Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Reserve around 1/2 cup of pasta water before draining.

Wash and chop the red peppers into large chunks and place onto a baking sheet.

Lightly drizzle the peppers with olive oil, a little salt and black pepper, and place into a preheated 190°C (375f) oven for 25–30 minutes, or until fork-tender and slightly charred.

Once roasted, allow the peppers to cool, then peel away the outer layer of skin.

Add the roasted peppers into a blender along with half of the oat milk, the salt and spices, and blend until completely smooth.

In a large saucepan, heat a couple of tablespoons of olive oil and add in the crushed garlic. Cook until just fragrant, around 30–40 seconds.

Pour the roasted red pepper sauce into the saucepan and mix well. Add the remaining oat milk and the reserved pasta water, then place back over medium heat, stirring intermittently until you have a smooth, creamy sauce that isn’t too thick but coats the back of a spoon.

Add the cooked pasta into the sauce and mix well until fully coated.

Serve with lots of cheese (or vegan alternative), chilli flakes, black pepper, extra olive oil and some fresh basil. Enjoy!