1Fill a wide cooking pot (26 cm ~ 10 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.

2Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

3In the meantime, preheat the oven to 200°C (400°F) Fan. Cut peppers lengthwise and remove the seeds. Add to a baking tray lined with baking paper and lightly spray with olive oil.

4Roast in the middle of the oven for 15 minutes. Peel off the skin.

5Add milk, peeled peppers, tomato paste, agave syrup, cashews, salt and spices to a blender or a mini food processor.

6Blend until smooth ~ 2 minutes, to make the sauce.

7Add the sauce to the pasta.

8Mix to combine and bring to a simmer. Stir continuously ~ 2 minutes, until the sauce thickens.

9Transfer to plates and sprinkle with freshly ground black pepper.