1 pound pasta
1 onion
2 jars roasted red peppers, drained
1 8-ounce can tomato sauce
1/2 cup plant milk
1/4 cup nutritional yeast
1 tablespoon garlic
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup parsley and/or basil, minced (optional)
Boil pasta until almost al dente. Meanwhile, water-sauté onion. Add remaining ingredients except parsley to blender. Add cooked onion to blender. Blend well.
Add sauce to pot with drained pasta and gently simmer for a few minutes, until things come together. Add minced herbs.
Serves 6–8
Total time: 30 minutes
