* 2 servings pasta (4 fettuccine pasta bunches) * 1/4 cup sundried tomatoes * 1 tbsp sundried tomatoes * 1 tbsp tomato paste * 1 red bell pepper * 1/4 cup walnuts * 1 tsp chili flakes * nutritional yeast * hing * lemon juice * salt * black pepper * pasta water * olive oil
**Vegetables**
* 1 cup mini king oyster mushrooms * 1.5 cups spinach
###Instructions
1. Prepare your desired pasta according to package instructions. 1. Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan. 1. Roast them for a few minutes until they are cooked. 1. Add the pasta sauce ingredients to a blender – roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth. 1. In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked – about 5 minutes. 1. Add the sauce back onto the pan, sun dried tomatoes and pasta water. 1. Finally, mix in some spinach until fully cooked. 1. Remove the skillet from heat and serve.
2 Comments
###Ingredients
* 2 servings pasta (4 fettuccine pasta bunches)
* 1/4 cup sundried tomatoes
* 1 tbsp sundried tomatoes
* 1 tbsp tomato paste
* 1 red bell pepper
* 1/4 cup walnuts
* 1 tsp chili flakes
* nutritional yeast
* hing
* lemon juice
* salt
* black pepper
* pasta water
* olive oil
**Vegetables**
* 1 cup mini king oyster mushrooms
* 1.5 cups spinach
###Instructions
1. Prepare your desired pasta according to package instructions.
1. Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan.
1. Roast them for a few minutes until they are cooked.
1. Add the pasta sauce ingredients to a blender – roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth.
1. In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked – about 5 minutes.
1. Add the sauce back onto the pan, sun dried tomatoes and pasta water.
1. Finally, mix in some spinach until fully cooked.
1. Remove the skillet from heat and serve.
[Source](https://browngirlveganeats.com/red-pepper-sundried-tomato-fettuccine/)
This looks great! I presume the nutritional yeast is in place of Parmesan to make it vegan, right?