Red Pepper Sundried Tomato Fettuccine
This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!
Servings: 2
Ingredients
- 2 servings pasta (4 fettuccine pasta bunches)
- 1/4 cup sundried tomatoes
- 1 tbsp sundried tomatoes
- 1 tbsp tomato paste
- 1 red bell pepper
- 1/4 cup walnuts
- 1 tsp chili flakes
- nutritional yeast
- hing
- lemon juice
- salt
- black pepper
- pasta water
Vegetables
- 1 cup mini king oyster mushrooms
- 1.5 cups spinach
- 2 tbsp vegan parmesan
- olive oil
Instructions
- Prepare your desired pasta according to package instructions.
- Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan.
- Roast them for a few minutes until they are cooked.
- Add the pasta sauce ingredients to a blender - roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth.
- In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked - about 5 minutes.
- Add the sauce back onto the pan, sun dried tomatoes and pasta water.
- Finally, mix in some spinach until fully cooked.
- Remove the skillet from heat and garnish with vegan parmesan.