Ixta Belfrage’s vegan recipe for tagliatelle with charred red pepper sauce and salsa verde

There's lots of savoury 'umami' flavour packed into this bowl of aromatic comfort

There are lots of uses for this charred red pepper sauce. It's lovely tossed through pasta, but you could also serve it with jarred butter beans or as a soup, each time with the zingy salsa spooned on top to cut through the richness. If you're going with the pasta, feel free to be creative with the shape you use; gnocchi, pappardelle or paccheri are all great options. It may not look as if there's much going on in the ingredients list for the sauce, but, trust me, you'll want to eat it straight out of the blender with a spoon.

UK readers: click to buy these ingredients from Ocado