Bell Pepper Spicy Pasta Sauce

Still dreaming about last nights pasta, so good and so easy!

We had it with lentils and roasted cherry tomatoes and mushrooms 🍄 on a bed of spinach 🌱 

I'm no  huge pasta person (please still like me!) but this one is sooooo good. Matt was the chef of this, and I have no say on it  and most of the time I think he should be the blogger. 

It makes 2-4 servings and it's perfect for meal prepping. 




  • 2 roasted bell peppers
  • 1 roasted onion
  • 3 roasted garlic gloves 
  • 2 tbsp nutritional yeast
  • 1 c almond milk
  • 2 tbsp flour (any - we used buckwheat)
  • 2 chilis (optional) 


  1. Roast the bell peppers, garlic gloves and onion at 350F for 15-20 mins. 
  2. Blend all ingredients
  3. let sit for 6-10 mins to thicken (even less) and mix with the pasta.
  4. Done


  1. You don't have to roast the veggies, the sauce still taste pretty amazing if they are raw. 
  2. Color of the sauce will change depending on the bell pepper color, we used 1 yellow and 1 orange. 
  3. You can add some chili flakes instead of chilis, but if you don't it taste pretty damn good too.