VEGAN ROASTED RED PEPPER PASTA

Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.

Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient vegan and gluten-free pasta.

The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.

Ingredients
For the creamy red bell pepper sauce:

• 1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
• 1 red onion
• 1/2 cup cashews
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika powder
• 2 cloves of garlic
• 2 red bell peppers
• 2 tablespoons nutritional yeast
• black pepper, to taste
• red pepper flakes, to taste

Additional ingredients:

• 9 oz fettuccine
• chopped fresh parsley, to serve

Instructions

1. Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
2. In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
3. Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
4. Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!

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