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Spicy Vegan Noodles

Yields1 Serving

Spicy Vegan Noodles

 2 Red bell peppers
 3 tbsp Olive oil
 2 Small onions
 4 Garlic cloves (minced)
 Sea salt and black pepper to taste
 1 ¼ cups Unsweetened almond milk
 2 tbsp Nutritional yeast
 1 ½ tbsp Cornflour
 1 pinch Red chili flakes
 12 oz Spaghetti noodles
1

Roast red peppers in the oven for 30 minutes at 260 C. Cover in foil to steam for 10 minutes. Remove the peel, stem, and skins and set aside.

2

Meanwhile, sauté onion and garlic in a skillet over medium heat for 4 minutes until golden—season and stir with salt and pepper.

3

Boil pasta as per instructions and add a hint of olive oil.

4

Blend roasted peppers, sautéed onions and garlic, milk, chili flakes, yeast, and cornflour. Season with the same seasonings as per taste.

5

Blend until creamy and cook in a skillet over medium heat to thicken the sauce. Once it simmers, lower the heat, leaving it on a simmer.

6

Toss noodles with a hint of olive oil, seasonings, and lastly, add the thick sauce. Mix and coat well.

7

Garnish with cheese, chili flakes, and fresh herbs.