11 INGREDIENTS | 40 MIN | 2 SERVINGS
2 red peppers
1 small white onion
3 garlic cloves
2 tbsp nutritional yeast
1 tbsp tomato purée
1 tbsp Unflavoured Vegan Protein
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
1 tbsp olive oil
Pasta of choice
METHOD1. Chop the red peppers and roast with onion and garlic on a baking tray with a drizzle of olive oil for 30 min at 220C.
2. Cook pasta for required time in salted water, saving 1/2 cup of pasta water.
3. In a blender, add the roasted vegetable mix, nutritional yeast, protein powder, tomato purée, lemon juice, pasta water, salt and black pepper. Blend until smooth.
4. Heat the sauce in a pan, add in the cooked pasta and incorporate together. Serve and enjoy!