Creamy Roasted Red Pepper Vegan Pasta

Step 1

Prepare pasta according to package instructions. Once cooked, drain and set aside.

Step 2

Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano and tomato paste and cook another minute. Stir the chopped red peppers.

Step 3

Add the almond milk, water, flour and nutritional yeast/parmesan and stir to combine.

Step 4

Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture.

Step 5

Pour the creamed sauce back into the pan/skillet. Stir in the cooked pasta until it's completely coated in sauce.

Step 6

Serve topped with red chili flakes and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.