Creamy pepper & almond pasta


  • 300ml Unsweetened Almond Breeze®

  • 1 red onion, finely sliced & chopped

  • 1 sweet red pepper, chopped

  • 2 large fresh tomatoes, chopped

  • 2 garlic cloves, crushed & finely chopped

  • 1x 400g tin butter beans

  • 80g sundried tomatoes

  • 60g almond butter (see our recipe page)

  • 2 tbsp. nutritional yeast flakes

  • Pinch of salt

  • ½ tsp. ground black pepper

  • 1 tbsp. rapeseed oil

  • Few leaves of fresh basil

  • Chilli flakes (optional)

  • 80g per person of pasta (this recipe uses vegan & gluten-free)

  • Serves: 4

  • Prep time: 15 minutes

  • Cook time: 15 minutes

Creamy pepper & almond pasta

A tasty dairy-free pasta sauce full of the delicious flavours of sweet peppers, tomatoes, butter beans, almond butter and Almond Breeze®.


Heat the oil in a medium frying pan and add the sliced onion. Cook for a few minutes before adding the chopped sweet pepper, fresh tomato and crushed garlic. Continue to cook, stirring occasionally, until the vegetables have softened.

Add half the butter beans, sun-dried tomatoes, almond butter, yeast flakes, seasoning and half of the cooked vegetables to a blender. Pour over the Almond Breeze® and blend until you have a smooth pasta sauce.

Meanwhile, cook the required amount of pasta per person. Once the pasta is cooked, drain and return the pasta to the saucepan. Add the remaining cooked vegetables, the other half of the butter beans and stir. Pour over the sauce, stir through the pasta and heat through gently until hot.

Serve with fresh basil leaves and a few chilli flakes.

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