Pasta with Red Sauces & Almonds

Prep Time:25 mins | Cooking Time: 30 mins | Cleaning Time: 20 mins

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Important Notes

Vegan - Yes

Contains Nuts - Yes - Almonds

Contains Peanuts - No

Contains Wheat - Yes

Contains Meat - No

Contains Dairy - No

Contains Soy - No

Contains Shelfish - No

Contains Fish - No

Contains Egg - No

Ingredients

2 large dice Red Bell Pepper

2 large dice Roma Tomatoes

2 mice cloves Garlic Cloves

1 dice White Onions

1 Cup Almonds (Soak for 30 mins)

1 tbs Tomatoe Paste

1 tbs Dash Seasoning

Salt and Pepper to taste

Instructions

1. Preheat the oven to 350°F.

2. Cut the red bell pepper, tomatoes, and onion into chunks and place them on a baking sheet.

3. Drizzle olive oil over the cut vegetables (Remember to remove the
   seeds and core of the bell pepper). Bake them in the oven for 15 minutes

4. While the vegetables are baking, soak the whole almonds in cold
   water for 30 minutes to 1-2 hours.

5. Cook the pasta according to the package instructions.

6. Drain the soaked almonds before adding them to the blender along with the roasted vegetables. Blend the mixture until smooth.

7. Blend the mixture until smooth.

8. In a heated pan, add olive oil. Sauté chopped garlic and one-quarter of the onion until fragrant.

9. Pour the blended vegetable sauce into the pan and sauté for 3-5 minutes. Season with salt, pepper, and dash seasoning to taste.

10. Add the cooked pasta to the sauce, toss until well coated, and serve.