4 Servings 55 min Cook
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Tbsp Olive Oil
2 Shallot (medium) Shallots
4 Cloves, minced Garlic
1 Dash Salt
1 Dash Pepper
1 1/2 Cup Almond Milk
1 Tbsp Nutritional Yeast
1 1/2 Tbsp Cornstarch
0 Tsp Crushed Red Pepper Flakes
12 Oz Whole Wheat Pasta
Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes.
Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems.
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2 Tbsp olive oil until golden brown and soft - about 4-5 minutes.
Season with a generous pinch of salt and pepper and stir.
Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch.
Season with desired amount of salt, pepper and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor.
You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
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.
Toss to coat.