Recommendation to Producing Perfect Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF

Wishing to dine Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF a best restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear instructions on cooking a Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF like a famous chef made.

We hope you got benefit from reading it, now let's go back to vickys creamy red pepper pasta sauce, gf df ef sf nf recipe. You can cook vickys creamy red pepper pasta sauce, gf df ef sf nf using 12 ingredients and 11 steps. Here is how you do that.

To cook an unforgettable Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF, here are the components needed:

1. Provide of red bell peppers.
2. Use of olive oil.
3. Take of small onion, chopped.
4. Prepare of garlic, chopped.
5. Provide of light coconut milk.
6. Use of nutritional yeast flakes.
7. Get of arrowroot powder / cornstarch / cornflour.
8. Prepare of salt as required.
9. Get of black pepper as required.
10. Get of chilli flakes (optional).
11. Get of gluten-free spagetti (dried is usually egg-free too).
12. You need of Freshly chopped basil to garnish.

After readying the components, now you are ready to cook your 5-star Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF by following the procedures on this section:

1. You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough.
2. To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened.
3. Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag.
4. In the oven, roast them uncovered at gas 8 / 220C / 450F for 45 minutes, turning twice during cooking until blackened, then cover in foil and let steam for 10 minutes and remove the skin.
5. While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes.
6. Add the onion and garlic to a blender with the roasted peppers, coconut milk, nutritional yeast and cornflour.
7. Puree smooth and generously season to taste.
8. Put the sauce back in the frying pan and simmer to thicken.
9. Meanwhile, cook the pasta as per the packet directions.
10. Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to.
11. Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!.

Recipe : Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF

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