Whenever I need to hit the reset button and find inner peace, cooking has always been my go-to activity. While I may not always be in the mood for a fancy, time-consuming meal, the act of cooking itself is enough to ground me. Often, my mind wanders to far-off places, like the edge of a cliff in Portugal. But cooking serves as a roadmap to bring me back to reality. For me, there’s nothing quite as pure and soul-nourishing as cooking.
10 Minute Pasta Sauce
I listed this pasta sauce as a 1 hour recipe, but let’s be VERY clear. This sauce takes only a few minutes. All of that time comes from the roasting of vegetables in the oven, and that’s time that you are most likely dancing around the kitchen and not truly cooking. This sauce is so easy, yet will make you feel so good and fresh when you pour it over some rigatoni noodles.
Step 1: Chop vegetables and toss in olive oil and seasonings.
Step 2: Roast vegetables in the oven for 30-45 minutes at 425°F.
Step 3: Puree in food processor with nutritional yeast and plant milk.
Serve: Over a bed of noodles and topped with fresh basil.
Why I’m Obsessed With Nutritional Yeast
Nutritional yeast is one of my all time favorite ingredients… most likely because of its awesome nickname “Hippie Dust.” Once you know how to use it, you are going to start going through it so fast! The most common use of this powdery staple ingredient is for nutty and cheesy effect.
On top of that, it is great for your health. It is a full of protein, fiber, vitamins, and antioxidants. I love to throw this in soups for that cheesy taste! I truly see no down side with nutritional yeast. Some of my favorite uses for this fairy powder are…
- Macaroni and Cheese
- Queso
- Cheesy Broccoli Soup
- Quiche
- Vegan Crab Dip
- Seasonal Steamed Veggies
“Life is a combination of magic and pasta.” -Federico Fellini
Ingredients
- 1 Red Bell Pepper quartered
- 1/2 Yellow Onion quartered
- 4-5 Cloves Garlic peeled and smashed
- 2-3 Tablespoons Olive Oil or enough to coat
- Salt to taste
- Peppercorn to taste
- 2 tbsp Plant Milk
- 1 tbsp Nutritional Yeast
Instructions
Roasted Red Pepper Sauce
- Toss peppers, onion, and garlic in olive oil, salt, and pepper until coated. Bake at 425° for 30-45 minutes.
- Puree roasted veggies in food processor with plant milk and nutritional yeast until blended.Serve: Over your choice of pasta noodles.Top: With fresh basil.
Instructions
1. Toss peppers, onion, and garlic in olive oil, salt, and pepper until coated. Bake at 425° for 30-45 minutes.
2. Puree roasted veggies in food processor with plant milk and nutritional yeast until blended.
Serve: Over your choice of pasta noodles.
Top: With fresh basil.
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