Roasted Red Pepper Pasta (Vegan & Gluten Free)
Pasta of any sort is such a staple in my kitchen, and I'm always experimenting with new pasta recipes. This Roasted Red Pepper Pasta is my new go-to!
Ingredients
- 2 Red Bell Peppers
- 4 Cloves Garlic
- Olive Oil (for roasting)
- 2 tbsp Tomato Puree
- 2 tbsp Nutritional Yeast
- Salt & Pepper adjust to taste
- 1 Pinch Chilli Flakes
- 2 tbsp Extra Virgin Olive Oil
- 1/4 Cup Soy Milk or Dairy-Free Milk
- Spaghetti/Pasta for 2
- Fresh Basil for garnish
Instructions
- Preheat the oven to 190c
- Line a baking tray with baking paper
- Chop the peppers into medium sized chunks and spread out on the tray
- Chop one end of each garlic clove and add these to the baking tray too
- Drizzle olive oil over the peppers and garlic along with a little salt and pepper
- Place in the oven and roast for around 20 minutes
- Put the spaghetti on to boil according to packet instructions
- (After 20 minutes) Take out the red pepper tray and add the pepper to a blender
- Squeeze out the garlic into the blender as well as the tomato puree, nutritional yeast, extra virgin olive oil, plant milk, chilli flakes, salt and pepper
- Blend on high until creamy
- When the spaghetti has finished cooking, drain it and add to the pan
- Mix in the creamy red pepper sauce and enjoy with a garnish of fresh basil