Vegan Roasted Red Pepper Pasta

• Vegetarian

• Produce

  • 1/2 tsp Chilli flakes, red
  • 1/4 cup Flat-leaf parsley
  • 1 Flat-leaf parsley
  • 1 clove Garlic
  • 2 Shallots, small
  • 3 tbsp Tomato passata

• Pasta & Grains

  • 1 cup Penne pasta, dry

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 Nutritional yeast
  • 1 tsp Paprika, smoked
  • 3/4 cup Red peppers, roasted
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Macadamia nut milk

Found on crazyvegankitchen.com

Description

Ingredients

• 1 cup Dry Penne Pasta (Normal or Gluten Free)
• 1 tablespoon Olive Oil
• 2 small Shallots, diced
• 1 clove Garlic, minced
• 3/4 cup chopped Roasted Red Peppers
• 2 tablespoons Nutritional Yeast
• 3/4 cup Macadamia Nut Milk
• 3 tablespoons Tomato Passata
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Red Chilli Flakes
• Salt and Black Pepper, to taste
• 1/4 cup chopped Flat Leaf Parsley
• Extra chopped Flat Leaf Parsley, for garnishing
• Extra Nutritional Yeast, for garnishing

Directions

• Bring a large pot of water to a boil, and then season liberally with salt before adding dry Pasta to the pot. Once you add pasta in, stir and let cook according to package instructions (8-10 minutes).
• You want to cook your pasta until it is almost al dente (firm to the bite), as you will be heating it up and cooking it with the sauce for a few minutes after which will finish the pasta cooking process.
• Whilst your pasta is cooking, in a saucepan, heat up Olive Oil over low to medium heat and then sautee diced Shallot and minced Garlic. Cook for 5 minutes, or till lightly golden.
• Transfer cooked Shallot and Garlic into a blender and add Roasted Red Peppers, Nutritional Yeast, Macadamia Nut Milk, Tomato Passata and Red Chilli Flakes.
• Blend on high until almost completely smooth.
• Pour sauce back into saucepan and bring to a simmer. Taste and season with Salt and Pepper.
• Drain almost cooked Pasta well and add pasta to simmering Red Pepper sauce. Stir, and cook pasta and sauce together for a minute or two or until the pasta has absorbed some of the sauce and thickened it up.
• Turn heat off and add 1/4 cup chopped Flat Leaf Parsley to saucepan. Mix well and dish out.
• Garnish with more Flat Leaf Parsley and Nutritional Yeast.
• Enjoy!