Sauce:
2 red bell peppers
1 small red onion
4-5 small cloves of garlic
1 cup (240 ml) unsweetened plant-based milk
2 heaped tbsp (40 g) cashew butter
4 tbsp nutritional yeast flakes
1/2-2/3 tsp sea salt or to taste
1 tsp paprika
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp oregano
1/2 tbsp cornstarch to thicken
Black pepper to taste
Red pepper flakes to taste

Other Ingredients:
7 oz (200 g) of your favorite pasta regular or gluten-free
Fresh herbs to garnish