Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise!

Makes 2-3/4 cups sauce

2 c. sweet red roasted peppers, plus 1/2 c. liquid from the peppers

1/4 c. margarine

3 T. juice from jar of Kalamata (Greek) olives

2 T. nutritional yeast

2 T. cornstarch mixed with 1/4 c. water in cup till dissolved

1/4 t. dried oregano

1/4 t. red cayenne pepper

1/2 t. salt, then to taste

1 t. sugar

1/2 c. Coffee Rich Non-Dairy Creamer, full strength (found in the frozen food section of most large grocery stores and most Jewish markets)

1/3 c. diced roasted peppers

12 oz. pkg. dried angel hair pasta, or use a gluten-free pasta

chopped, pitted Kalamata olive for topper

Place roasted peppers and 1/2 cup liquid from peppers in blender container and blend till creamy.

In saucepan, over medium heat, melt margarine, then add roasted pepper puree. Stir well.

Add 3 T. juice from olive  jar and nutritional yeast. Stir well till yeast dissolves.

Add cornstarch water, then stir continuously till thickened. It won’t get real thick, just a little. Keep stirring for about 3 minutes, then reduce heat to low.

Add oregano, red cayenne pepper, salt and sugar. Stir.

Now add the creamer. Stir again to incorporate. Keep cooking on low heat for 15 minutes, stirring often.

Remove from heat. At this point I prefer to let the sauce cool, refrigerate overnight, then reheat the next day to mature the flavors.

When ready to serve: Cook pasta according to package instructions. Drain, run under cool water quickly. Place in bowl, drizzle a little oil over the pasta and toss lightly.

Meanwhile, reheat the sauce, add a little more creamer or roasted pepper liquid if you want it thinner, then add the diced roasted peppers. Salt to taste.

Lift pasta onto individual serving plates. Ladle sauce over the pasta, then top with a little chopped Kalamata olive. Serve immediately.

Notes:  Nutritional yeast can be found in any grocery store that sells food in bulk, and in some large supermarket chains. According to Wikipedia it’s a complete protein. It really does impart a component of what we identify as a cheese flavor. When combined with the roasted peppers and Kalamata olive – surprise!

Kalamata (Greek) olives achieve a meat flavor in any recipe using them. I use them a lot, firstly because I like the taste, but secondly, they add the richness to an animal-free recipe associated with animal fats.

I’d go to any restaurant that served this sauce and be a happy camper.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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