Roasted red pepper spread

This roasted red pepper spread is fantastic!

Even as the peppers are roasting and their scent goes through the entire apartment, I can’t wait for it to get done and have a little bit of it.

It's texture is amazingly soft and creamy and it can be used in many ways. You can eat it spread on bread, mixed with cooked spaghetti pasta, or you can use it as a dip with crispy tortilla chips and veggie sticks.

Ingredients

4 red bell peppers

1 onion

4 cloves garlic

50 g sundried tomatoes (dry packed)

1 tsp dried basil

1 tsp dried oregano

100 ml plant-based milk

Method

1. Preheat the oven to 250 °C.

2. Wash and place the whole red bell peppers in a baking sheet lined with parchment paper and bake for 15 minutes.

3. Peel the onion, cut into four parts and place them next to the red bell peppers along with the garlic cloves with their peel. Bake for another 15 minutes.

4. After removing from the oven, wait until it cools down slightly. You can then easily remove the thin skin and stem of the red bell pepper and peel the garlic.

5. Place the red pepper meat and all the other ingredients in a blender and blend until creamy.

It's also very yummy with whole wheat spaghetti!

#wfpb #wholefood #plantbased #vegan