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For some reason, I’ve found roasting peppers intimidating. My sister makes a mean pizza with roasted peppers, but that step always worried me because I felt like they were a step away from catching fire in the oven. After making this dish, I realize how incredibly untrue and irrational that fear was, because roasting the peppers was the easiest part of the process. You just leave them in the oven to do their thing. So, lesson learned, there’s no room for fear in the kitchen (except maybe when using the food mandolin…) because these roasted peppers add so much flavour to the dish, can’t wait to make them again!
Recipe modified from the Minimalist Baker (I added and removed a few ingredients based on what I had in my kitchen)
- 3 sweet red peppers (or bell peppers)
- 2-3 coconut oil
- 2 shallots
- 4 cloves garlic
- Himalayan Pink Sea salt and ground black pepper
- 1 cup Almond Milk
- 3 Tbsp nutritional yeast
- 1 tablespoon cayenne pepper
- 1 bundle of Vermicelli rice noodles (or the pasta of your choosing)
- Preheat oven to 500 F and roast red peppers until charred – about 25-30 minutes (I flipped mine once while they were in the oven). Then peel skin and remove seeds and stems. Original recipe calls for you to cover and steam these after they’ve roasted, but my sweet red peppers were thin and fully cooked and ready to peel after 30 minutes in the oven.
- While red peppers roast, dice onion and garlic, then sautee in a medium heat pan with coconut oil until brown and soft, season with salt and pepper.
- Add peeled/seedless roasted peppers, onion mixture, cayenne, almond milk, and yeast in a blender, or blend with a hand mixer until smooth (see photo below)
- Once blended, put sauce back in the pan, bring sauce to a simmer, then reduce to low heat and simmer.
- Add to noodles, garnish with cheese/more nutritional yeast, or toppings of your choosing, then eat!