I Can You Can Vegan

Preheat oven to 400°
Peel the outer layer of fresh garlic and cut off the top portion, exposing the garlic bulbs.
1 clove fresh garlic
Place the halved red bell peppers on a baking sheet lined with parchment paper (outside of bell pepper facing up), then place the garlic bulb in the center of a small piece of foil, on the same baking sheet.
2 fresh red bell peppers
Drizzle the bell peppers and garlic with olive oil, then lightly season with salt and pepper to taste. Wrap the garlic tightly in the foil and transfer the baking pan to the oven to roast for 35 minutes.
While the vegetables are roasting, cook pasta according to package ingredients, then set aside once done.
16 oz. rigatoni pasta
In a large sauté pan, sauté the diced onions over medium heat with a drizzle of olive oil until translucent. Season with salt and pepper to taste, then set aside.
½ yellow onion
Once the bell peppers and garlic are finished roasting, remove them from the oven, then transfer the peppers to an airtight container. Allow them to steam for 10 minutes, then remove the outer skin of each pepper.
Add the roasted bell peppers, roasted garlic, sautéed onion, olive oil, parsley, lemon juice, salt, dried rosemary, black pepper, nutritional yeast and vegan chicken broth to a high speed blender. Blend on high until the mixture is smooth.
1 clove fresh garlic,2 fresh red bell peppers,1 tbsp fresh parsley,2 tbsp olive oil,1 tsp lemon juice,1 tsp salt,1 tsp dried rosemary,black pepper,2 tbsp nutritional yeast,½ cup vegan chicken broth,½ yellow onion
Add the cooked pasta to the sauté pan used previously, then pour the sauce mixture overtop and stir. Warm over medium low heat if desired.
Garnish with additional fresh parsley. Enjoy!