Step 1

Preheat your oven to 220ºC.

Step 2

Wash your peppers, then remove the stems and chop them roughly.

Step 3

Transfer the chopped peppers to a baking tray, brush them with Extra Virgin Olive Oil & sprinkle a pinch of salt across – then put them in the oven on a medium level and roast the peppers until the skin begins to crack.

Step 4

Add the roasted peppers to a high-speed blender together with the tomato puree, stock and nutritional yeast and blend until you receive a smooth paste.

Step 5

Pour the sauce into a saucepan and heat on the stove, season with salt & pepper to taste & serve alongside your favorite pasta. I personally love to add rocket salad on the side also.