This fantastic sauce is nice and thick with oodles of flavor.
Preheat oven to 400 degrees.
Remove core from bell peppers & slice into quarters.
In a large bowl, toss peppers with olive oil, salt and pepper.
Place on a large baking sheet (ideally lined with a silpat liner or foil), with skin-side up.
Bake for approximately 20 minutes. They should be tender and slightly browned with a few roasted black spots.
While peppers are in the oven, start boiling your water for the noodles. We also used "zoodles" (lightly sautee in olive oil for ~ 2 minutes) & serve over noodles, then top with sauce.
Once peppers are done, add to the blender/cuisinart, along with 1/2 c of the boiling pasta water. Blend ingredients until smooth, thick and creamy. Add salt & pepper as needed.
Pour sauce over drained pasta (& if you desire, stir until pasta is well coated).
If you're not vegan or a vegetarian, you can also add ground meat to this sauce for extra protein! We used ground turkey that we had cooked & mixed it into the sauce before serving.
Slightly adapted from Walder Wellness recipe here.