Fire Roasted Red Pepper Pasta with Grilled Zucchini Ribbons and Artichoke Hearts
Ingredients
- 6 red pepper
- 1eggplant (medium size)
- 1/2 lemon juice
- 2 tbs olive oil
- 3 cloves garlic chopped
- 1 tbs tomato paste
- 2-3 tbs nutritional yeast
Preparation
Char red peppers on a hot grill (or in oven) until black on all sides. Then remove from heat, place is a brown paper bag, closed and allow to cool
Simultaneously grill (or roast in the oven if a grill is not available) one eggplant cut in half, brush olive oil on each side until soft. Remove from heat and allow to cool
Once the peppers are cool, peel all the black char off, remove seeds and pith
Once the eggplant is cool, peel and chop
Add peppers, eggplant, lemon juice, olive oil, garlic, tomato paste, 2 tbs nutritional yeast to blender and blend until well until creamy
Taste and add additional tablespoon of nutritional yeast, salt and pepper if and as desired
Cook pasta, coat with sauce and top, top with veggies
Serve with green salad
