Ingredients:
1 16 oz can of roasted red peppers (14 oz drained)
3 Tbsp nutritional yeast
2 Tsp Garlic powder
1 1/2 Tbsp of organic peanut butter or other nut butter
1/2 Cup of plant milk (I used almond)
13 oz of whole grain pasta
10-15 Basil leaves
Black pepper (a pinch)
Special Equipment: Hand mixer (a food processor or blender can suffice)
Instructions:
1.) Add drained and rinsed roasted red peppers to a pot or deep pan (you will be hand mixing and want to avoid splashes)
2.) Add nut butter, plant milk, nutritional yeast, garlic powder, pinch of black pepper, and about 5 basil leaves chopped
3.) Being your water to a boil, and cook pasta until tender, then drain – I used penne pasta but you can use whatever!
4.) Using a hand-mixer, mix all the ingredients till smooth and saucy. Just warm it up!
5.) Pour your warm pepper sauce over your cooked pasta noodles. Top with fresh basil leaves
Enjoy 