Roasted Red Pepper Pasta
8 oz. wheat-free, rice-free pasta
Sauce:
2 red peppers
4 cloves of garlic
4 roma tomatoes
1/3 cup soaked cashews
1 1/2 tsp salt
2.5 tsp Italian seasoning
2 tbsp nutritional yeast OR 1 tbsp miso paste
2 tsp salt
Zucchini:
1 zucchini cut in half and sliced thin
½ tsp garlic granules or powder
½ tsp basil
Pinch salt
Pepper to taste
Optional for over the top:
Ground cashews or hemp seeds Chili flakes to taste Black pepper to taste
Instructions
Roast peppers, roma tomatoes, and garlic at 375F for 20-30 minutes until they are browned and soft.
Place tomatoes, peppers, garlic, soaked cashews, salt, Italian seasoning, nutritional yeast/miso paste, and salt in a blender. Blend until smooth.
Prepare pasta according to directions.
Prepare zucchini by heating a small amount of water (1-2 tbls) in a pan on medium-high. Add zucchini and sauté for 3-5 minutes, adding small amounts water as necessary to prevent sticking. Add garlic granules, basil, and salt and pepper to taste. Continue to cook for another 1-2 minutes.
Top your pasta with red be pepper sauce, sautéed zucchini. Optionally add around nuts or hemp seeds. chili flakes and pepper to taste.
Enjoy!
