Creamy Red Pepper Pasta with Fresh Parsley

If using homemade roasted red peppers, preheat oven to 500°F, roast bell peppers on a baking sheet for 25-30 minutes until charred, then cover in foil, set aside for 10 minutes, and peel off the charred skin, seeds, and stems.

Cook gluten-free spaghetti noodles according to package instructions, drain, toss with 1 tablespoon of olive oil, and set aside.

In a large skillet over medium heat, sauté finely chopped shallots and garlic in the remaining 2 tablespoons of olive oil until golden brown and soft, about 4-5 minutes.

Season sautéed shallots and garlic with sea salt and ground black pepper, then remove from heat.

Combine roasted red peppers, sautéed shallots and garlic, almond milk, red pepper flakes (if using), nutritional yeast, and cornstarch in a blender.

Blend until creamy and smooth, then taste and adjust seasoning as needed.

Pour the sauce back into the skillet and bring it to a simmer over medium heat, then reduce heat to low and simmer until slightly thickened.

Add cooked spaghetti noodles to the skillet with the sauce and toss to coat.

Serve the pasta with generous amounts of vegan parmesan cheese and freshly chopped parsley.