30 Minute High Protein Pasta!

Consider this the only vegan pasta sauce you need!
It’s the perfect dairy-free alternative to classic pasta sauce! Plus, just 30 minutes required! This recipe is full of flavor, and perfect as a school lunch since it's nut-free. A perfect weeknight meal that's amazing the next day and so much better than takeout! Let's make it.

▢ 16 ounces pasta of choice
▢ 2 large red bell peppers
▢ 1 large red onion
▢ 4 large cloves garlic
▢ 2 tbsp Omega Nutrition Avocado Oil
▢ 2 tbsp Omega Nutrition Pumpkin Seed Butter
▢ 3/4-1 cup plain oat milk
▢ 1 tbsp tomato paste or two medium fresh tomatoes
▢ 1 tsp salt or to taste
▢ ¼ tsp red pepper flakes
▢ ¼ cup fresh parsley
▢ Black pepper to taste
Preheat the oven to 350 degrees Fahrenheit. Peel the garlic, and chop the onions, tomatoes and bell peppers into large chunks. Roast for 30 minutes.
While the veggies are roasting, cook your pasta of choice.

When the veggies are done, add to a high speed blender with two tbsp Pumpkin Seed Butter and all remaining ingredients and process until completely smooth. 
Stir the sauce into the cooked pasta, and top with fresh basil or parsley if desired!