Ingredients
The following ingredients have 3 Servings
- 2 red bell peppers
- 1/2 cup + 2 tbsp water
- 3/4 teaspoon salt
- 3 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1/2 cup pine nuts OR cashews
- 1 tbsp minced fresh garlic
- 2 tsp chili powder
- Fresh basil 1/4 cup, chopped
- 12 oz gluten-free brown rice spiral pasta, or pasta of choice
Instruction
- Preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place the whole bell peppers on the pan and roast for 20-25 minutes until well browned.
- Carefully slice the bell peppers and remove the stem and seeds and add to a blender.
- Add all of the remaining ingredients (except the basil) and blend until smooth. Taste and add any additional salt or spices, if desired.
- Garnish with fresh chopped basil and pine nuts. Serve over spiral pasta. I much prefer the spiral pasta over spaghetti noodles for this sauce because it gets in between the grooves and has a better texture.
