Embed Photorecipe
Copy the code below to integrate the recipe in your blog:
Width:
1
Gather ingredients. Preheat your broiler to "Hi". To make the Roasted Red Pepper Sauce: Dice the onion. Halve and seed the bell peppers.
2
In a metal baking pan, layer the ingredients for the sauce: the garlic, almonds, and red chili flake on the bottom. Then cover these with the onion and the red bell peppers. Be sure not to use a glass pan -- the heat of the broiler might make it explode.
3
Make sure the pepper skins are up and the garlic is completely covered. Add enough water to cover the bottom of the pan, about 1/2 cups. Place under the broiler for 12-15 minutes.
4
When the bell peppers are well-charred, remove from the oven.
5
Immediately cover the roast ingredients with a baking sheet, foil, or another "lid". This will allow the peppers to steam, making them easier to peel later.
6
While the roasted peppers mix cools, bring a large pot of water to a rolling boil.
7
Add the pasta shells and cook according to the package directions, about 8-10 minutes, just shy of done.
8
Drain and rinse the beans.
9
When the peppers are cool enough to handle, peel off and discard the skins.
10
Place the peeled peppers and the rest of the roasting mix into a blender (the onion, garlic, almonds, red chili flake, and any roasting liquid). Add 2 tbsp. of the almond milk, the nutritional yeast, and salt.
11
Puree until smooth and creamy. This might take a couple of minutes, depending on how soft your almonds were. Add more almond milk, as needed, to reach a smooth, pourable consistency.
12
When the pasta is almost done, it is ready. Reserve about a cup of the pasta cooking liquid.
13
Drain the pasta.
14
In the same pot used to boil the pasta, combine the sauce and the beans. Bring to a simmer for about 3-5 minutes.
15
Add the pasta and cook just until hot and done, about 2 minutes or so.
16
Serve immediately.
COMMENTS