Garlic Pasta Peppers (Print Version)
# Ingredients:
01 -
200 g any dried pasta you like
02 -
2 tbsp tomato paste
03 -
1 tsp salt and black pepper
04 -
3 cloves of smoked garlic
05 -
1 tbsp nutritional yeast
06 -
10 g finely chopped fresh basil
07 -
100 ml vegan cream alternative
08 -
100 g roasted peppers
09 -
2 tbsp olive oil
10 -
1 tbsp dried Italian seasoning
# Instructions:
01 -
Put a big pot of water on the stove, salt it well, and boil the pasta for about 7 minutes. Drain when it's still firm to the bite.
02 -
Toss roasted peppers, olive oil, nutritional yeast, salt, pepper, garlic, tomato paste, and dried herbs into a blender. Blend until it's smooth. If it's thick, thin it out with a little water.
03 -
Pour the pepper mixture into a wide pan and gently heat it up, stirring often so it doesn't stick.
04 -
Pour a ladleful (around 180 ml) of the starchy pasta water into the sauce. Mix in the vegan cream and keep the heat low so the cream stays smooth.
05 -
Toss the drained pasta with the prepared sauce. Check the taste and adjust the seasoning, then sprinkle with the chopped basil before serving.
# Notes:
01 -
If you're out of smoked garlic, use 3 regular garlic cloves and lightly sauté them in the pan with the sauce.
02 -
Don't let the vegan cream come to a boil or it might curdle.
03 -
Season each layer of the dish as you cook for maximum flavor.