Bring a large pot of water to a boil, and then season liberally with salt before adding dry Pasta to the pot. Once you add pasta in, stir and let cook according to package instructions (8-10 minutes).
You want to cook your pasta until it is almost al dente (firm to the bite), as you will be heating it up and cooking it with the sauce for a few minutes after which will finish the pasta cooking process.
Whilst your pasta is cooking, in a saucepan, heat up Olive Oil over low to medium heat and then sautee diced Shallot and minced Garlic. Cook for 5 minutes, or till lightly golden.
Transfer cooked Shallot and Garlic into a blender and add Roasted Red Peppers, Nutritional Yeast, Macadamia Nut Milk, Tomato Passata and Red Chilli Flakes.
Blend on high until almost completely smooth.
Pour sauce back into saucepan and bring to a simmer. Taste and season with Salt and Pepper.
Drain almost cooked Pasta well and add pasta to simmering Red Pepper sauce. Stir, and cook pasta and sauce together for a minute or two or until the pasta has absorbed some of the sauce and thickened it up.
Turn heat off and add 1/4 cup chopped Flat Leaf Parsley to saucepan. Mix well and dish out.
Garnish with more Flat Leaf Parsley and Nutritional Yeast.
Instructions
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