pasta con crema di peperoni

This is a super-quick recipe for those lazy days (or for pepper lovers).

pasta ai peperoni



ingredients (two servings):

• pasta (I used penne, about 200 g);
• 1 yellow or red pepper cut in pieces;
  
• half white onion thinly sliced;
• a coupla tbsp nutritional yeast;
• olive oil;
• salt.
  

On a medium heat put oil in a saucepan and add the onion. Let sauté the onions and in the meanwhile blend your pepper with some water (not too much or it will take ages to be ready) and add this puree to the sauteed onions. Let the pepper puree simmer and thicken (it should be as thick as many other pasta sauces).

Bring some salty water to a boil using a large saucepan and cook pasta as usual but drain it when it's 3/4 cooked; pour it into the saucepan where the sauce is still cooking: end pasta's cooking time. Before serving, add some nutritional yeast and salt (if needed). Of course if you have any veg*cream leftovers you may add it to make the sauce creamier.


October is the vegan month of food! Get ready...few days left!!!

edit:

Tried another one from VCTOTW, mainly because I had expensive limes at home:


Coconut and lime cupcakes

They taste pretty good even for a non-coconut lover like me. I used coconut milk leftover to make vegan dulce de leche: about 200g coconut milk, 70g brown sugar, pinch baking soda and slow cooking.