This is a great meal to whip up whilst doing other odd jobs around the house as it really requires v

This is a great meal to whip up whilst doing other odd jobs around the house as it really requires very little prep. Perfect for a lunch or dinner dish and makes enough for leftovers, which is always a winner in my books. VEGAN roasted bell pepper and garlic pasta serves 2ingredients:1 ½ bell peppers (preferably red or yellow to get that nice colour)2 peeled garlic cloves tbsp olive oiltsp paprika salt and pepper 150g penne 100ml soy single cream (unsweetened soy milk will work, and still creates a creamy sauce)3 tbsp nutritional yeast 2 handfuls spinach 1. Preheat your oven to 200*. Roughly chop your bell peppers, massage your oil, paprika and salt and pepper into the peppers on a baking tray. Bake for 30 minutes. 2. Cook your pasta in salted water according to the packet instructions. Drain.3. In a blender add your soy cream and nutritional yeast and a pinch of salt and pepper. Once your peppers are cooked add these to the blender along with the garlic and oil left behind on your baking tray. Blend.4. In a large saucepan combine your spinach, pasta and sauce. Mix thoroughly over a medium-low heat until the spinach has wilted. Serve with a  -- source link

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