Vegan Roasted Bell Pepper Pasta
Ingredients
- 2 1/2 large red/orange bell peppers, de-seeded and chopped
- 3 cloves garlic
- 1 1/2 tbsp olive oil
- 3 1/2 cups pasta of choice
- 1 can coconut milk
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 2 tbsp tamari
- 1 tbsp vegan butter
- 1 medium onion, chopped
- 2 tbsp tomato paste
- 2 cups spinach
- 1 cup green peas
- 1/2 tsp salt, or to taste
- Juice of 1/2 lemon
Preparation
Preheat the oven to 200 degrees C (400F).
Add the bell pepper and garlic to a baking dish.
Drizzle with the olive oil and bake for around 35 minutes.
Cook the pasta according to packaging instructions.
Transfer the roasted bell pepper and garlic to a blender or food processor together with the coconut milk, nutritional yeast, paprika, cumin, garlic powder, turmeric and tamari.
Blend until smooth.
Melt the vegan butter in a pan and cook the onion for 5 minutes.
Add the pasta, the sauce, the spinach and the green peas, stirring until the spinach wilts.
Season with salt and squeeze in the lemon juice before serving.
