Caramelised red pepper spaghetti

Toast the pine nuts in a large, nonstick frying pan over a medium heat for 4-5 minutes, shaking regularly, until golden; set aside on a small plate. Heat the oil in the same pan over a medium-low heat and add the peppers. Once the peppers start to sizzle, season, then lower the heat and fry gently for 25-30 minutes, stirring regularly until very soft. When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted boiling water for 10 minutes.

Add the garlic, chilli flakes and basil to the peppers; cook for 3-4 minutes until the garlic is golden. Transfer the pasta to the pepper pan along with a little cooking water if needed. Add the toasted pine nuts and vegan cheese, tossing together. Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve.