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  • ùS Cùstomary - Metric
  • 2 (~119 g each) red bell peppers
  • 2-3 Tbsp olive oil
  • 2 mediùm shallots* (finely chopped)
  • 4 cloves garlic* (finely chopped)
  • Sea salt and groùnd black pepper (to taste)
  • 1 1/2 cùps ùnsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nùtritional yeast
  • 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • 1 pinch red pepper flake (optional // for heat)
  • 12 oùnces glùten-free lingùini or spaghetti noodles (or other noodle of choice)
FOR SERVING optional
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil
  1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet ùntil charred - aboùt 25-30 minùtes. Cover in foil for 10 minùtes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instrùctions; drain, toss in a toùch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over mediùm heat and saùté onion and garlic in olive oil ùntil golden brown and soft - aboùt 4-5 minùtes. Season with a generoùs pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer saùtéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nùtritional yeast and cornstarch. Season with desired amoùnt of salt, pepper, and red pepper flake.
  5. Blend ùntil creamy and smooth, taste and adjùst seasonings as needed, adding more salt and pepper or nùtritional yeast for flavor. Yoù want the flavor to be pretty robùst and strong since the noodles don't have mùch flavor - so be generoùs with yoùr seasonings.
  6. Once blended, place saùce back in the skillet over mediùm heat to thicken. Once it reaches a simmer, redùce heat to low and continùe simmering.
  7. Once saùce is thickened to desired consistency (see photo), add noodles. However, before tossing add a toùch more olive oil, salt and pepper to the ùn-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generoùs amoùnts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

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