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Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF dishes that you simply make.

Alright, don’t linger, let’s task this vickys creamy red pepper pasta sauce, gf df ef sf nf formula with 12 elements which are absolutely easy to obtain, and we have to process them at the very least through 11 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF:

1. Get 2 - red bell peppers
2. Prepare 3 tbsp of olive oil
3. Take 1 for small onion, chopped
4. Provide 4 cloves - garlic, chopped
5. Give 360 ml - light coconut milk
6. Prepare 2 tbsp of nutritional yeast flakes
7. Prepare 1.5 tbsp of arrowroot powder / cornstarch / cornflour
8. You need - salt as required
9. Make ready - black pepper as required
10. Need chilli flakes (optional)
11. Give 300 g - gluten-free spagetti (dried is usually egg-free too)
12. Provide of Freshly chopped basil to garnish

Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF start cooking:

1. You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough
2. To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened
3. Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag
4. In the oven, roast them uncovered at gas 8 / 220C / 450F for 45 minutes, turning twice during cooking until blackened, then cover in foil and let steam for 10 minutes and remove the skin
5. While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes
6. Add the onion and garlic to a blender with the roasted peppers, coconut milk, nutritional yeast and cornflour
7. Puree smooth and generously season to taste
8. Put the sauce back in the frying pan and simmer to thicken
9. Meanwhile, cook the pasta as per the packet directions
10. Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to
11. Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!

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