Vegan Roasted Red Bell Pepper Pasta Sauce

2 TBSP Bragg - Premium Nutritional Yeast Seasoning
2 chopped shallots
1.5 cup Almond Milk - Silk Original
4 cloves minced garlic
1.5 TBSP cup Corn Starch
1/2 tsp crushed red chili pepper flakes (by DBEAU57)
2 tsp Kosher Salt (by SRATERMAN)
1 tsp Black Pepper (Ground) (by TIARENEE)
2 large red bell pepper

http://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

Roast red bell peppers either under the broiler or on the grill. You want to get an even char on them, Once charred, transfer to a bowl and cover bowl to allow the steam to loosen up the skin of the peppers, Once cool, remove the skin and the seeds inside.

Heat a large skillet over medium heat and add the chopped shallots and garlic until browned. Transfer to a blender or food processor, Add red bell peppers and remaining ingredients to the food processor/blender and blend until creamy,

Pour sauce into the skillet and warm to a bubble. Allow sauce to thicken to desired consistency,

Add sauce to your favorite pasta. I like to roast a spaghetti squash and serve it with this sauce.


Serving Size: 1/4 of the sauce