Did you know red bell peppers have the most nutritional value than any of the other bell peppers? I absolutely love the flavor of the red peppers and when they are roasted it is even better! I decided to turn roasted red peppers into a sauce for this recipe. What a magical flavor! Speaking of magical flavor, there is some kind of magic in the jar of Herbes de Provence (herb of Provence) I found at Trader Joe’s. Trader Joe’s Herbes de Provence really is a diamond in rough! I implore you to be open mind to the lavender buds nestled in the jar. Yes! This herb of Provence has lavender buds in it! If you are feeling adventurous and need another recipe for your Trader Joe’s Herbes de Provence, try these cookies (for dessert, perhaps)!

Ingredients

¼ cup diced white onion

2 garlic cloves, minced

2 tbsp flour

1 tbsp Trader Joe’s Herbes de Provence*

1 cup veggie broth + 2 tbsp

1 jar roasted red pepper

1 cup mylk

2 tbsp nutritional yeast

½ tsp sea salt, or to taste

½ cup baby spinach, packed and roughly chopped

1 can chickpeas

8 oz linguine

Toppings

Crack black pepper

Hemp seeds

* If you don’t have Trader Joe’s Herbes de Provence, which has lavender in it, add a few edible lavender buds (maybe 1 teaspoon) but shred them in a blender for finer pieces.

Instructions

Cook the pasta per pack instructions. Meanwhile… In a large pan, over medium heat, add 2 tablespoons of veggie broth and sauté the onions and garlic. Once golden, lower the fire then add the flour, coating the onions and garlic. Now add in the veggie broth. Whisk. Lower the heat to a simmer. In a blender add the roasted red peppers, mylk, nutritional yeast and salt. Blend. Add the red pepper sauce to the pan along with the spinach and chickpeas. Cover for 5 minutes.

Assembly

On a plate, add desired amount of linguine. Top with Lavender Red Pepper Sauce. Sprinkle with hemp seeds and cracked pepper.