Crying this is SO GOOD!!!! I can’t stop eating it and I swear I’ve perfected my recipe. So excited for you guys to try this! It’s the perfect combination of sweet and spicy and the sauce comes out soooo creamy <3 Here’s the recipe!
1. Preheat oven to 450F. Chop veggies. Place on a lined baking sheet and drizzle over olive oil. Use hands to cover each veggie with oil then sprinkle over salt and pepper. Roast in the oven for 30 minutes until peppers are charred.
2. Make pasta according to directions on the box.
3. Make pasta sauce. Peel your roasted peppers and add into a blender along with your roasted onion. Squeeze roasted garlic bulb into it. Add plant milk, cashews, nutritional yeast and spices. Blend until completely smooth.
4. Add sauce to your pasta. Mix well and serve it topped with Parmesan, chili flakes and basil. Enjoy!
