Vegan spaghetti with roasted peppers

Ingredients for 2 servings:

• 200 g spaghetti, vegan (Kajnok noodles)
• 2 bell peppers, red
• 2 tbsp olive oil
• 2 shallots
• 4 garlic cloves
• 350 ml almond milk (almond drink) or soy milk
• 2 tbsp nutritional yeast
• 1 ½ tbsp cornstarch
• chili flakes
• salt and pepper
• Parsley, flat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

low-calorie, vegan, healthy, delicious

Remove the spaghetti from the package and place it in a sieve, rinse it under running water, drain it, and season it with a dash of olive oil, salt, and pepper. Let it stand. Meanwhile, preheat the oven to 250°C (top/bottom heat) and roast the peppers for about 25-30 minutes, until the skin turns black. Remove the peppers from the oven, cover them with aluminum foil, and let them steam. Then remove the skin, stems, and seeds. While the peppers are roasting, peel and finely chop the shallots and garlic. Brown them in olive oil in a small pan for about 4-5 minutes. Season with salt and pepper and set aside. Place the shallots, garlic, and pepper in a blender and blend with almond or soy milk, chili flakes, nutritional yeast, and cornstarch until you have a creamy, smooth sauce. Season with salt, pepper, and chili flakes. Simmer the pureed sauce in a large pan until the desired consistency is reached. Arrange the spaghetti on plates, add the paprika sauce and garnish with chopped parsley and chili flakes.