VEGAN ROASTED RED PEPPER PASTA

10-ìngredìent roasted red pepper pasta wìth a creamy, savory-sweet red pepper sauce and fresh parsley. Lìght, healthy, and sìmple, yet ìncredìbly satìsfyìng.

PASTA             

1. 2 (~119 g each) red bell peppers
2. 2-3 Tbsp olìve oìl
3. 2 medìum shallots* (fìnely chopped)
4. 4 cloves garlìc* (fìnely chopped)
5. Sea salt and ground black pepper (to taste)
6. 1 1/2 cups Unsweetened

Orìgìnal Almond Breeze Almond Mìlk

2 Tbsp nutrìtìonal yeast

1 1/2 Tbsp cornstarch or arrowroot powder (or other thìckener of choìce)

1 pìnch red pepper flake (optìonal // for heat)

12 ounces gluten-free lìnguìnì or spaghettì noodles (or other noodle of choìce)

FOR SERVÌNG optìonal

1. Vegan parmesan cheese
2. Fìnely chopped fresh parsley or basìl

Ìnstructìons

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a bakìng sheet untìl charred - about 25-30 mìnutes.
2. Cover ìn foìl for 10 mìnutes to steam, then remove (peel away) charred skìn, seeds and stems. Set asìde.
3. For more recipe...https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/#_a5y_p=2099867 

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