Pasta with a Creamy Red Bell Pepper Sauce and Wilted Mizuna

This vegan recipe, a delicious creamy red pepper pasta sauce, features mizuna greens from Lettuce Grow, but you can also substitute your favorite greens. This recipe is delicious for lunch, dinner or anytime

This recipe comes to us from Chef Leslie Durso.

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Ingredients:

• 1 lb. pasta
• 3-4 red bell peppers, roasted, peeled and trimmed
• 2 tbsp. olive oil
• 1/2 cup chopped shallots or onions
• 5-8 cloves of garlic, chopped
• Pinch of red chili flakes (optional)
• 1 1/2 tbsp. tapioca flour or cornstarch or flour
• 1/4 cup dry white wine
• 1 cup plain, unsweetened non-dairy milk
• 2 tbsp. nutritional yeast
• 1 tsp. salt
• 3-4 cups mizuna greens or green of your choice

Directions:

1. In a large frying pan, add in olive oil, shallots, garlic, chili flakes and turn on medium heat. When the shallots are soft, mix in the tapioca flour.

2. Stir in the white wine and non-dairy milk.

3. When the sauce is thick, pour the mixture into a blender along with the red peppers, nutritional yeast and salt. Blend until smooth.

4. Place the pasta, sauce, and mizuna in the large frying pan and heat until the greens have wilted. Serve immediately.