Roasted Red Pepper Pasta
Ingredients
- 2 red peppers
- 1 small red onion
- 4 cloves garlic
- 5 oz. fettuccini
- 1/4 cup olive oil
- 2 tsp dried basil
- 2 tbsp nutritional yeast
- 2 tbsp flour
- 1 can full-fat coconut milk
- 3 oz. tomato paste
- 1 tsp smoked paprika
- Salt and pepper to taste
Preparation
Preheat oven to 400 degrees. Cut peppers and onion into long strips and peel garlic and place on a baking tray covered in parchment paper. Add 2-3 tablespoons olive oil and salt and pepper to taste and gently mix. Bake for 25-30 minutes until they begin to lightly char.
Cook pasta according to package.
When baking is done, allow to cool for 5 minutes and then scoop into a blender and add the coconut milk and tomato paste and blend until smooth. Set aside.
In a large pan over medium heat, add 2 tablespoons olive oil and heat. Add flour and whisk constantly for about 1 minute or until it begins to lightly brown.
Add roasted veggie mixture, basil, nutritional yeast, smoked paprika, salt and pepper and mix well.
Reduce heat to low and simmer for 10-15 minutes, then add cooked pasta and mix well. Serve with more dried basil.
