Pepper, Harissa and Tomato Pasta Sauce

Storage Notes: Refrigerate leftover sauce for up to 3 days; freeze for up to 1 month.

Ingredients

1 pound pasta

Fine salt

2 large red, orange or yellow bell peppers (14 ounces total), cored, seeded and coarsely chopped

6 ounces oil-packed sun-dried tomatoes

2 large cloves garlic, coarsely chopped

2 tablespoons rose harissa

Freshly ground black pepper

Grated vegan parmesan cheese (optional)

Instructions

1. Fill a large pot with water, place over high heat and bring to a boil. Season lightly with salt, add the pasta and cook according to the package instructions, stirring occasionally, until al dente.
2. While the pasta is cooking, place the bell peppers, sun-dried tomatoes, garlic and harissa in a blender and process until smooth. Taste, and season with salt and pepper, as needed.
3. Once the pasta is cooked, drain and add it to a large bowl. Pour the sauce over it and, using tongs or two big forks, toss to coat. Serve family-style, with vegan parmesan cheese, if desired.

Nutrition Information

Per serving (1 1/3 cups pasta, 1/3 cup sauce), based on 6

Calories: 364; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 168 mg; Carbohydrates: 67 g; Dietary Fiber: 5 g; Sugar: 5 g; Protein: 12 g