2 red bell peppers - cut in half, seeds and stems removed
2-3 TBSP olive oil
2 shallots - finely chopped
4 cloves garlic - finely chopped
1.5 cups unsweetened dairy free milk of choice
sea salt and black pepper
2-3 TBSP nutritional yeast
*Large pinch red pepper flakes optional
1.5 TBSP cornstarch or arrowroot powder
Heat oven to 450 degrees and roast peppers on a baking sheet about 20-30 minutes. Cover in foil for 10 minutes to steam and then remove charred skin (peel off). Set aside.
Cook pasta according to directions, drain and toss with olive oil. Cover and set aside.
While peppers are roasting, heat 2 TBSP oil in a large pan over medium high heat. Saute onion and garlic about 3 minutes until golden and soft and season with a generous pinch of salt and pepper. Transfer to a blender with roasted peppers, milk, nutritional yeast, red pepper flakes and cornstarch. Blend until creamy and smooth - seasoning to taste with salt, pepper and yeast - be generous! Once blended, return to skillet over medium heat to thicken. Reduce heat to low when it begins to simmer and simmer to desired consistency.
Add a bit more olive oil to the noodles along with some salt and pepper - toss and then add to sauce. Toss to coat.
Serve with parmesan, red pepper flakes and fresh chopped basil or parsley. Add some meatballs for a more hearty meal!