INGREDIENTS
238 gs
red bell peppers
2 Tbsps
olive oil
2 media
shallots
4 cloves
garlic
1 serving
sea-salt
1 1/2 cups
almond milk
2 Tbsps
nutritional yeast
1 1/2 Tbsps
arrowroot powder
1 pinch
red pepper flake
12 oz
spaghetti noodles
1 serving
vegan cheese
1 serving
fresh parsley