Red Pepper Sauce
Description : An incredible, rich tasting, vegan pasta dish; we use the sauce for nearly everything. Prep Time : 10 Minutes, Cook Time : 30 Minutes
Makes 4 servings
3 Medium to Large Roasted Red Pepper
1/2 to 1 cup water for desired consistency
8 Tbsp Hemp Seeds
Juice 1 Lemon
4 Cloves Garlic
4 Tbsp Nutritional Yeast
1/4 - 1/2 Tsp Cayenne Pepper (to taste)
2 Tsp Salt
Your favorite whole wheat or brown rice pasta
Go Veggie Parmesan to taste (optional)
To roast your pepper, first place oven on broil setting. Cut the peppers in half, remove seeds and stems. Place red pepper face down on the top rack and let roast until it turns black (about 10 minutes). Let it cool for about 10 minutes.
Once the peppers are cooled a bit we are going to peel the roasted black skin off. I usually run the peppers under cool water as I do this. As you remove the skins, throw the peppers into your blender.
Add the rest of the ingredients, blend until smooth and creamy. Add a little water at a time, as you blend, for desired consistency.
Cook your pasta according to the package, pour sauce over top and add fresh basil, sprinkle with optional Go Veggie Parmesan and serve!
You can also use spiraled zucchini (aka zoodles) and then sautéed in a pan with a little water for a few minutes to soften, it’s amazing you must try it sometime!
You can sauté spinach in water or veggie broth or steam/grill asparagus and add it to the dish!