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Reposted from 🌿Fusilli with a Roasted Red Pepper Sauce🌿
Happy Wednesday guys!😊🧡by @beferox
Hope you’re all having a great week so far😊
This roasted red pepper sauce is another one of these dishes I like to make after a long and stressful study day💆🏼♀️📚 I kinda like to eyeball the ingredients but here’s how I made it the last time:
I preheated the oven to 210°C and added 3 red bell peppers, 4 cloves of garlic and 1 white onion (roughly chopped) to a baking sheet with parchment paper. I roasted all the veggies in the oven until they were nicely browned and then transferred them to a blender (the garlic/onions might be done earlier then the bell peppers). I also removed the burned skin, seeds and stem from the bell peppers before adding them to the blender.
I then added a good pinch of salt and pepper, enough oat milk to cover the veggies, a few tablespoons of nutritional yeast, about 1 tsp of dried rosemary and thyme and 2 tbsp of Olive oil to the blender.
I then blended that until everything was smooth and added the sauce to cooked pasta (sauce was enough for 1 package / 500g of pasta, cooked – 4 big portions).
Wish you all a lovely evening!🧡🧡🧡