Nutritional Yeast Napoletana

Healthy Pasta
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).
To serve
  • 1 handful of Rocket Leaves or Fresh Basil
  1. Preheat the oven to 180°C.
  2. 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.
  3. Bake in the preheated oven for 25 – 30 minutes.
  4. 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.
  5. 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.
  6. Drain your cooked pasta.
  7. Toss the Napoletana sauce through the cooked pasta.
Divide between serving plates. Garnish with nutritional yeast flakes and basil or rocket leaves. Enjoy!