So I was a dork when making this and opted to go with a red color scheme.  Might as well, right?  Well, except for the basil.  But I definitely enjoyed eating this super healthy, almost raw vegan creamy roasted red pepper sauce.  And I do love roasted red peppers.  But it feels amazing to know you’re eating something that you’ve made from scratch with organic, wholesome ingredients.

Makes 3-4 servings.

Ingredients:

• 1 box brown rice pasta
• 2 red bell peppers, roasted (here’s how to roast peppers)
• 1/2 cup sundried tomatoes
• 3 cloves garlic
• 1/2 cup pine nuts
• 3/4 cup water
• 3/4 teaspoon salt
• 3 tbsp fresh squeezed lemon juice
• 1/4 cup nutritional yeast
• 2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp dried rosemary
• 1/2 red onion, chopped
• 1 tomato, chopped
• 1/4-1/2 cup fresh basil, chopped

1. Soak sundried tomatoes and roast the bell peppers.
2. Boil pasta according to instructions.
3. Use your food processor or blender to mince the garlic and grind the pine nuts.
4. Add water, salt, lemon juice, yest, chili powder, and roasted peppers and blend.
5. Drain pasta, return to pot and stir in remainder of ingredients, with the basil last.