Nadia’s vegan/gluten-free roasted red pepper dish uses a variety of fresh, seasonal ingredients, ZENB Yellow Pea Penne and can be created in a flash!

Red Pepper Sauce

• 250g ZENB Penne, cooked according to pack instructions
• 2 red peppers
• 1/2 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp olive oil
• 5 sun-dried tomatoes
• 1 vegetable stock pot
• 1.5 tbsp nutritional yeast
• 2 tbsp cornflour
• 235ml (1 cup) water
• Salt & pepper to taste

To Serve

• Vegan cheese, shredded
• Chilli flakes
• Fresh basil

INSTRUCTIONS

1.

Preheat your oven to 220C/200C fan.

2.

Slice the red peppers in half and remove the seeds. Arrange on a baking sheet lined with parchment paper and brush both sides with olive oil. Roast for 30-35 minutes.  

3.

In the meantime heat 1 tbsp of olive oil in a small pan and sautee the onions and garlic for 5 minutes until transparent.  

4.

Once the peppers are cooked, add to a blender/food processor along with the sautéed onions and garlic and the remaining ingredients. Blend on high until smooth.  

5.

Pour the sauce in a large pan and heat through, then fold in the cooked ZENB penne pasta.