Roasted Red Pepper Pasta (Gf, Df, Egg, Soy, Peanut/Tree Nut, Free, Top 8 Free, Vegan) Recipe

Name: Roasted Red Pepper Pasta (Gf, Df, Egg, Soy, Peanut/Tree Nut, Free, Top 8 Free, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers washed, seeded and cut in halves; 3 tablespoons olive oil; 1 yellow onion finely chopped; 4 cloves garlic finely chopped; salt and ground black pepper GENEROUS Sea; 1 1/2 cups rice milk original; 2 tablespoons nutritional yeast; 1 1/2 tablespoons cornstarch; 1 teaspoon dried parsley; 1 pinch red pepper flake; 1 teaspoon salt; 1 teaspoon dried minced garlic; 12 ounces gluten free linguini or spaghetti noodles, or other noodle of choice

Servings: persons

2 red bell peppers washed, seeded and cut in halves
3 tablespoons olive oil
1 yellow onion finely chopped
4 cloves garlic finely chopped
salt and ground black pepper GENEROUS Sea
1 1/2 cups rice milk original
2 tablespoons nutritional yeast
1 1/2 tablespoons cornstarch
1 teaspoon dried parsley
1 pinch red pepper flake
1 teaspoon salt
1 teaspoon dried minced garlic
12 ounces gluten free linguini or spaghetti noodles, or other noodle of choice

1
Turn oven to broil. Take a cookie sheet, and cover it in aluminum foil and spray it with non-stick cooking spray. Place the four halves of the red pepper on the aluminum, cut side down. Place on the top rack and broil until the peppers are softened--a few minutes. It's OK if they bubble and blacken a little. You can either peel the blackened part off once they cool, but I like it on.
2
Cook pasta according to package instructions; but add the 1 tsp salt and 1 tsp dried minced garlic to the water to help season the pasta. Once it's al dente, drain, and rinse lightly to remove some of the starch.
3
While the red peppers are roasting, bring a large skillet over medium heat and saute onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4
Transfer sauteed shallot and garlic to blender with roasted peppers, milk, red pepper flake, nutritional yeast, parsley, and cornstarch.
5
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7
Once sauce is thickened to desired consistency, add noodles. Then, toss to coat. Serve.

726

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red bell peppers washed, seeded and cut in halves, 3 tablespoons olive oil, 1 yellow onion finely chopped, 4 cloves garlic finely chopped, and more.

Yes, Roasted Red Pepper Pasta (Gf, Df, Egg, Soy, Peanut/Tree Nut, Free, Top 8 Free, Vegan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Pasta (Gf, Df, Egg, Soy, Peanut/Tree Nut, Free, Top 8 Free, Vegan)

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