Nadia's Roasted Red Pepper Penne
PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes
FEATURED IN RECIPE
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!
- 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
- Vegan cheese, shredded
- Chilli flakes
- Fresh basil
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.
Sprinkle on some vegan cheese, chilli flakes and fresh basil!