15min · 3 servings Recipe: • -1 Tbsp oil • -2 onions • -3 cloves garlic • -2 red peppers • Chop the veggies and fry them in a little oil for about 10min until slightly charred and soft. • Then transfer to a blender. • -1/3 to 2/3 cup (80-160ml) pasta cooking water • -juice of 1/2 lemon • -optionally: 3 Tbsp vegan cooking cream • -salt and pepper to taste • -1 Tsp dried herbs • Blend until smooth. • -250g pasta • Cook the pasta Al dente. • Assemble with the sauce in a pan.