Vegan roasted red pepper pasta

Ingredients:
Pasta
1.5 (~119 g each) red bell peppers
1.5-2.25 Tbsp olive oil
1.5 medium shallots* (finely chopped)
3 cloves garlic* (finely chopped)
Sea salt and ground black pepper (to taste)
1.13 cups Unsweetened Original Almond
Breeze Almond Milk
1.5 Tbsp nutritional yeast
1.13 Tbsp cornstarch or arrowroot
powder (or another thickener of choice)
0.75 pinch red pepper flake (optional // for
heat)
9 ounces gluten-free linguini or spaghetti
noodles (or other noodles of choice)

FOR SERVING optional

Vegan parmesan cheese
Finely chopped fresh parsley or basil

Instructions:
1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until
charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove
(peel away) charred skin, seeds and stems. Set aside.

2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover
with a towel and set aside.

3. While the red peppers are roasting, bring a large skillet over medium heat and sauté
shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season
with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red
pepper flake, nutritional yeast and cornstarch. Season with the desired amount of salt,
pepper, and red pepper flake.

5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more
salt and pepper or nutritional yeast for flavour. You want the flavour to be pretty
robust and strong since the noodles don’t have much flavour – so be generous with
your seasonings.
 6. Once blended, place sauce back in the skillet over medium
heat to thicken. Once it reaches a simmer, reduce heat to low
and continue simmering.

7. Add noodles once sauce is thickened to desired consistency

(see photo). However, before tossing, add more olive oil,
salt, and pepper to the un-tossed noodles for added flavour.
Then, toss to coat.

8. Serve with (generous amounts of) vegan parmesan, red

pepper flake, and fresh chopped parsley or basil.

Time

PREP TIME 15 minutes

COOK TIME 45 minutes
TOTAL TIME 1 hour

Video

https://youtu.be/1y28NG88D5g