Roasted Cappy Pasta
Ingredients
Ingredients
- 2 capsicums
- 1/2 onion
- 3-4 garlic cloves
- salt, pepper
- chilli flakes
- 1/2 cup plant based milk
- 1/2 cup nutritional yeast
- 1 tbsp tomato paste
- handful of basil
Instructions
Preparation
- Preheat the oven to 200°C.
- Cut the capsicums into quarters, remove the seeds and place them on a baking tray lined with baking paper.
- Cut the onion into thin slices and place them on the same baking tray as the capsicums.
- Peel the garlic cloves and add them to the baking tray as well.
- Drizzle olive oil over the vegetables, season with salt, pepper, and chilli flakes, and toss everything together until evenly coated.
- Roast the vegetables in the preheated oven for 25-30 minutes, until the capsicums are tender and slightly charred.
- While the vegetables are roasting, cook your pasta according to the package instructions.
- In an Optimum 9200A blender or food processor, combine the roasted capsicums, onion, and garlic with the milk, nutritional yeast, basil, and tomato paste.
- Blend everything together until smooth and creamy.
- Once the pasta is cooked, drain it and return it to the pot.
- Add the roasted capsicum sauce to the pasta and stir everything together until the pasta is coated evenly with the sauce.
- Serve hot and enjoy!
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