Vegan Roasted Pepper Pasta

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

300 g / 10 oz rigatoni (GF if needed)

2 tbsp / 30 ml olive oil

1 small red onion, diced

3 garlic cloves, sliced

1 large tomato (approx. 325 g / 0.7 lb), peeled and diced

½ tsp sambal oelek or a pinch of chilli flakes

½ tsp smoked paprika

black pepper, to taste

½ tsp salt, more to taste

150 g / 5 oz (2 medium) roasted red peppers

2 sun-dried tomatoes

1 to 2 tsp sugar, adjust to taste

3 tbsp walnut butter, optional*

4 tbsp / ¼ cup capers (in salt, not vinegar), chopped

4 tbsp / ¼ cup chopped walnuts, optional

Directions at lazycatkitchen.com

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