Roasted Yellow Pepper Pasta
A creamy and delicious roasted yellow pepper pasta. This sauce is made from yellow peppers which gives a slightly different taste to red peppers. It's vegan friendly and ready in 35 minutes.
Ingredients
- 2 yellow pepper
- 200 g tomatoes
- 3 cloves garlic
- 4 portions spaghetti or bucatini
- 100 ml oat milk sub for any other plant based milk
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 heaped tbsp nutritional yeast (b12 flake used in vegan cooking)
- salt and pepper to taste
- chilli flakes
Instructions
- Start by pre heating the oven to 180ºC (Fan) in a baking dish, add the roughly sliced peppers, tomatoes with the garlic cloves, a generous drizzle of olive oil, the dried herbs and a good pinch of salt then pop in the oven for 30 minutes
- Once the peppers have just 10 minutes left, add the spaghetti to a boiling pot of salted water and cook for around 10 minutes (save a mug full of that pasta water)
- Once the peppers, garlic and tomatoes have roasted, add to a blender with the nutritional yeast, oat milk, and a good splash of pasta water (start with 100ml then add more if it needs loosening) taste test adding a little more seasoning or nutritional yeast
- Mix in with the drained pasta topping with a little more salt, pepper, chilli flakes and nooch (nutritional yeast) on each bowl full
Notes
- Season along the way, you want to salt the boiling water before adding the pasta, season the veggies when roasting, then season once combined.
- Option to add a scatter of nutritional yeast over every bowl full