Ingredients (serves 2)
Cut the bell peppers in big pieces. Put them on a baking sheet with baking paper. Sprinkle 1 tbsp oil and a pinch of salt over the bell peppers and let them bake until they are soft (200 degrees).
Chop the onion and add them to a large saucepan over medium heat with 1 teaspoon of oil. Allow these to soften but not brown.
Blend onion, cashew nuts, corn starch and almond milk in a blender. Then bring the sauce up to a boil. Add some almond milk if the sauce is too thick. Salt for taste (and add pepper, if you like).
Toast the pine nuts in a dry pan. Instead of the pine nuts you can also use sunflower seeds or pumpkin seeds.
Then spiralize your courgettes into ribbons and steam for 2 minutes.
Plate the bell pepper sauce and courgetti together and top with the toasted pine nuts.
The bell pepper sauce also tastes also very good with gluten-free corn noodles.
