A creamy liaison of rich and sweet flavours that delight the appetite for a hearty pasta dish.
3 fresh and crunchy sweet red peppers or capsicum (washed and deseeded)
Juice of half a whole lemon or lime (add more to taste)
1 clove of garlic (optional; but preferred)
1 clove of smoked garlic (optional)
1 fresh sweet red pepper or capsicum (washed and deseeded)
2 – 3 Tablespoons of almond butter (or nut butter of choice)
1 – 2 Tablespoons of nutritional yeast
1 Teaspoon of yacon syrup (optional; maple syrup can substitute)
1 chipotle chili (optional) Teaspoon of smoked paprika
½ a fresh madame Jeanette chili or other spicy chili of preference
1 pack of Atlantic Kitchen Sea Spaghetti
A dash of Extra Virgin Olive Oil
Celtic sea salt and freshly ground black pepper to taste
- First make the sauce. It can be kept in the fridge in an airtight container for about a week. Place all the ingredients except for the red pepper in a high speed blender, and blend gradually until it reaches a smooth and silky consistency.
- After cleaning, deseeding, and chopping the red pepper into a medium sized dice, add it to the blender with the rest of the ingredients and blend until the mixture becomes red and is of an even consistency again. Make sure that the mixture is homogenous.
- Add water and more lemon or lime juice to liquefy the mixture so that it reaches a saucy consistency. It should be thin enough to evenly coat the sea spaghetti
- Taste to see if the dressing needs more seasoning or more acid. Balance out the flavours.
- Remove the sea spaghetti from the package and lightly rinse in a colander.
- Bring a big pot of water to boil as you would to make pasta. Once the water reaches a rolling boil, add the sea spaghetti and cook for eight minutes. After eight minutes remove a piece of spaghetti and check if it is cooked enough. The spaghetti should be al dente, it should maintain a texture to bite and not be too soft.
- Drain the spaghetti when cooked and allow to dry.
- Place the spaghetti in a bowl and add the red sauce to it in increments, until it evenly coats all the spaghetti with a nice red of the peppers.
- Serve warm as a main dish with avocado, fresh tomatoes, freshly chopped parsley, and some salad leaves. Enjoy with a drizzle of olive oil on top.
By Chef Nicole Crucero
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