Bethany's Vegan Kitchen

This pasta sauce is packed with flavour, but is very simple to make. It combines roasted beef tomato, roasted red pepper and roasted garlic, along with silken tofu and herbs. It’s seasoned simply with nutritional yeast, Italian style seasoning, salt and pepper

You’ll need;

1. One beef tomato, halved
2. Two red peppers, deseeded and quartered
3. Four cloves of garlic, left whole with their skin intact
4. 130g silken tofu
5. Two tablespoons of nutritional yeast
6. Half a teaspoon of Italian style seasoning
7. Salt and black pepper to taste

Method;

• Start by preparing the vegetables and preheat the oven to 200°C/180°C fan assisted
• Place the vegetables on a lined baking tray and roast for 25-30 minutes, or until the peppers have blackened and the tomatoes are soft
• Give the vegetables ten minutes to cook, then peel off and discard the skins
• Pop the tomato, peppers, garlic, tofu and nutritional yeast into a blender and blend until completely smooth
• Finally stir through the herbs, and season to taste with salt and black pepper

Serve through cooked pasta and serve with crusty bread to scoop up any leftover sauce with. I served this with rigatoni, as the sauce coats the pasta really well. But you can serve it with any pasta shape you like. Try serving it stirred through spaghetti and topped with meatballs, or stirred through penne served with sausages