Pasta with creamy vegan paprika sauce

Ingredients for 4 servings:

• 2 medium-sized bell peppers, red
• 2 tsp olive oil
• 2 shallots
• 4 cloves garlic
• 360 ml almond milk (almond drink)
• 2 tsp, heaped yeast flakes
• 2 tsp, heaped cornstarch
• 340 g spaghetti
• salt and pepper
• chili flakes
• Cheese substitute (Parmesan, vegan)
• Basil, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple and ultra delicious

Preheat oven to 260°C (grill setting). Halve and trim the peppers, then place them on a baking sheet lined with parchment paper. Grill them for about 20 minutes, until the skin turns lightly black. Remove the sheet from the oven and carefully cover with aluminum foil. Let them cook, covered, for 10 minutes, then peel the skin and chop the peppers. Cook the pasta according to the package instructions, drain in a colander, and set aside. Finely chop the garlic and shallots. Heat the olive oil in a saucepan and sauté the garlic and shallots until translucent. Remove the pan from the heat. Add the paprika, almond milk, nutritional yeast, and cornstarch. Season with salt, pepper, and chili flakes. Blend with an immersion blender until smooth and creamy. Adjust seasoning if desired. Bring the sauce to a boil and simmer on low heat until the desired consistency is reached. Add the pasta. Serve with vegan Parmesan cheese and chopped basil.