Roasted Capsicum Pasta

• 3 Large Red Capsicums
• Olive Oil
• 1 Brown Onion
• 4-6 cloves Garlic (or as much as you desire, because I definitely use more than 4)
• Sea Salt & Black Pepper
• 1 cup Oat Milk
• 1/4 cup Nutritional Yeast
• Chilli Flakes
• Pasta of choice.
• Italian Parsley (to serve)

How To Cook:

• Roast the red capsicums in a 180 degree oven, until charred – approx. 25-30 minutes. 
• Cook pasta. Drain, toss in a touch of olive oil, cover with a towel and set aside.
• In a large fry pan, fry off the onion and garlic in olive oil until soft – add your Salt and Pepper and stir.
• Transfer the cooked onion and garlic toa blender with the roasted Capsicums, Oat Milk, Chilli Flakes and Nutritional Yeast. If you find the sauce too thin, use Cornstarch to thicken.
• Blend until creamy and smooth. be generous with more seasoning to really get a pubch of flavour.
• When blended, put the sauce back in the used fry pan. Once it reaches a simmer, reduce the heat and continue simmering.
• Wheb your sauce is at the consistency you prefer, add the cooked Pasta. And toss to coat.
• Serve with fresh Parsley or even Basil.