1tablespoondried oregano(omit if you don't have any or use mixed dried herbs)
salt and pepper, to taste
Preheat your oven to 400 degrees F.
Cut peppers in half and remove the seeds and stalks.
Peel the onion and cut into large chunks.
Peel the garlic.
Add all of these to a roasting pan.
Drizzle with olive oil,sprinkle all over with oregano, salt and pepper.
Toss together with your hands and make sure everything is coated in oil.
Put in the oven and roast until very soft and starting to colour (mine took about an hour).
Remove the vegetables from the oven and put them all in a blender making sure you pour in any remaining juices/oil too.
Add your nutritional yeast and non-dairy milk.
Blitz until completely smooth.
Taste to check the seasoning and add more salt and pepper if necessary.
Pour into a saucepan and warm gently while you cook your spaghetti.
Do not let the sauce boil.
Cook enough pasta for the number of people you are feeding (I use 100-125g of pasta per person depending on how hungry we are) as per the instructions on the packet. You can use gluten free pasta or even zoodles if you prefer. I love my spiralizer !
Once the pasta is al-dente drain it and coat in your pasta sauce.
Cool your leftovers and either freeze or refrigerate.