Roasted Red Pepper One-Pot Pasta
Makes 1 large serving, Cooking time: 7-10 minutes (depends on pasta)
2 large shallots, finely chopped
big handful of fresh basil
1/2 onion, chopped
1 red pepper
1/2 red chili, chopped
1 garlic clove, chopped
handful fresh spinach (add shortly before pasta is done)
2 heaping tbsp nutritional yeast
a couple cherry tomatoes
1/2 can chopped tomatoes
fresh basil (save some for topping ;))
about 1 cup – 1,5 cups water (+1/2 tsp veggie stock)
1/2 cup plant milk (almond, oat, etc.)
spices: 1 tsp paprika
pasta of choice (I used brown rice)
optional: toasted pine nuts for topping (recommended because OH SO GOOD)
1. Preheat oven to 200 degrees, then roast red pepper for 10-15 min.
2. Chuck EVERYTHING (except spinach) into a large pot.
3. Bring to a boil, then turn down to a simmer until pasta is cooked properly. Don’t forget to stir from time to time to keep pasta from sticking to the bottom.
4. Add spinach last.
(The water should have cooked down to a creamy consistency. Make sure to not use too much water, you can always add more in the end, if you need. But this is crucial! Maximum 2 cups per serving.)