Miso Tahini Fettucine in Roasted Red Pepper Sauce
9 balls of fettuccine or pasta of your choice, cook/boil as per the instructions given)
2 tablespoons olive oil
1 bay leaf
2 tablespoons parsley, finely chopped, to garnish
Combine the following in a blender and blend it into a smooth sauce:
2 Red bell peppers + 2 tomatoes (Coat them in oil and pierce them with a knife. Then roast in the oven until charred. Peel the skin before blending)
1/2 cup tahini
2 teaspoon tomato paste
1 tablespoon mustard sauce
2 teaspoon white miso
2 tablespoons nutritional yeast
Salt to taste
1 teaspoon smoked paprika/ chili powder
1/4 teaspoon asafetida
1 cup milk
In a nonstick pan, heat olive oil.
Add bay leaf to it.
Add the sauce and cook it for 8-10 minutes. If the sauce becomes thick then you can add water as per your need.
Add pasta to it. Stir until well combined.
Garnish with the chopped parsley and serve hot.