Preheat oven to 160°C/320°F

• Start by adding the sliced red pepper and onion to a foil lined baking tray. Add the garlic cloves into the tray without removing their skin, this will prevent the garlic from burning. Drizzle the olive oil over the veg and season with salt and pepper. Toss to coat and pop in the oven for 25 minutes.
• Meanwhile, soak the cashews in room temp water.
• After around 15 minutes, add the macaroni to salted boiling water, setting the timer to the packet time minus 2 minutes.
• When the oven timer goes off, remove the tray from the oven. To a blender, add the contents of the tray (garlic skin now removed), soy milk, nutritional yeast, cashew nuts, lemon juice and dijon mustard. Blend for a couple of minutes until smooth and creamy. Just a warning- when cold it doesn’t taste like the final dish don’t worry!
• Reserve a mug of pasta water before draining the pasta. Add the drained pasta and roasted pepper cheesey sauce into the pan and heat on low until the pasta is al dente and the sauce is nicely incorporated. Taste to check if any salt is needed and serve with lots of black pepper.