Roasted Red Pepper Pasta

I love a good warm and creamy pasta! 🙂 Who doesn’t?! I have been missing this kind of meal on my elimination diet since I can’t have dairy or tomatoes. When I was down in the US last week I picked up a jar of roasted red peppers and decided to make a creamy pasta sauce with them. Have you guys ever tried nutritional yeast? It is just the best thing that ever happened to vegans….Yeast is cheesy like flakes that are great for sprinkling on tofu, popcorn and making vegan mac and cheese. It adds a cheesy taste to any sauce you are making, which is hard to do with most vegan non-dairy cheeses. Even if you are not avoiding dairy this creamy and flavourful sauce will be a hit with you and your family, I promise! This weekend will be 3 weeks on my elimination diet and I am more then excited to start reintroducing food groups. 🙂 I think I will start with soy…..I miss my smoked tofu dearly.

Creamy Vegan Red Pepper pasta

Red Pepper Pasta Pan

Creamy Vegan Roasted Red Pepper Pasta
Author: 
Recipe type: Pasta
Cuisine: Gluten Free, Vegan
Serves: 2
 
Ingredients
  • 2 roasted red peppers (I used jarred from Trader Joe's)
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Sea salt to taste
  • ¾ cup of almond milk
  • 2 tbsp of nutritional yeast
  • 1 tbsp cornstarch
  • ½ package of brown rice pasta
  • 1 tbs of freshly chopped parsley
Instructions
  1. Cooke the brown rice pasta according to package instructions. While the pasta is cooking you can make the sauce.
  2. In your blender puree the red peppers, milk, yeast and corn starch. In a pan over medium heat, sauté your garlic in the olive oil. Then add the parsley and the red pepper puree. Let the sauce heat up then turn it down to simmer and let the cornstarch thickening the sauce. If there are any lumps, use a whisk to break them up.
  3. Once the pasta is cooked al dante add it to the sauce and season with salt.
  4. Plate and garnish with the extra parsley.

Roasted Red Pepper Gluten Free Pasta

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