Ingredients:

• 18-20 Mini Sweet Peppers

• 1 tbsp. Olive oil

• 2 garlic cloves

• 2 tsp All Natural Roasted Garlic Seasoning

• 1/2 cup sun dried tomatoes

• 1 cup nutritional yeast

• 1 cup vegetable broth

• 5-6 medium basil leaves

• 1 lb. spaghetti noodles

• Chopped basil leaves for garnishing

• Red Pepper flakes (optional)

• Parmesan Cheese (optional)

• Salt and Pepper

• Instructions:

1. Preheat oven to 375 degrees.
2. Wash and dry mini peppers. Cut small slit in each pepper to allow steam to escape. 
3. Place on baking sheet. 
4. Drizzle on Olive oil and sprinkle with Weber seasoning. 
5. Roast in oven for 25 minutes, or until peppers start to brown in areas.
6. Remove from oven and allow to cool.
7. Prepare noodles according to box directions. 
8. When peppers are cool, remove stems by pulling from top. 
9. Place peppers in highspeed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth. 
10. Add in vegetable broth and process 4 to 6 seconds. 
11. Season to taste with salt and pepper. Toss noodles in sauce. Plate and garnish with dried basil leaves, parmesan cheese and red paper flakes if desired. Enjoy!