6-8 cloves of chopped garlic
10-12 cherry quartered tomatoes
3 small green capsicum
1 tbsp cashew butter
100gm basil
6 roundels of tagliatelle
1 small red bell pepper – diced
6 button mushrooms sliced
Salt & pepper to taste
Extra Virgin Olive oil
Pecorino Romano cheese – as much as you want!
For sauce:
1. Blanch green capsicum and allow it to cool.
2. Once cooled, cut them into roundels and add them to a mixer-grinder.
3. Add fresh basil leaves to the capsicum.
4. Then add cashew nut butter and olive oil and then grind. Add water, if required, and then grind to a smooth paste. Small chunks of basil leaves are okay.
Main dish:
1. Add garlic to olive oil and saute till golden.
2. Add cherry tomatoes and saute for 10 minutes.
3. Add mushrooms and bell peppers and saute till tender.
4. Add the sauce, salt, pepper and then cheese. Saute for 10 minutes to get a creamy consistency.
5. Add your pasta and cook till sauce coats your pasta well.