Vegan Pasta With Roasted Red Pepper Sauce

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Vegan Pasta With Roasted Red Pepper Sauce

1 (12 ounce) jar roasted red pepper, drained
3/4 cup unsweetened soy milk
1 tablespoon olive oil
3/4 teaspoon salt
4 cloves garlic, roughly chopped

  1. Bring a large pot of salted water to a boil over medium heat.
  2. Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a blender and puree until creamy. Season to taste as needed with salt/pepper and add to a large skillet. Simmer over medium heat while you make the pasta.
  3. Place the pasta in the water and cook until under al-dente, about 1-2 minutes before the recommended time on the package. The pasta should be still pretty toothy, but not hard.
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