Ingredients
- 1 x sweet red pepper
- 2 clove garlic
- 1 tbsp olive oil
- 90 g pasta gigli
- 1 x celery sticks
- ¼ x red onion
- 1 dl oat milk
- ¼ x lemon
- 2 tbsp nutritional yeast
- 70 g cherry tomatoes
- ½ tsp sriracha
Method
- Divide the peppers in half and clean out the seeds. Place them with the peel up in a refractory dish. Add garlic clove and cover with olive oil. Bake in the oven at 220 degrees for 20 min.
- Prepare pasta according to the recipe on the package.
- Once the peppers are baked, remove the peel easily by gently pulling the peel from one end. Add the pepper, garlic together with the oil to a blender or food processor.
- Add celery sticks, red onion, oat milk, lemon juice, nutritional yeast and sriracha to the blender. Mix until smooth.
- Mix pasta and sauce together and season with salt and pepper. Top with diced fresh tomatoes. Serve immediately.
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