This is a very quick and satisfying lunch or dinner. Sunflower seeds add creaminess, chipotle pepper sauce and nutritional yeast add a lot of flavour. You can serve it both hot and cold. Made with less water, this can also be used as a delicious spread for sandwiches (similar to these spreads).
Penne with Creamy and Hot Pasta Sauce (makes four small servings)
35 g (4 T) sunflower seeds
3 T water
1 red bell pepper, roasted*
1 yellow bell pepper, roasted*
1/2 t salt (or more to taste)
10 g (2 T) nutritional yeast
1 t chipotle pepper sauce (e. g. Tabasco brand)
1/2 t grated garlic
1 t oregano
1 t Hungarian paprika
pepper to taste
225 g (8 oz.) whole wheat pasta such as penne
*preheat oven to 200°C /400°F, cut pepper into halves, place on a baking sheet lined with parchment paper, roast until skin turns black, transfer to a bowl and cover with a plate until cool. Peel off skin.
Place sunflower seeds in a small bowl. Cover with water and soak for one hour. Transfer seeds and water to your food processor or handheld blender and pulse until creamy. Add roasted peppers and pulse again until creamy. Add remaining ingredients. Pulse until well blended. Set aside.
Cook pasta acording to package directions and drain. Mix with pasta sauce and serve immediately or let cool and serve cold with some green salad on the side.
Store any leftovers in an airtight container in the refrigerator.