5 Red Bell Peppers
1/2 Red Onion
1 Small Head of Garlic or 5-6 Cloves
1 1/2 Cup Dairy Free Milk (I used Homemade Cashew)
1 Tbsp Corn Starch
1/2 tsp Salt
1/4 tsp Pepper
OPT: Serve with 400 grams or 14-16 oz Spaghetti
- Preheat the oven to 500 degrees F or set to broil.
- Wash the bell peppers, slice in half, remove the stem, seeds and ribs. Place the sliced side down on a lightly greased pan or line with parchment paper. Place the onion on the pan, sliced side down. Take the head of garlic, chop a little of the top off and squeeze lemon juice inside, cover with foil and place the the pan. Bake for 30 minutes or until the peppers have bubbling skin.
- If serving over pasta, prepare the pasta as according the package instructions while the peppers are roasting.
- Remove the peppers from the oven, cover with a clean kitchen towel for 3-5 minutes, remove the skin once cool enough to handle. Place peppers in a blender, pop the roasted garlic out of the peel and place in the blender, add the roasted onion, dairy free milk, corn starch, salt and pepper. Blend until completely smooth, serve over pasta. If needed, reheat and serve hot with pasta or as desired. Tip: Serve with a salad and bread for a delightful meal with vegan Parmesan cheese on top!