Loved this roasted veggie pasta ~ super easy to make and can be topped with a protein (tofu, chicken) to make it more nutrient dense and increase satiety.

RECIPE:
1. Put 2 red peppers, 1 red onion (quartered), and 1/3 cup tomatoes in a dish. Drizzle with oil and bake at 425F for 30min.

2. While veggies are roasting, cook pasta (I used @traderjoes gf pasta). Reserve 1/2 cup pasta water.

3. Peel skin off red peppers and remove seeds once roasted.

4. Add roasted ingredients into a blender or food processor with 1/2 cup pasta water and blend (use less water if you want a creamier sauce) (optional: add 1/4 cup coconut cream or plant-based milk).

5. Combine pasta and sauce, then top with basil and serve.