Recipe

Method

1. Heat oven to 500°F

2. Roast red peppers on a baking sheet until charred (25-30 min)

3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft (4-5 min). Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside

4. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside

5. Remove peppers from oven and cover in foil for 10 minutes to steam, peel away charred skin, seeds and stems

6. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake

7. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering to thicken

8. Stir pasta into sauce and toss gentley

Serve with vegan parmesan, red pepper flake, fresh chopped parsley and/or basil