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Creamy Vegan Red Pepper Pasta

Creamy Vegan Red Pepper Pasta

Ingredients

2 x red capsicums sliced in half lengthwise, seeds and stem removed
2 tbsp nutritional yeast
1 tbsp dried basil
1/2 cup low sodium vegetable broth
Salt and pepper to taste
Red pepper flakes optional for spice
4 cups uncooked pulse pasta
1 tbsp olive oil 3 cloves garlic smashed (not minced)
1/2 of one medium yellow onions diced
1/4 cup sun-dried tomatoes
1 cup milk of choice
1 tbsp cornstarch

Directions

Preheat oven to 180°C.
On a large baking sheet place capsicum and garlic and drizzle with olive oil. Place the tray in the oven and bake for 30 minutes.
Once capsicums and garlic is roasted, combine remaining sauce ingredients (everything except the pasta) in a food processor or high powered blender and blend until smooth.
Once blended, pour sauce into a saucepan and heat oven low- medium heat , stir until the sauce begins to thicken.
Prepare pulse pasta according to package instructions. Once pasta is done cooking , drain remaining water and add sauce to pan. Stir to combine.
Top with your choice of vegan cheese or fresh basil! 1.

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