Autumn Roast Red Pepper Sauce

As the leaves start to receive there tiny brown speckles, soon to fall to the earth; nature prepares for autumn. Beautiful hues and sweet peppers, eating with the seasons is one of the most natural things on earth. What a blessing to be able to enjoy the wonders of a changing season.

Next time you’re at you’re local farmers market, grab a couple red peppers to celebrate the beautiful autumn harvest.



  • 125 grams Happy Earth People red lentil pasta
  • 1 Tbsp Coconut oil or Olive oil
  • 3 cloves Garlic
  • 2 Leeks – chopped
  • 2 Red Peppers
  • 2 Tbsp Nutritional Yeast
  • 1 tin coconut milk



  • Pre- heat oven to 250 degrees.
  • Roast red peppers until charred (Approximately 30 Minutes). Add the garlic with ten minutes remaining, roast garlic until soft (for about 10 minutes.)
  • Remove red peppers skin and seeds. Set aside.
  • Cook Happy Earth People red lentil pasta according to instructions.
  • Heat oil in saucepan, sauté leeks for 3 minutes then add roasted garlic, red peppers, coconut milk, nutritional yeast, salt and pepper.
  • Blend with hand blender until smooth.
  • Cook for further 5 minutes or until sauce thickens.
  • Once pasta is cooked, add a dash of olive oil and salt and pepper to the pasta for added flavour.
  • Add pasta to sauce, coat evenly.
  • Top with fresh basil, serve and enjoy!