Prep time 15 min
Cook time: 20 min
12 ounces Penne pasta
1 large red bell pepper
4 garlic cloves
½ packet of tofu (silken is best)
½ small white onion
¼ cup nutritional yeast
½ cup vegetable stock
1 cup Cremini mushrooms
1 tbsp Italian seasoning
1 tbsp red pepper flakes (optional)
Salt and pepper to taste
You will need: large pot, drainer, medium skillet, blender
Turn skillet to medium high. Once hot enough place red pepper on skillet. Roast for 7 minutes on each side until soft and black spots appear from the roasting.
Fill pot halfway with water and boil. Put pasta in once water is boiling and then turn down to a simmer. Cook for 11-12 minutes on simmer until it is cooked al dente.
Slice mushrooms and set aside. Add your roasted red pepper, tofu, garlic, onion, nutritional yeast, vegetable stock and seasonings to the blender. Blend until smooth.
Drain pasta. Sauté mushrooms in pot for about 5 minutes. Add freshly blended sauce to pot. Let simmer for a few minutes and then add your pasta. Taste and add additional seasonings as needed.