Spaghetti with Roasted Red Pepper and Sweet Potato Cream Sauce

Ingredients

  • 1 red bell pepper
  • 1 large sweet potato 
  • 1/2 to 3/4ths of a medum sized onion
  • 3 big cloves of garlic
  • 1 cup non dairy milk
  • 2 Tablespoons nutritional yeast 
  • 3/4th teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Spaghetti

Method

Step 1. Preheat your oven to 400° Stab a few holes into your red pepper and roast in the oven for about 30 minutes

Step 2. Peel and cube your sweet potato about ten minutes after putting the pepper in the oven, stick the sweet potato in.

Step 3. While those roast cook your pasta and chop your onion and saute in a skillet until translucent. When they start browning throw in your chopped garlic cloves and cook another 30 seconds. 

Step 4. When the roasting is done take the skin off your pepper and take out the seeds (make sure it has cooled down enough to touch, it will be HOT!) Then blend all ingredients (not the pasta obviously). 

Step 5. Mix the sauce into your pasta. (This makes two cups of sauce so you might not need it all right now if you're just making a few servings of pasta) Save it for later in the week! Garnish with fresh basil. Or if you're like me and never remember to buy herbs, use kale instead!

Step 6 -CHOW DOWN!

spaghetti