#247 The Case of Spicy Penne and Cheez

Try this. Tell me what you think.

Spicy Penne and Cheez

1 slice whole-wheat bread, in pieces (Use those crusts!)
olive oil
salt
garlic powder
4 cups penne rigate
1 red pepper, roughly chopped
2 tablespoons nutritional yeast flakes
3 tablespoons white wine
2 cloves garlic
1 small, medium-heat chilli, roughly chopped
1 tablespoon vegetable oil
3/4 cup vegan Parmesan, chopped
1/4 teaspoon chilli powder
1 teaspoon salt
1 rounded teaspoon (for 1 cup) vegetable bouillon powder
1/8 cup fresh parsley, finely chopped (or snipped chives and chive flower petals)

Preheat oven to 350ºF. Chop the bread into crumbs in a blender. Spread the crumbs in a shallow pan. Sprinkle with olive oil, salt and garlic powder to taste. Toss well and bake for 10 min. or until golden brown.

Cook the penne in boiling salted water.

In the blender, one with a soup function, blend the red pepper, nutritional yeast flakes, white wine, garlic, chillies, vegetable oil, vegan Parmesan, chilli powder, salt and vegetable bouillon powder until smooth and hot. (Depending on the size of the red pepper, you may want to add up to 1/2 cup water.)

When the pasta is al dente, drain, return to the pot, and stir in the cheez sauce.

Serve sprinkled with the toasted bread crumbs and parsley.

Makes 3 huge mains or 4 generous sides.

♥ Becki