Roasted bell pepper pasta by earthofmariaa
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2 1/2 giant purple/orange bell peppers, de-seeded and chopped
three cloves garlic
1 1/2 tbsp olive oil
three 1/2 cups pasta of alternative
1 can coconut milk
three tbsp dietary yeast
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp turmeric
2 tbsp tamari
1 tbsp vegan butter
1 medium onion, chopped
2 tbsp tomato paste
2 cups spinach
1 cup inexperienced peas
1/2 tsp salt, or to style
Juice of 1/2 lemon
Preheat the oven to 200 levels C (400F). Add the bell pepper and garlic to a baking dish. Drizzle with the olive oil and bake for round 35 minutes. Additionally cook dinner the pasta in response to packaging directions. When prepared, switch the roasted bell pepper and garlic to a blender or meals processor along with the coconut milk, dietary yeast, paprika, cumin, garlic powder, turmeric and tamari. Mix till clean. Subsequent, soften the vegan butter in a pan and cook dinner the onion for five minutes. Now add the pasta, the sauce, the spinach and the inexperienced peas, stirring till the spinach wilts. Season with salt and squeeze within the lemon juice earlier than serving.
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