Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 null red bell peppers; 1 small red onion; 4.5 small cloves of garlic; 1 cup unsweetened plant-based milk (any unsweetened dairy-free milk like cashew, soy, oat, or almond milk; use canned coconut milk for extra creaminess); 2 heaped tbsp cashew butter (for a nut-free version, use sunflower seed butter or tahini (though tahini is slightly bitter); alternatively, use 1/3 cup (50 g) soaked cashews); 4 tbsp nutritional yeast ((optional) for umami and a nutty, cheesy flavor); 0.625 tsp sea salt (or to taste); 1 tsp paprika; 0.5 tsp smoked paprika; 1 tsp onion powder; 1 tsp oregano; 0.5 tbsp cornstarch (or any other starch to thicken); null null black pepper (to taste); null null red pepper flakes (to taste (optional)); 7 oz dry pasta of choice (regular or gluten-free); null null fresh herbs (to garnish (like basil or parsley))

Instructions

Show units in method

1

Preheat the oven to 190° C. Line a large baking dish with parchment paper. Prepare the veggies by slicing the bell peppers (2 red) into strips, quartering the red onion (1 small), and peeling the [4-5 small cloves of garlic].
2

Transfer the veggies to the baking sheet, optionally drizzle lightly with [olive oil] (not in ingredients, assuming minimal or optional usage), then roast them in the oven for 15-20 minutes until tender and lightly browned. For extra smoky flavor, broil for a few minutes at the end.
3

Meanwhile, cook the dry pasta of choice (7 oz) al dente (1-2 minutes less than package directions), then drain the liquid.
4

Add the roasted vegetables and remaining sauce ingredients: unsweetened plant-based milk (1 cup), tbsp cashew butter (2 heaped), nutritional yeast (4 tbsp), sea salt (0.625 tsp), paprika (1 tsp), smoked paprika (0.5 tsp), onion powder (1 tsp), oregano (1 tsp), cornstarch (0.5 tbsp), [black pepper], and [red pepper flakes] to a blender. Process until smooth and creamy. A food processor can be used but may not be as smooth.
5

Transfer the sauce to a large skillet/saucepan over medium heat. Simmer for about minute (1), stirring constantly, until thickened (cornstarch requires heat activation).
6

Taste and adjust seasoning if needed. Stir the dry pasta of choice (7 oz) into the sauce. Serve into bowls and optionally garnish with [fresh herbs]. Enjoy!