This fresh and satisfying pasta is vegan and bursting with flavour.
Serves: 3-4
Ingredients:
- 3 tbsp HCW Nutritional Yeast Flakes
- 2 tsp HCW Gourmet Stock Powder
- 3 red peppers, sliced into chunks
- 1 punnet of cherry tomatoes, halved
- 1 onion, peeled & chopped into chunks
- 3 whole garlic cloves, peeled
- 3 tbsp olive oil
- 3 sprigs thyme, leaves only
- 250g pasta of choice, we used chickpea pasta
- 1 tin coconut cream, cream only, not liquid (place in the fridge for 15 mins to help separate).
- 1 handful of Rocket Leaves or Fresh Basil
- Preheat the oven to 180°C.
- Spread out the red pepper chunks, tomatoes, onion and garlic across a large baking tray. Drizzle with olive oil and season generously with sea salt and black pepper. Sprinkle the thyme leaves over the top.
- Bake in the preheated oven for 25 – 30 minutes.
- While the vegetables are roasting (wait until the +- the 15-minute mark), prepare your pasta of choice as per the packet instructions – but add 1 tsp of HCW stock powder to the boiling water.
- When your vegetables are roasted through, remove the tray from the oven and allow them to cool slightly. Transfer your veg to a blender or food processor, add the coconut cream and blend until smooth. Season to taste with sea salt and black pepper and add 1 tbsp Nutritional Yeast Powder.
- Drain your cooked pasta.
- Toss the Napoletana sauce through the cooked pasta.