a high protein, high comfort food sure to please even the pickiest palate

Ingredients

Sauce

• 1 tbsp oil (I use peanut)
• 16 oz sweet peppers or 3 bell peppers, cut in large chunks
• 1 cup vegan half & half (recipe below or use store bought)
• 1 8 oz can tomato sauce
• 1/2 cup water
• 1 cube Edward & Sons Not-Chick’n Bouillon

Pasta

• 8 oz pasta (I used Banza)
• 1 tbsp olive oil
• 1 onion, chopped fine
• 1 12.95 oz package Field Roast Italian Garlic & Fennel Sausage, chopped fine (can also sub beef crumbles, but double basil and oregano)
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 tsp steak seasoning
• 1 tsp basil
• 1/2 tsp oregano
• Salt to taste

Vegan Half & Half

• 3/4 cup water
• 1/4 cup cashews
• 1 tbsp vegan butter
• 1/2 tsp sugar
• 1 pinch salt

Directions

Sauce

1. In a large skillet, saute peppers in oil over medium heat until starting to darken, about 10 minutes. Alternatively, bake peppers in the oven at 400° until starting to darken, about 15-30 minutes.
2. In a blender, pulse cooked peppers and remaining sauce ingredients until desired consistency. I left a few small chunks of pepper.
3. Set aside.

Pasta

1. Cook pasta to al dente and set aside. Reserve a half cup of the water for later.
2. In a large skillet, saute the chopped onion and sausage in oil over medium heat until both are beginning to brown, about 10 minutes.
3. Add garlic and other seasonings and saute until garlic is aromatic, about 30 seconds.
4. Add flour to the pan and stir until just combined. You may need to add a little more oil.
5. Add blended sauce to pan. Heat until thickened.
6. Add cooked pasta and stir to mix.
7. Add pasta water as needed to reach desired consistency.
8. Enjoy!

Optional: Vegan Half & Half

• Add all ingredients to Vitamix and blend on soup mode, or until steam rises off the top. Refrigerate any leftovers.
• If you don’t have a Vitamix, you can pre boil the cashews in water for ten minutes and blend in a standard blender.

_{Recipe adapted from Damn Delicious.}