This dinner came together with minimal effort and minimal time.

Mini bell peppers were left from the student snack (go figure, Kindergarteners don’t devour sweet peppers) so I took the remainder home and promptly forgot about them.

Fortunately, they mostly kept their freshness, and I decided to turn them into a pasta sauce.

I roasted as many as were still good, probably about 3 cups before roasting, at 400F until soft and browned; perhaps 45 minutes.

Then I whirred them in a chopper until creamy. Next, I added some nut milk, garlic powder, red pepper flakes, nutritional yeast, salt, and onion powder until the consistency seemed good and the flavor had some depth to it.

Then I cooked the pasta, drained it, and while it was still warm, added the sauce and mixed it all in.

See? Super lazy and fast.

I did add a couple of fried eggs and harissa on top once served. This is easily vegan if you leave off eggs.

Low waste meal preparation needn’t be complicated. 🙂

Peace and love,

Kristan

One thought on “Quick Roasted Pepper Pasta Sauce

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