Creamy Roasted Red Pepper Pasta
Ingredients
- 2 red bell peppers⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 onions (yellow or red)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 4 garlic cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 250 ml creamy coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 4 tbsp nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1.5 tsp smoked paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 0.5 tsp black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 120 g baby spinach (fresh or frozen)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 400 g pasta⠀⠀⠀⠀⠀⠀⠀⠀⠀
- nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
- fresh parsley or basil⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
How to make:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Coarsley chop the peppers, onion and garlic. Sautée in a large frying pan on medium heat for 8-10 minutes until soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀
While frying, start cooking your pasta.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Take the veggies off the heat. Blend the veggies, coconut milk, coconut milk, nutritional yeast, smoked paprika, salt and pepper in a high speed blender, or with a hand held mixer, until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Put the sauce back in the frying pan on low heat, add the baby spinach and let simmer for 1-2 minutes until the spinach has softened.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add your cooked pasta to the pan, give it a stir and serve. ⠀⠀⠀⠀⠀⠀