For the Sauce: 

• 2 large red bell peppers 
• 6-7 cherry tomatoes 
• 1/2 cup Australian Macadamia Nuts 
• 2 tablespoons olive oil 
• 3-4 garlic cloves, minced 
• 1 medium onion, chopped 
• 1/4 cup nutritional yeast (optional, for a cheesier flavor) 
• 1/2 teaspoon chili flakes (optional) 
• Salt and pepper to taste 
• 1/2 cup vegetable broth or pasta water 
• Juice of 1/2 lemon 

For the Pasta: 

• 200 gm Spaghetti  
• 1 tablespoon olive oil 
• 1/4 cup chopped fresh basil leaves 
• 1/4 cup chopped Australian Macadamia Nuts 

• Soak Australian Macadamia Nuts in warm water for at least 2 hours. 
• Cut bell peppers into halves, and remove seeds.  
• Arrange bell peppers, tomatoes, onion and garlic on a baking tray. 
• Drizzle with olive oil and roast for 20-25 minutes until the skin is charred and wrinkled. 
• Remove from the oven, cool slightly, and peel off the skin. 
• Boil the spaghetti according to package instructions.  
• In a blender, combine the roasted bell peppers, sautéed garlic and onions, soaked Australian Macadamia Nuts, nutritional yeast (optional), chili flakes, vegetable broth/ pasta water, and lemon juice. Blend until smooth and creamy. 
• Taste and adjust seasoning with salt and pepper. 
• Pour the sauce into a large pan and heat over low flame. Add cooked spaghetti and toss to coat evenly.  
• Serve hot, garnished with fresh basil leaves and chopped macadamia nuts for crunch.

• Calories: ~450 kcal

• Carbohydrates: ~55 grams

• Protein: ~12 grams

• Fat: ~18 grams

• Fibre: ~6 grams

• Sugar: ~5 grams