Roasted Heirloom Macaroni
3 c. macaroni
3 medium-large heirloom tomatoes
1 yellow bell pepper
canola or olive oil
balsamic vinegar
1 head of garlic
1/4 c. nutritional yeast
1/4 c. almond milk
1/4 c. nutritional yeast
1/4 c. almond milk
5-10 fresh basil leaves, chiffonade
red pepper flakes
salt and pepper
red pepper flakes
salt and pepper
Preheat oven to 450 degrees. Slice the tops off of the tomatoes and quarter and set aside. Slice the tops off of the pepper, de-vein it and do a large dice and set aside. Peel each garlic clove and combine all vegetables in a baking dish or a sheet pan. Drizzle oil and balsamic vinegar over top of the vegetables and then sprinkle them with salt, pepper and red pepper flakes. Toss the vegetables around in the baking dish and rub with your hands to coat each vegetable with the oil, vinegar and spices evenly. Roast for 20-30 minutes or until the vegetables start to char slightly.
Cook pasta according to instructions on the package. Drain in a colander and set aside.
Remove the vegetables from the oven. In a food processor, add the vegetables, residual oil/vinegar from the bottom of the baking dish, nutritional yeast, almond milk and fresh basil and process until smooth. You might want to add another drizzle of balsamic vinegar to the food processor. Adjust salt and pepper to taste. Serve over macaroni and garnish with additional basil.