Plant-Based Saucy Roasted Red Pepper & Olive Linguine

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a full kettle

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-size pieces

Crush the garlic cloves open by squashing with the side of a knife and remove the skin

Cut 2 [4] pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

Add the chopped peppers to the middle with the crushed garlic, a drizzle of olive oil and a pinch of salt and pepper

Scrunch the edges of the foil around the pepper to form 1 [2] sealed parcel[s] and add to a baking tray

Put the tray in the oven for 15 min or until the pepper has softened

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the cooked linguine, reserving 50ml [100ml] starchy pasta water

While the peppers are in the oven, heat a large, dry, wide-based pan over a medium heat

Once hot, add the flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Transfer the toasted almonds to a bowl and reserve the pan

Top, tail and chop the courgette[s] into quarters lengthways, then slice finely

Return the pan to a high heat with a drizzle of vegetable oil and a pinch of salt

Once hot, add the chopped courgette to the pan and cook for 4-5 min or until softened and lightly charred, then remove the pan from the heat

Remove the pepper from the oven and add it a food processor with the crushed garlic and any remaining pepper juices from the tray

Then add the tomato paste, ground smoked paprika, half the toasted almonds (save the rest for garnish!) and the juice from the lemon[s]

Add 1 tbsp [2 tbsp] olive oil and season with a grind of black pepper, then blitz until you have a coarse paste – this is your roasted red pepper sauce

Return the courgettes to the heat and once hot, add the roasted red pepper sauce, vegetable stock mix and pitted black olives to the pan with the drained linguine

Add the reserved starchy pasta water and a generous crack of black pepper, then give everything a good mix up and cook for 2 min further – this is your saucy roasted red pepper & olive linguine