Roasted peppers pasta sauce

I won't do much talking here, I will just simply say - THIS is the best pasta sauce that I ever made and it's highly addictive. Don't tell me I didn't warn you!

As a lot of other recipes that I am posting, I took the inspiration in a recipe that is not vegan by default, this time it was a recipe of of one Czech blogger that I have been following for some time now. I have veganized it and I played a bit with the ratio of the ingredients. The result is just sooooooo good. It would go with any pasta but personally, I prefer it with gnocchi. True, you might not see that much of the sauce on the picture but remember, the pasta should never "swim" in your sauce, it should just be coated in it! So once your pasta is done, just mix it in a pan with this delicious sauce and trust me, it will just take your pasta game to another level with this sauce! I sincerely hope, that you guys enjoy it as much as I do!

You will need:

• 4 red bell peppers (I mixed orange and red)

• 4 cloves of garlic

• 400g cherry tomatoes

• 2 French shallots

• 6 tbsp vegan sour cream

• 2 tbsp nutritional yeast

• thyme

• salt, pepper

• olive oil

Preheat your oven at 370F.

Deseed the bell peppers and cut them in chunks, peel the shallots and cut them in halves. Keep the garlic in the skin. Place all veggies on a baking tray, season with salt and pepper, add a few branches of thyme (keep them whole as you will be removing them after it's baked) and drizzle with olive oil. Make sure that the seasoning and oil are everywhere, I usually massage the veggies with my hands. Place it all in the oven for 30 min.

After 30 min, remove the thyme branches, remove the garlic skin and put all roasted veggies into the blender, add the vegan sour cream and nutritional yeast and blend until smooth. Season some more if needed and then serve with your favorite type of pasta.