No Meat No Mushroom

Roasted red pepper pasta sauce

Ingredients:

2 red bell peppers

2 tbsp olive oil

2 or 3 shallots

4 garlic cloves

salt & pepper

1 1/2 cups almond milk (unsweetened/unflavored)

2 tbsp nutritional yeast

1 1/2 tbsp corn starch

red pepper flakes

1/2 lb linguini noodles or noodle of choice

fresh basil for optional topping

Directions:

Preheat oven 500 degrees.

Roast bell peppers on a baking sheet.

Combine chopped shallots and garlic in a warmed skillet with evoo and sauté. Save skillet for sauce.

In a blender, combine milk, nutritional yeast, corn starch, red pepper flakes.

Once roasted, remove from oven and peel black parts off the peppers. Add cooked shallots, garlic, and bell peppers to a blender and BLEND.

Cook noodles according to directions. Drain and toss with evoo, salt, and pepper.

Relocate sauce in the previously used skillet and sauté until thickened. Add noodles to pan and stir together.

Top with fresh basil if you like that sort of thing.