Adapted from 350 Best Vegan Recipes by Deb Roussou (Robert Rose, 2012)
Serves 4 to 6
Sweet almonds, charred red peppers and aromatic Hungarian paprika blend into a sumptuous sauce ladled over fresh pasta and topped with crispy sautéed eggplant. Serve this with a simple mix of greens, a drizzle of olive oil and a rustic loaf of bread.
[amd-zlrecipe-recipe:6]
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
