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Roasted Red Pepper & Tomato Pasta


INGREDIENTS:


1 Red Bell Pepper (large, chopped)

3 Tomato (medium, whole)

3 Garlic (cloves, large, left in the skin)

1 tbsp Water

Sea Salt & Black Pepper (to taste)

6 ozs Chickpea Pasta

1/2 tsp Red Pepper Flakes

1/4 cup Parsley


DIRECTIONS:


  • Preheat the oven to 400°F (205°C). Prepare a rimmed baking sheet with parchment paper (optional).

  • Add the red pepper, tomatoes, and garlic cloves to a baking sheet. Add water and season with salt and pepper. Toss to combine. Bake in the oven for 30 minutes.

  • Cook the pasta according to package directions.

  • Once the vegetables have finished baking, remove the garlic cloves from their skins and transfer everything to a blender. Add red pepper flakes and blend until smooth and creamy.

  • Combine the pasta with the sauce and mix until well coated. Top with parsley, serve, and enjoy!

NOTES:


LEFTOVERS

Refrigerate in an airtight container for up to five days.

Freeze for up to three

SERVING SIZE

One serving is equal to approximately 1 1/2 cups.

ADDITIONAL TOPPINGS

Top with parmesan cheese or nutritional yeast.

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