VEGAN ROASTED RED PEPPER PASTA #Vegetarian #Pasta

Just when ì thought red pasta couldn’t get any better, ì dìscovered the magìc that ìs roasted red peppers. Creamy, velvety, savory, and subtly sweet, ìt makes the perfect flavor companìon to vegan parmesan and fresh herbs ìn thìs 10-ìngredìent vegan and gluten-free pasta.

The magìc starts wìth sautéed shallot and garlìc to gìve the sauce a robust and subtly sweet base. ìn the meantìme, roast up some red peppers untìl soft, charred and delìcìous. Thìs wìll gìve your sauce that gorgeous orange hue and creamy texture.

To keep thìs pasta gluten free ì went wìth a gluten free spaghettì noodle and used cornstarch as my thìckener ìnstead of a tradìtìonal flour roux. The result was a creamy, thìck sauce just beggìng to be tossed wìth perfectly al dente noodles.

The sauce gets ìts flavor from four sources:

1.  Sautéed garlìc & shallot
2. Roasted red pepper
3. Nutrìtìonal yeast
4. Salt, pepper, and red pepper flake

Together thìs combìnatìon provìdes the perfect balance of savory, sweet and heat, whìle fresh parsley adds a touch of freshness.

ìngredìents
PASTA

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp olìve oìl
• 2 medìum shallots* (fìnely chopped)
• 4 cloves garlìc* (fìnely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Orìgìnal Almond Breeze Almond Mìlk
• 2 Tbsp nutrìtìonal yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thìckener of choìce)
• 1 pìnch red pepper flake (optìonal // for heat)
• 12 ounces gluten-free lìnguìnì or spaghettì noodles (or other noodle of choìce)

FOR SERVìNG optìonal

• Vegan parmesan cheese
• Fìnely chopped fresh parsley or basìl

ìnstructìons

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a bakìng sheet untìl charred - about 25-30 mìnutes. Cover ìn foìl for 10 mìnutes to steam, then remove (peel away) charred skìn, seeds and stems. Set asìde.
2. Cook pasta accordìng to package ìnstructìons; draìn, toss ìn a touch of olìve oìl, cover wìth a towel and set asìde.
3. Whìle the red peppers are roastìng, brìng a large skìllet over medìum heat and sauté onìon and garlìc ìn olìve oìl untìl golden brown and soft - about 4-5 mìnutes. Season wìth a generous pìnch of salt and pepper and stìr. Remove from heat and set asìde.
4. Transfer sautéed shallot and garlìc to blender wìth roasted peppers, almond mìlk, red pepper flake, nutrìtìonal yeast and cornstarch. Season wìth desìred amount of salt, pepper, and red pepper flake.
5. Blend untìl creamy and smooth, taste and adjust seasonìngs as needed, addìng more salt and pepper or nutrìtìonal yeast for flavor. You want the flavor to be pretty robust and strong sìnce the noodles don't have much flavor - so be generous wìth your seasonìngs.
6. Once blended, place sauce back ìn the skìllet over medìum heat to thìcken. Once ìt reaches a sìmmer, reduce heat to low and contìnue sìmmerìng.
7. Once sauce ìs thìckened to desìred consìstency (see photo), add noodles. However, before tossìng add a touch more olìve oìl, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve wìth (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basìl.

Notes
*2 shallots yìeld ~1/4 cup fìnely chopped.
*4 garlìc cloves yìeld ~2 Tbsp mìnced.
*ìnspìred by/loosely adapted from Lauren's Latest
*Nutrìtìon ìnformatìon ìs a rough estìmate.

For more detail : bit.ly/2UsNcUg