Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF
Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys creamy red pepper pasta sauce, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys creamy red pepper pasta sauce, gf df ef sf nf using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF:
  1. Prepare 2 red bell peppers
  2. Get 3 tbsp olive oil
  3. Prepare 1 small onion, chopped
  4. Get 4 cloves garlic, chopped
  5. Get 360 ml light coconut milk
  6. Make ready 2 tbsp nutritional yeast flakes
  7. Make ready 1.5 tbsp arrowroot powder / cornstarch / cornflour
  8. Get salt as required
  9. Get black pepper as required
  10. Get chilli flakes (optional)
  11. Make ready 300 g gluten-free spagetti (dried is usually egg-free too)
  12. Prepare Freshly chopped basil to garnish
Steps to make Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF:
  1. You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough
  2. To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened
  3. Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag
  4. In the oven, roast them uncovered at gas 8 / 220C / 450F for 45 minutes, turning twice during cooking until blackened, then cover in foil and let steam for 10 minutes and remove the skin
  5. While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes
  6. Add the onion and garlic to a blender with the roasted peppers, coconut milk, nutritional yeast and cornflour
  7. Puree smooth and generously season to taste
  8. Put the sauce back in the frying pan and simmer to thicken
  9. Meanwhile, cook the pasta as per the packet directions
  10. Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to
  11. Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!

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