I’m not gonna lie. On a typical Friday eve, after an oh-so-long work week, I’m more inclined to crack open a bottle of Argentinian red and order a Vegan Deluxe Pepperoni from Panago than cook.
However, last night (following a couple sips), I decided to check out what I had on-hand in the fridge that needed to be used up. (So economical, right?!)
I found a couple bell peppers and some Thai basil, among other things.
Having been on a major curry kick (Indian, Thai) these past few weeks (curry is SO easy to whip-up vegan!), I’d been craving some saucy, comforty carbs!
Disclaimer: I highly doubt I will ever be your go-to girl for recipes with detailed directions and rigid measurements/ingredients.
HOWEVER, I want to share this super SIMPLE and awesome mingling of flavours with you!
Spicy cayenne. Salty peppers. Creamy cashews. Sweet basil. Cheesy nutritional yeast.
Everything you want poured over some carby, slurpy noodles!
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Ingredients:
› Pasta/noodles (I used rice pasta spaghetti)
› 2+ Bell peppers (I used red/orange)
› 1 shallot
› Garlic (I used 4 cloves)
› Lemon juice (a squeeze)
› Cashews (a small palm-full)
› Thai basil (approx. 5-6 leaves)
› Vegetable stock (a few splashes)
› Nutritional yeast (about a tbsp.)
› Cayenne pepper (to taste)
› Salt & Pepper (to taste)
1. Boil pasta in salted water.
2. Slice bell peppers, place on baking sheet, oil lightly and sprinkle with salt, pepper, and cayenne. Roast in oven.
3. Sauté shallot and garlic in a lightly oiled pan.
4. Into food processor: Add roasted peppers,sautéed shallot and garlic, lemon juice, nutritional yeast, cashews, Thai basil, vegetable stock, salt & pepper.
5. Add sauce into pan, warm. Add more veg stock, s&p, cayenne, if needed.
6. Add cooked pasta to pan, mix with sauce.
7. Sprinkle with cracked black pepper, nutritional yeast, basil leaves.
Happy slurping! ♥
kind coconut blog 