Description
A creamy delicious pasta sauce you would never know is vegan!
Ingredients
Scale
- 8 oz package of your favorite pasta)
- 2 red bell peppers OR jarred roasted red peppers (equivalent of about 2 peppers)
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, finely diced
- 2 cloves of garlic, minced
- 1/4 cup almond milk (or any dairy free milk)
- 3 tbsp jarred marinara sauce
- 2 tbsp ripe avocado
- 2 tbsp nutritional yeast
- Salt and pepper, to taste
- Optional: dash of red pepper flakes
Instructions
- *If using jarred peppers, skip this step.* If roasting your own peppers: preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened. Remove peppers from oven, then wrap in foil for 10 minutes to steam. Peel skin off, and remove stems and seeds from the peppers.
- Heat a skillet over medium. Once hot, add olive oil; sauté garlic and onions until onions are translucent, about 6 minutes. Make sure to stir frequently so that garlic doesn’t burn. Remove from heat and add onions/garlic and olive oil from the pan to a blender along with the peppers and all other ingredients. Blend until a smooth sauce forms.
- Cook pasta according to directions on box.
- Once pasta is cooked and drained, add sauce and noodles to a skillet to gently reheat. Serve and enjoy!