prep time10 minutes
cook time5 minutes
serves4 pax


250 gSan Remo Pulse Penne
4Large red capsicums, halved
2 clovesGarlic, sliced
1Red bird eye chilli, sliced
½ cupAlmond milk
1 tbspCornflour
2 tbspExtra virgin olive oil
Salt & pepper
Toasted pine nuts, to serve
Torn basil leaves, to serve


  1. In a pot of boiling, salted water, cook pasta as per packer directions.
  2. In the meantime, place the halved capsicums onto a tray that has been lined with foil and place under a hot grill until the skin is blackened. Once the skin is fully black, place the capsicums into a bowl and cover with glad wrap – this allows the capsicums to steam and helps the skin tear easier in the next step.
  3. Once the capsicums have cooled, peel off the skin and discard. Place the capsicums in a food processor with the garlic, chilli, almond milk, cornflour, oil and salt and pepper.
  4. Blitz the mixture until smooth then place into a fry pan and cook for 3-5 minutes to cook out flour.
  5. Once the pasta is cooked, toss the pasta through the sauce and serve with toasted pine nuts, extra virgin olive oil and torn basil leaves.