- 2 red peppers
- 2-3 tbsp olive oil
- 1 white onion - finely chopped
- 4 cloves garlic - finely chopped
- Sea salt and ground black pepper to taste
- 350 ml unsweetened soya or almond milk
- 2 tbsp nutritional yeast
- 10 g cornstarch or plain flour
- 280 - 350g vegan pasta
- Small bunch of parsley
- Chilli flakes
- Begin by heating your oven to 260 C/ 500 degrees F. Place the red peppers on a baking sheet and roast until charred, this should take about 25-30 minutes.
- Steam by covering in foil for around 10-minutes before peeling away the charred skin, remove the stems and seeds and set aside.
- Cook pasta according to package instructions before draining. Toss in a touch of olive oil, and set to one side, covered with a tea towel.
- Meanwhile, as the red peppers are roasting put a large frying pan on to a medium heat with 2-3 tbsp of olive oil. Sauté the onion and garlic for 4-5 minutes until soft and golden brown, season and stir. Remove from heat and set aside.
- Place the garlic and sautéed onions to a blender, adding in your roasted peppers, dairy-free milk, nutritional yeast and cornstarch or flour, and season.
- Blend until smooth and add more seasoning and yeast if you feel the flavour needs adjusting.
- Once blended pour the sauce back into the frying pan and simmer on a low heat.
- Add pasta when you feel the sauce is thick enough and toss to make sure the pasta is covered.
- Serve with freshly chopped parsley, a sprinkle of chilli flakes and some vegan cheese, if you fancy it.