Creamy Roasted Capsicum Pasta
CREAMY NUT FREE VEGAN PASTA SAUCE
This pasta sauce is one of my all-time favourites, it is SO creamy and delicious!
I usually use cashews for all my creamy pasta sauces, so that’s why I love this one as it uses cannellini beans instead which also makes this full of protein and lower in fat.
INGREDIENTS
2 cups cherry tomatoes
1 large red capsicum, sliced in half & de-seeded
3 garlic cloves
1/2 tsp Italian herbs
1 tsp chilli flakes (optional)
1 400g can cannellini beans, drained & rinsed
2 tbsp nutritional yeast
small handful basil leaves
1 tsp sea salt
DIRECTIONS
Serves 2.
Pre-heat oven to 180C/375F.
Place the cherry tomatoes, capsicum, garlic, herbs and chilli with a drizzle of olive oil into a baking tray.
Bake in the oven for 20-30 minutes, or until capsicum skin is bubbling up. Place the capsicum straight into a bowl and cover with a plate for 10 minutes (this will make the skin easier to remove). Peel the skin off the capsicum and garlic.
Place everything into a high speed blender and pulse until smooth.
Taste test and adjust salt accordingly.
Mix with cooked pasta, and enjoy!