Ingredients
Units
Scale
- 1 pound, about 20 mini sweet peppers
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 2 teaspoons, Weber All Natural Roasted Garlic Seasoning
- 1/2 cup oil packed sun-dried tomatoes
- 1 cup cup nutritional yeast
- 1/4 cup fresh basil leaves, about 4 to 6 medium basil leaves.
- 1 cup vegetable broth
- 1/4 teaspoon, red pepper flakes (optional)
- 1 pound box of spaghetti noodles
- basil leaves for garnishing
Instructions
- Preheat oven to 375 degrees.
- Wash and dry mini peppers and place on baking sheet.
- Cut small slit in each pepper to allow steam to escape.
- Drizzle on extra virgin olive oil and sprinkle with Weber seasoning.
- Roast in oven for 25 minutes, or until peppers start to brown in areas.
- Remove from oven and allow to cool.
- While Peppers are cooling prepare noodles according to box directions.
- When peppers are cool, remove stems by pulling from top.
- Place peppers in high speed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth.
- Add in vegetable broth and process 4 to 6 seconds.
- Season to taste with salt and pepper.
- Toss noodles in sauce, plate and tear washed and dried basil leaves over pasta and serve.
- Optional for non-vegans- sprinkle with grated Parmesan.