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
Coarsely chop the peppers, onion and garlic. Sauté 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, nutritional yeast, smoked paprika, salt and pepper in a high speed blender or with a handheld 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.
