put the pepper in the oven
Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and tapioca starch. Season with desired amount of salt, pepper, and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
Cook your vegan ground meat and seasonings in the same pan. Then, once blended, place sauce back in the skillet with the meat over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
Serve with (generous amounts of) vegan parmesan/feta, red pepper flake, and fresh chopped parsley or basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 494 | ||
Calories from Fat: 49 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 240.9mg | 8 % | |
Potassium 764.6mg | 20 % | |
Total Carbohydrate 94.1g | 28 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 85.5g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 494
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