⢠500 ml (17oz) unsweetened plant-based milk
⢠3 tablespoons all-purpose flour
⢠1 tablespoon nutritional yeast (optional but tastes better with it)
⢠1/3 teaspoon black pepper
⢠1 tablespoon vegan butter
⢠FOR THE ROASTED VEGGIES:
⢠1/2 cup red bell peppers
⢠1/3 cup green peppers
⢠1/3 cup yellow peppers
⢠2 tablespoons olive oil
⢠1/2 teaspoon black pepper
⢠1 teaspoon Italian herbs
⢠1 tablespoon balsamic vinegar
⢠3 cups of tomato sauce or passata
⢠Penne pasta or ziti pasta cooked halfway through; if the package says to cook for 10 minutes, cook for 5 minutes and so on
⢠Vegan parmesan cheese
⢠Parsley for garnishing
⢠A drizzle of olive oil for grazing the baking tray