Vegan pepper spaghetti

Ingredients for 3 servings:

• 50 g tomatoes, dried in oil
• 2 bell peppers, roasted pickled
• 30 g almonds, ground
• 13 g yeast flakes
• ½ chili pepper(s)
• 1 clove(s) garlic
• 1 tsp salt
• ½ tsp pepper
• 1 dash of olive oil
• 100 ml water
• 400g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Combine the sun-dried tomatoes, a roasted bell pepper, the ground almonds, nutritional yeast, chili, garlic clove, salt, pepper, a dash of olive oil, and the water in a bowl and blend. I use an immersion blender, but any blender will work, too. Chop the second roasted bell pepper and set aside. Cook the spaghetti until al dente. Before draining, take 100 ml (a small ladleful) of the pasta water and mix it into the already blended sauce. Return the pasta to the saucepan and mix well with the chopped bell pepper and the sauce. Serves 2-3 hungry eaters.