Trying something new in the kitchen is something not many people are comfortable with. I thought I'd give it a go, while "grocery shopping" in my fridge and seeing what produce I had available. I needed to make something quick and easy and concocted this red pepper sauce. Many recipes require roasting the produce first, which would give it a different yet tasteful flavor.
Creamy yet "cheesy." Fresh and delicious. Brighten up your pasta with a new type of sauce. One that is easy and ready in under thirty minutes!
Vegan Creamy Red Pepper Pasta
Prep Time: 10 minutes
Cook time: 15 minutes
1 package of pasta
2 tbsp olive oil
5 garlic cloves
1/2 medium onion, chopped (1 cup)
2.5 red peppers
2 tbsp nutritional yeast
1 tbsp corn starch
1.5 cups of nondairy milk
Salt, pepper + oregano to taste
Cook the noodles according to the package's directions. Sauté the onion, garlic and olive oil until cooked in a pan. Once cooked, combine that along with the remaining sauce ingredients into a blender. Blend until smooth. Return the mixture to a sauce pan and cook for 7-10 minutes or until tasty and thicker. Pour on top of the cooked noodles and serve warm.
**Note if you want a roasted flavor, roast the pepper, onion and garlic in the oven, with olive oil wrapped in foil.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com