Roasted Red Pepper & Tahini Tagliatelle

• 12 ounces tagliatelle (or pasta of choice)
• 2 red peppers (roasted)
• ¹⁄₂ cup tahini
• 5 sun-dried tomatoes (or 2 tsp tomato paste)
• 1 tablespoon english mustard
• 2 teaspoons white miso
• 1 teaspoon salt
• 2 teaspoons nutritional yeast
• 3 bay leaf
• 1 cup coconut milk (or unsweetened almond milk, for lower fat option)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• ¹⁄₂ teaspoon asafetida
• 2 tablespoons parsley (finely chopped)
• ¹⁄₂ cup zucchini (finely diced zucchini or green beans - optional)

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1. Heat oven to 450F. Coat peppers in oil and pierce them with a knife
2. Roast red peppers on a baking sheet until charred (about 25-30 minutes).
3. Once ready, remove from oven and wait till it cools down enough to remove (peel away) charred skin, seeds and stems
4. Add the peppers and all the remaining ingredients except the bay leaves to a high speed blender and blend till silky smooth
5. If you are using any veggies now is the time to sauté them in a pan then add in the sauce and cook for 10 minutes. If not, pour the sauce into a pan and cook on low heat with the bay leaves for about 10 minutes
6. Meanwhile, cook your pasta
7. Drain your pasta, toss in oil and mix in your sauce.
8. Garnish with chopped fresh parsley to garnish.
9. ♡ Sprinkle some lurve, say a little prayer & serve with gratitude

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