This is a great meal to whip up whilst doing other odd jobs around the house as it really requires very little prep. Perfect for a lunch or dinner dish and makes enough for leftovers, which is always a winner in my books.
VEGAN roasted bell pepper and garlic pasta
serves 2
ingredients:
1 ½ bell peppers (preferably red or yellow to get that nice colour)
2 peeled garlic cloves
tbsp olive oil
tsp paprika
salt and pepper
150g penne
100ml soy single cream (unsweetened soy milk will work, and still creates a creamy sauce)
3 tbsp nutritional yeast
2 handfuls spinach
1. Preheat your oven to 200*. Roughly chop your bell peppers, massage your oil, paprika and salt and pepper into the peppers on a baking tray. Bake for 30 minutes.
2. Cook your pasta in salted water according to the packet instructions. Drain.
3. In a blender add your soy cream and nutritional yeast and a pinch of salt and pepper. Once your peppers are cooked add these to the blender along with the garlic and oil left behind on your baking tray. Blend.
4. In a large saucepan combine your spinach, pasta and sauce. Mix thoroughly over a medium-low heat until the spinach has wilted. Serve with a