Roasted Red Pepper Tagliatelle

• servings: SERVES 4
• active time: 35 minutes
• total time: TOTAL TIME: 35

Ingredients

3 medium red bell peppers (see Note)

1 tablespoon plus 3 teaspoons extra-virgin olive oil

½ cup canned full-fat coconut milk

½ cup unsweetened almond milk

⅓ cup tahini

2 tablespoons fresh lemon juice

2 tablespoons nutritional yeast

1 tablespoon Dijon mustard

2 teaspoons yellow miso

2 teaspoons paprika

1 teaspoon sea salt

12 ounces dried tagliatelle pasta

2 bay leaves

¼ teaspoon asafoetida

¼ cup chopped fresh parsley leaves, plus more for serving

Chili oil, for serving (optional)

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Coat each pepper with 1 teaspoon of the oil. Set the whole peppers on the prepared baking sheet and roast until each side is charred, 5 to 7 minutes per side, about 20 minutes total. Set aside until the peppers are cool enough to handle. Once cooled, slip off the charred skins and remove the seeds.

In a high-powered blender, combine the roasted red peppers, coconut milk, almond milk, tahini, lemon juice, nutritional yeast, mustard, miso, paprika, and salt and blend until completely smooth.

Cook the pasta according to the package directions.

While the pasta cooks, in a large nonstick pan, heat the remaining 1 tablespoon oil over medium heat. Add the bay leaves and asafoetida and cook, stirring, until the bay leaves are fragrant, about 30 seconds. Add the blended pepper sauce and stir to combine Reduce the heat to low and simmer until the sauce is warmed through and the flavors have combined, about 5 minutes. Fold in the chopped parsley.

Drain the pasta and add it directly to the sauce, tossing the pasta to coat it evenly. Remove the pan from the heat and top with more chopped parsley and a drizzle of chili oil, if desired. Serve immediately.

Store leftovers in a sealed container in the refrigerator for up to 3 days.