roasted red bell pepper pasta.


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This recipe will be in rotation at my house. If you roast your red bell peppers ahead of time, it comes together very quickly. Its a nice alternative to tomato-based pasta sauce; its creamy and cheesy and doesnt use any nuts! Really enjoyed this and it made great leftovers too!

Original recipe and instructions found here

  • 2 red bell peppers
  • 2-Tbsp olive oil
  • 1/4 cup onions, chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1 1/2 cups unsweetened almond milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch
  • Linguini noodles
  • dried or fresh basil and/or parsley (optional)

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