Ingredients

The following ingredients have 4 Servings
  • 2 whole red bell peppers
  • 2 tablespoons olive oil
  • 2 shallots or 1 small onion, diced
  • 2 cloves garlic, minced
  • Sea salt and ground black pepper to taste
  • 1 1/2 cups Pacific Foods Hemp Plant-Based Beverage*
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons cornstarch or arrowroot powder (or other thickener of choice)
  • optional: Pinch red pepper flake for heat
  • 16 ounces linguini or spaghetti noodles of choice (use gluten-free if needed)
  • salt & pepper, to taste

Instruction

  • Preheat oven to 500 degrees F. Place red peppers on baking sheet and roast 20-30 minutes until peppers are charred. Remove from oven and cover with foil or a bowl for about 10 minutes to steam, then peel off charred skin and remove seeds and stems. Set aside.
  • While the red peppers are roasting, sauté shallots (or onion) and garlic in olive oil until tender. Season with salt and pepper; stirring frequently. Remove from heat and set aside.
  • Also, cook pasta according to package instructions; drain, toss in a small bit of olive oil, and set aside.
  • Transfer sautéed onion and garlic to blender with roasted peppers, hemp beverage, nutritional yeast, cornstarch and red pepper flake (if using). Add desired amount of salt and pepper, to taste.
  • Blend until creamy and smooth, taste and add more salt and pepper or nutritional yeast for flavor. 
  • Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  • Once sauce is thickened to desired consistency, add noodles and toss to coat.
  • Garnish with fresh chopped parsley or basil and, if desired, serve with crusty bread and a side salad. Enjoy!