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vegan roasted red pepper pasta sauce recipe

Roasted Red Pepper Pasta

A delicious and easy week night meal with the star of the show - roasted red peppers. This simple recipe highlights how easy it is to make a creamy sauce with vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 3 shallots
  • 3 cloves garlic
  • 3 roasted red peppers
  • 170 g pasta
  • 3 tbp nutritional yeast
  • 1 tsp dried thyme
  • 2 tbsp tomato puree
  • 70 g toasted sunflower seeds
  • 1/2 lemon squeezed
  • 80 g fresh spinach sub for frozen
  • 1 tsp salt and pepper
  • 2 servings dried pasta (around 200g)

Instructions
 

  • Start by getting a pot of water onto boil, when bubbling add the dried pasta with a large pinch of salt
  • To a blender add the roasted red peppers, nutritional yeast, toasted sunflower seeds, a good pinch of salt, pepper and dried thyme, 1/2 a lemon squeezed, the chopped shallots and garlic (option to lightly fry the onion and garlic first)
  • Blend until smooth, adding a little pasta water to loosen the mixture
  • Drain off the pasta, mix in the red pepper mix adding more seasoning if needed then add in the chopped fresh (or frozen) spinach, heat through then enjoy