So this dish is pretty self explanatory, its creamy rich, and a realllly nice change from a tomato based pasta..perfect for your comfort food cravings :)

🍽 S E R V I N G S

3-4 servings

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

🥗 I N G R E D I E N T S

12 oz tagliatelle or pasta of choice

2 roasted red peppers (homemade - obviously tastier & better for your body OR from a jar)

1/2 cup tahini

5 sun-dried tomatoes or 2 tsp tomato paste

1 tbsp English mustard

2 tsp white miso

1 tsp salt

2 tbsp nutritional yeast

3 bay leaf

1 cup coconut milk or unsweetened almond milk (for lower fat option)

2 tbsp extra virgin olive oil

1 tsp paprika (you can use smoked too depending on how much u love a smokey flavor)

1 tbsp lemon juice

½ tsp asafetida

2 tbsp finely chopped parsley

½ cup finely diced zucchini or green beans(optional)

🌿 T H E M A G I C

1. Heat oven to 450F. Coat peppers in oil and pierce them with a knife

2. Roast red peppers on a baking sheet until charred - about 25-30 minutes.

3. Once ready, remove from oven and wait till it cools down enough to remove (peel away) charred skin, seeds and stems

3. Add the peppers and all the remaining ingredients except the bay leaves to a high speed blender and blend till silky smooth

4. If you are using any veggies now is the time to saute them in a pan then add in the sauce and cook for 10 minutes. If not, pour the sauce into a pan and cook on low heat with the bay leaves for about 10 minutes

5. Meanwhile, Cook your pasta as per the instructions on the pasta you are using

6. Drain your pasta, toss in oil and mix in your sauce.

7. Garnish with chopped fresh parsley to garnish.

♡ Sprinkle some lurve, say a little prayer & serve with gratitude ❤️

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