2 years ago
asparagus
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Roasted Red Pepper and Spinach Cream Sauce
1 pound of pasta of your choice 1 tbsp EVOO, extra virgin olive oil 1/2 sweet onion, chopped 2 cloves of garlic, minced 1 cup frozen chopped spinach 1 (120z) jar of roasted red bell peppers, or 2 fresh roasted red peppers, roughly chopped 1 1/2 cups of non-dairy milk 2 tbsp nutritional yeast 1 1/2 tbsp cornstarch few shakes of red pepper flakes Salt and pepper to taste Get the directions from The Local Vegan
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