Pasta With Creamy Red Bell Pepper Sauce

Pasta With Creamy Red Bell Pepper Sauce Recipe

By Leslie Durso

Ingredients

1 lb. pasta regular or gluten free

3-4 red bell peppers roasted, peeled, trimmed

2 tbsp olive oil

1/2 cup chopped shallots or onions

5-8 cloves of garlic chopped

pinch red chili flakes

1 1/2 tbsp tapioca flour or cornstarch

1/4 cup dry white wine

1 cup non-dairy milk plain unsweetened

2 tbsp nutritional yeast

1 tsp sea salt

3-4 cups greens, I used mizuna, but you can use spinach or kale, or chard

Instructions

1In a large frying pan, add olive oil, shallots, garlic, and chili flakes. Turn heat to medium

2When the shallots are soft, mix in the tapioca flour till the shallots are coated

3Stir in the white wine and non-dairy milk

4When the sauce is thick, pour the mixture in a blender along with the roasted red peppers, nutritional yeast, and salt. Blend until smooth!

5Place the pasta, sauce, and greens in a large frying pan and heat until the greens have wilted. Serve immediately.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.