Sweet red peppers blended with creamy cashews, tomato, a squeeze of lemon and a crack of black pepper – this sauce is bursting with flavour. 180g.
Red Peppers (49%), Sunflower Seed Oil (23%), Yellow Peppers (5.4%), Cashew Nuts (5%), Lemon Juice, Tomato Pulp, Potato Flour, Corn Flour, Salt, Ground Black Pepper (0.15%)
May contain Soy, Milk, Peanuts and other Tree Nuts. Made in a facility that handles nuts and peanuts – for more information on this please click here.
For allergens, including cereals containing gluten, see ingredients in bold and underlined.
This silky smooth, extra creamy sweet red pepper sauce is super versatile. It’s just as good on pasta as it is as a dressing for grains, salads and traybakes. For dressings, I stir a couple of tablespoons of the sauce with a little olive oil, tahini, maple and sea salt, it’s so good! P.S when you use the sweet red pepper sauce with pasta, make sure to use pasta water too, that’s how you get a silky, glossy, creamy finish. Simply add half a mugful or so of pasta water to the drained pasta and pepper sauce, stirring it altogether for a minute or so, until it coats the pasta perfectly.
