This creamy and flavourful pasta dish is a great 20 minute meal for when you’re short on time and fresh ingredients. In it I utilise pantry staples like pasta, sunflower seeds and jarred bell peppers. This makes it both cheaper and quicker than if you were to use fresh bell pepper. Usually I also use cashews to make this kind of vegan creamy pasta sauce but sunflower seeds, which is a the more affordable option, work really well here. The flavour of the seeds become a subtle background flavour to the big and bold roasted bell peppers and the seasonings.

Grab your linguine, or spaghetti, or any other pasta shape you enjoy and start cooking friends – you won’t regret it!

Malin x

Creamy Bell Pepper and Sunflower Seed Linguine

Serves 4


Bread crumb topping:

1 tbsp vegan butter or olive oil

1 garlic clove

0,5 tsp chili flakes

0,75 cup fresh bread crumbs, gluten free if required

Salt and black pepper, to taste

Bell pepper sauce:

0,75 sunflower seeds

3 roasted bell peppers from a jar

1,5 tbsp nutritional yeast

1,5 tsp vegetable stock powder, or 1 vegetable stock cube

1 tsp onion powder

0,5 tsp garlic powder

0,3 – 0,5 cup unsweetened soy milk

Serve with:

4 servings of linguine (or spaghetti), gluten free if required