This dinner came together with minimal effort and minimal time.
Mini bell peppers were left from the student snack (go figure, Kindergarteners don’t devour sweet peppers) so I took the remainder home and promptly forgot about them.
Fortunately, they mostly kept their freshness, and I decided to turn them into a pasta sauce.
I roasted as many as were still good, probably about 3 cups before roasting, at 400F until soft and browned; perhaps 45 minutes.
Then I whirred them in a chopper until creamy. Next, I added some nut milk, garlic powder, red pepper flakes, nutritional yeast, salt, and onion powder until the consistency seemed good and the flavor had some depth to it.
Then I cooked the pasta, drained it, and while it was still warm, added the sauce and mixed it all in.
See? Super lazy and fast.
I did add a couple of fried eggs and harissa on top once served. This is easily vegan if you leave off eggs.
Low waste meal preparation needn’t be complicated. 🙂
Peace and love,
One thought on “Quick Roasted Pepper Pasta Sauce”
Great use for the peppers!