[vegan] Roasted Red Pepper Cream Sauce (including recipe + photos)

Well, having no heat has been a good excuse to huddle in bed and eat take-out for a few days.  Not much cooking has been done, in fact not much of anything has been done lately inside that can't be done in a winter coat.   That is about to change today, so hold on to your hats.... up next, the long awaited Shepard's Pie experiment.

But last week, I was making some kick-ass dinners, including this vegan roasted red pepper cheese cream sauce on whole wheat pasta.   Gudrun took some pictures of the process and the final product.    It was absolutely delicious, and featured nutritional yeast (instead of the soy parmesan) for a little fantastic beery-cheesy taste and a rich source of B-vitamins and iron.  We roasted the red peppers ourselves (well, Gudrun did that for me) in the wood stove.... but only because we couldn't find canned roasted red peppers at the store.  It came out SOOOO good.

The recipe can be found here which is where I get the inspiration for a ton of recipes, although I generally change them up a bit to fit my own tastes (usually adding more spices than listed in those recipes) and for what is available in Belgium.

To this one, specifically, I added fresh garlic, time, basil, and oregano.  I highly recommend giving this recipe a try!!!  If you do, let me know how you adapted it, and how it turned out.