Roasted yellow pepper pasta

30 minutes - 2 servings 1ov2rv

This weekend, I made a batch of black pasta and served it with some roasted yellow pepper sauce. The contrast between the yellow and black is so gorgeous, bamboo charcoal makes all food look cool.

The sauce is simple to prepare and will look just as good over regular pasta. It would also look great over some spinach pasta, be creative with it!

Please refer to my black pasta recipe to learn how to make your own!


Yellow peppers2Yellow onion1Garlic1 cloveVegan butter1 tbsp, earth balanceRosemary1/2 tsp, dryApple cider vinegar1 tbspSea salt1/4 tspBlack pepper1/4 tspYellow peppers2Yellow onion1Garlic1 cloveVegan butter1 tbsp, earth balanceRosemary1/2 tsp, dryApple cider vinegar1 tbspSea salt1/4 tspBlack pepper1/4 tsp


Preheat your oven to 450F.Roast 2 whole yellow peppers on a baking sheet for 25 minutes. Flipping them halfway through.While the peppers are roasting, cut 1 yellow onion into thin slices. Place your pan over medium heat and melt 1 tbsp of vegan butter, when melted, add the onion and stir gently to coat with butter. Cook for 5 minutes, add 1 minced garlic clove and 1/2 tsp of ground dried rosemary. Cook for an additional 10-15 minutes, or until the onions are caramelized.Deglaze the pan with 1 tbsp of apple cider vinegar. Using a wooden spatula, scrape up the brown bits from the bottom of your pan. Transfer to a bowl. Once the yellow peppers are done roasting, put in a bowl and cover with a plate. Let steam for 5-10 minutes. This will soften the pepper, making it easier to peel the skin off with your handsRemove the yellow peppers from the bowl and peel the skins off, remove the stems and the seeds as well. Transfer the peppers to the bowl of cooked ingredients. Puree together using a hand blender or food processor. Season with some iodized salt and some freshly-cracked black pepper, serve over black pasta or your pasta of choice!


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