Silky Roasted Bell Pepper Pasta with Zucchini and Basil Ribbons

Recipe 58 Book 1

:warning: Warning :warning: inappropriate language ahead

INGREDIENTS:

12 oz soft silken tofu

2 roasted bell peppers, chopped

3 to 4 cloves garlic, minced

1½ tbls red wine vinegar

2 tbls olive oil

¼ cup nutritional yeast

¾ tsp salt

1 tsp red pepper flakes

1 lb long ribbon pasta (spaghetti, linguine, or fettuccine)

4 medium zucchini, cut into ribbons

1 cup basil, cut into long thin strips

DIRECTIONS:

PERSONAL THOUGHTS:

If, like me, your knife skills are "rusty" just purchase a bag of zucchini noodles, instead of trying to cut your own ribbons. The sauce for this pasta is Thick! It's also a little lack luster. Maybe mine were small, but I wanted more roasted pepper flavor. If I were to remake this, I would double the bell peppers and spices, and omit the nutritional yeast.

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