Red Pepper Sauce

Cut 5 red peppers in half and place them in a baking dish with a little olive oil.

Bake them in the oven for about 20 minutes at 200°C. Meanwhile, boil the pasta of your choice and don't forget to reserve some water as they cook.

Then, in a blender, place the roasted peppers, 200ml of canned coconut milk (or heavy cream), the reserved water (about 50ml), 1 tsp of Supherb Granola for extra flavor, a little salt, a few basil leaves, and blend everything together.

In a deep pan, pour the sauce and add the cooked pasta (to which you've added a little olive oil to prevent sticking), and mix well to coat the pasta evenly with the sauce.

Finally, add 100g of grated Parmesan cheese.