Quick Roasted Pepper Pasta Sauce

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,

Kristan

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