Fusilli with a Roasted Red Pepper Sauce
Ingredients
- 3 red bell peppers
- 4 cloves of garlic
- 1 white onion (roughly chopped)
- a good pinch of salt
- a good pinch of pepper
- enough oat milk to cover the veggies
- a few tablespoons of nutritional yeast
- about 1 tsp of dried rosemary and thyme
- 2 tbsp of olive oil
- 500g pasta
Preparation
Preheat the oven to 210C/420F and add 3 red bell peppers, 4 cloves of garlic, and 1 white onion (roughly chopped) to a baking sheet with parchment paper.
Roast all the veggies in the oven until they are nicely browned. Note that garlic and onions might be done earlier than the bell peppers.
Transfer the roasted veggies to a blender.
Remove the burned skin, seeds, and stem from the bell peppers before adding them to the blender.
Add a good pinch of salt and pepper, enough oat milk to cover the veggies, a few tablespoons of nutritional yeast, about 1 tsp of dried rosemary and thyme, and 2 tbsp of olive oil to the blender.
Blend until everything is smooth.
Add the sauce to cooked pasta. This sauce is enough for 500g of cooked pasta, serving 4 big portions.
