Roasted Red Pepper and Tomato Pasta [Vegan, Gluten-Free]

This is a rich and nourishing dish, full of flavor and goodness. Vibrant red tomatoes and bell peppers are combined with roasted garlic, spring onions, and dried herbs of your choice into a smooth and savory sauce. Serve this easy dish on busy days, topped with nutritional yeast, black pepper, and fresh basil.

SERVES : 2

INGREDIENTS

• 4 large red peppers, cored and chopped
• 10-12 tomatoes
• 6-8 leaves of fresh basil
• 3 garlic cloves
• 2 spring onion stalks, chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon rice malt syrup
• Dried mixed herbs, to taste
• Salt and pepper, to taste
• 2 cups buckwheat pasta

PREPARATION

1. Step 1 : Preheat the oven to 350°F.
2. Step 2 : Rinse, clean, and chop the red peppers and tomatoes, and lay them on a lined baking tray.
3. Step 3 : Garnish with a little salt, pepper, and mixed dried herbs.
4. Step 4 : Once the oven is finished preheating, put in the tray and roast for 10 minutes.
5. Step 5 : While they’re roasting, peel and chop the garlic and spring onion, and add to the tray. Drizzle the tray with the olive oil and allow to roast for a further 10 minutes.
6. Step 6 : Bring a pot of water to the boil, add a pinch of salt, and add the buckwheat pasta. Cook as per instructions on the packet.
7. Step 7 : Remove the tray of vegetables from the oven, and allow to stand for a couple of minutes.
8. Step 8 : Add all into a high-speed blender, and blend until a smooth, but thick sauce has formed. Add in the rice malt syrup, and blend further to combine.
9. Step 9 : Once the pasta is cooked, remove, drain and rinse with cold water. Give the pasta pot a quick rinse, and add the pasta back.
10. Step 10 : Stir through the vibrant tomato sauce and heat gently on the stovetop.
11. Step 11 : Garnish with fresh basil, nutritional yeast, and salt and pepper, to taste.