Vegan Bell Pepper Pasta
Ingredients
- 1-2 cups of pasta (adjust to preference)
Sauce
- 2-3 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1/2 white onion, diced
- 2 red bell peppers
- 100ml coconut milk (low fat)
- 1 tablespoon flour
- 1 teaspoon herbs de Provence
- 1 teaspoon smoked paprika powder
- Salt and pepper, to taste
Preparation
Sauté the garlic, onions, and bell peppers in a pan until the peppers are soft with darker spots.
Meanwhile, cook the pasta in a pot.
Use a blender to add the sautéed vegetables along with the spices and herbs, and season with salt and pepper to taste.
Add the coconut milk to the blender, and if needed, include a bit of water, such as pasta cooking water, for better consistency.
Blend until everything is liquefied.
Add the flour and blend again until smoothly combined.
Pour the sauce over the cooked pasta and mix well.
