Roasted Red Pepper Pasta

When it comes to crafting a delightful meal, few dishes can match the appeal of pasta. Among the wide variety of pasta creations, red pepper pasta stands out with its vibrant flavor and stunning presentation. This dish brings not only incredible taste but also a pop of colour to your dining table.

Makes 4 servings | ⏱️ 1 hour

Ingredients

• 4 red peppers

• 6 oil packed sun dried tomatoes

• 2 cloves garlic, minced

• 2 tbsp nutritional yeast

• 1/2 cup raw almonds

• 1 tsp salt

• 1/2 tsp oregano

• 320 grams pasta of choice

Instructions

1. Start by setting your oven to 350F to preheat.

2. Clean and dry the red peppers. Slice the peppers in half and take out the seeds. Place the peppers, cut side facing down, on a baking sheet lined with parchment paper.

3. Bake the peppers until their skin is blistered and blackened, which takes approximately 30 minutes.

4. After the peppers have finished roasting, put them in a glass container with the lid on for approximately 20 minutes. This process allows the peppers to sweat, which makes peeling the skin easier.

5. Gently peel off the skin from the peppers.

6. Combine the roasted peppers, sun-dried tomatoes, garlic, yeast, almonds, salt, and oregano in a food processor. Process until smooth.

7. Cook the pasta according to package instructions.

8. Drain the pasta and add the roasted red pepper sauce. Serve with vegan parmesan. https://www.cashewsandcarrots.com/post/vegan-parmesan

   
   

Note:

• The sauce can be stored in the refrigerator for up to a week.

• It's great on pastas but we also love this as a sandwich spread.

• Feel free to use gluten free pasta instead