Creamy Roast Paprika Pasta

I think this is my new favourite pasta sauce! It is so creamy and delicious, you won't believe it's vegan. The recipe is straightforward and easy to make. You can choose your favourite toppings to include, or it is tasty enough to eat with nothing at all. 

Preparation time: 30 minutes

Ingredients (serves 3 - 4 people):

• 2-3 red paprikas (you can also use regular red peppers/capsicum)
• 2-3 tablespoon wholemeal flour, or corn flour
• Plant based milk (I use oatly!)
• Plant based margarine/butter  
• 2-3 tablespoon Nutritional yeast
• 1 clove garlic
• ½ white onion
• Enough tagliatelle (or pasta of your choice) for 3-4 people

Instructions:

1. Place the paprikas in the oven at 220 degrees. There is no need for oil.
2. Cook the pasta.
3. While the paprikas and pasta are cooking, start making your white sauce.
4. Chop the onion and garlic.
5. Add 2 heaped tablespoons of butter to a small pot on a low heat.
6. Once it’s melted, add the onion and garlic and simmer for 5 minutes
7. Add the flour and stir. It should turn into a doughy-like texture.
8. Slowly add the milk a little bit at a time and stir until the dough becomes a sauce. You will need approximately ½ cup of milk. It’s important to keep stirring the sauce! Add the nutritional yeast.
9. Once your paprikas are blackened, remove them from the oven and remove the skin and seeds. The skin should come off very easily.
10. Add the paprika to the white sauce. Use a blender to blend the sauce until smooth.
11. Add the sauce to the drained pasta and stir.
12. Serve the pasta with toppings of your choice. I used fried asparagus, mushrooms and seitan chorizo. Enjoy!