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Roasted Pepper Pasta

  • 1 jar roasted red peppers

  • 2-3 cloves garlic-minced

  • 1/4 yellow onion-diced

  • 2 tbs butte/earth balance

  • 1/4 cup millk/soymilk

  • 1/4 cup vegetable broth

  • 1/4 cup pasta water

  • 1 tsp salt

  • 1/2 - 1 tsp cayenne pepper

  • 1/2 tsp black pepper

  • Add oil and onion to a large sauce pan and heat on medium heat for about 5 minutes, stirring.

  • Add in garlic and cook for another 2 minutes, stirring.

  • Add in tomato paste, tomatoes, roasted peppers and vegetable broth. Stir.

  • Add spices and cook for 5 minutes.

  • Now transfer contents to a blender and blend until smooth, about 1 minute.

  • Return contents to pan. Add milk and stir.

  • Turn heat on medium low and let simmer for about 5 minutes.

  • Add in your pasta