Hearty, aromatic pasta with great roasted flavors and a wonderful spiciness. A dish that is healthy, fills you up and impresses with the extra valuable nutrients from almond paste.
Preheat oven to 175 degrees and line baking sheet with parchment paper.
Spread the pointed peppers, onion and garlic on the tray and season with a little salt, pepper and olive oil.
250 g red pointed peppers, 1 Piece red onion, 4 Piece Garlic cloves, Sea salt and pepper to taste
Bake in the oven for 35 to 45 minutes maximum. The longer the baking time, the more roasted aromas will develop.
In the meantime, cook pasta al dente and set aside.
300 g Linguine
Place oven roasted vegetables, tomatoes in oil, almond paste, harissa paste, yeast flakes, turmeric, salt, pepper and a dash of hot water in a blender (I use my Blend Tec here) and blend until you have a creamy sauce.
50 g Dried tomatoes in oil, 2 tbspn Almond paste white or brown, 2 tbspn Harissa paste or 1 Birds Eye chili, 2 tbspn Yeast flakes, 1 tbspn Turmeric, Sea salt and pepper to taste
Season to taste and mix with the pasta in the pot.
Divide between two plates, garnish with parsley and Parmesan garnish and enjoy!
vegan parmesan, Fresh parsley, Optional: side salad
Lasts up to 5 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.