Roasted Red Pepper Spinach Cream Sauce

This vegan creamy sauce has the rich flavor of roasted red peppers and the fresh taste of spinach. It can be used as a topping for pasta, vegetables, or grains and tastes great all of them.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 2 cups fresh spinach leaves
• 1 cup unsweetened almond milk
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place whole red bell peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the skins are charred and blistered

Remove peppers from the oven and place them in a bowl

Cover the bowl with plastic wrap and let them steam for 10 minutes

After steaming, peel off the skins, remove seeds and stems, then roughly chop the peppers

In a blender, combine the roasted red peppers, spinach, almond milk, garlic, nutritional yeast, olive oil, salt, and pepper

Blend until smooth and creamy

Transfer the mixture to a saucepan and heat over medium-low heat, stirring occasionally, until heated through

Serve the sauce over pasta, roasted vegetables, or your favorite dish

Enjoy!