Soulfully Vegan

Red Pepper Pasta

Ingredients:
500 g pasta
1 X 349 g package silken tofu
2 red peppers
4 tb vegan cream cheese
4 tb nutritional yeast
1 tb agave
1 tsp sweet paprika + more for serving
1 stock cube, crumbled
2 tb grated vegan parmesan + more for serving
Salt and pepper to taste


Instructions:
1. Cut the red peppers in half, lengthwise, remove the seeds and white veins, place on a parchment-lined baking tray, cut side down, lightly drizzle with olive oil, and bake in a preheated oven at 200°C until the skin is blistery and charred. Remove from the oven and tightly cover with foil for 15 minutes. Then remove the skin.
2. Add all ingredients, except the pasta, to a high-speed blender, and process until smooth and creamy. Set aside.
3. Cook the pasta according to package instructions, drain, and transfer back to the pot.
4. Top the pasta with the cream mixture and stir until well-coated and piping hot.
5. Serve immediately with extra parmesan and a sprinkle of sweet paprika.


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