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.
2
Prepare pasta according to the recipe on the package.
3
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.
4
Add celery sticks, red onion, oat milk, lemon juice, nutritional yeast and sriracha to the blender. Mix until smooth.
5
Mix pasta and sauce together and season with salt and pepper. Top with diced fresh tomatoes. Serve immediately.
