This recipe originally comes from the Minimalist Baker (link below). It contains only 9 ingredients and takes only 15 minutes to prepare.
2 red bell peppers
1 small onion, diced
4 cloves garlic, finely chopped
Sea salt and ground black pepper (to taste)
1 1/2 cups unsweetened almond milk
2 tablespoons of nutritional yeast
1 1/2 tablespoons of cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake
12 ounces whole grain pasta
Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred (quarter turn every 5 minutes) – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
Cook pasta according to package instructions; drain, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed onion and garlic to a blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency, add noodles. Then, toss to coat.