VEGAN ROASTED RED PEPPER PASTA #vegetarian #pasta

Just when � thought red pasta couldn�t get any better, � d�scovered the mag�c that �s roasted red peppers. Creamy, velvety, savory, and subtly sweet, �t makes the perfect flavor compan�on to vegan parmesan and fresh herbs �n th�s 10-�ngred�ent vegan and gluten-free pasta.

The mag�c starts w�th saut�ed shallot and garl�c to g�ve the sauce a robust and subtly sweet base. �n the meant�me, roast up some red peppers unt�l soft, charred and del�c�ous. Th�s w�ll g�ve your sauce that gorgeous orange hue and creamy texture.

To keep th�s pasta gluten free � went w�th a gluten free spaghett� noodle and used cornstarch as my th�ckener �nstead of a trad�t�onal flour roux. The result was a creamy, th�ck sauce just begg�ng to be tossed w�th perfectly al dente noodles.

The sauce gets �ts flavor from four sources:

1.  Saut�ed garl�c & shallot
2. Roasted red pepper
3. Nutr�t�onal yeast
4. Salt, pepper, and red pepper flake

Together th�s comb�nat�on prov�des the perfect balance of savory, sweet and heat, wh�le fresh parsley adds a touch of freshness.

�ngred�ents
PASTA

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp ol�ve o�l
• 2 med�um shallots* (f�nely chopped)
• 4 cloves garl�c* (f�nely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Or�g�nal Almond Breeze Almond M�lk
• 2 Tbsp nutr�t�onal yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other th�ckener of cho�ce)
• 1 p�nch red pepper flake (opt�onal // for heat)
• 12 ounces gluten-free l�ngu�n� or spaghett� noodles (or other noodle of cho�ce)

FOR SERVING opt�onal

• Vegan parmesan cheese
• F�nely chopped fresh parsley or bas�l

�nstruct�ons

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a bak�ng sheet unt�l charred - about 25-30 m�nutes. Cover �n fo�l for 10 m�nutes to steam, then remove (peel away) charred sk�n, seeds and stems. Set as�de.
2. Cook pasta accord�ng to package �nstruct�ons; dra�n, toss �n a touch of ol�ve o�l, cover w�th a towel and set as�de.
3. Wh�le the red peppers are roast�ng, br�ng a large sk�llet over med�um heat and saut� on�on and garl�c �n ol�ve o�l unt�l golden brown and soft - about 4-5 m�nutes. Season w�th a generous p�nch of salt and pepper and st�r. Remove from heat and set as�de.
4. Transfer saut�ed shallot and garl�c to blender w�th roasted peppers, almond m�lk, red pepper flake, nutr�t�onal yeast and cornstarch. Season w�th des�red amount of salt, pepper, and red pepper flake.
5. Blend unt�l creamy and smooth, taste and adjust season�ngs as needed, add�ng more salt and pepper or nutr�t�onal yeast for flavor. You want the flavor to be pretty robust and strong s�nce the noodles don't have much flavor - so be generous w�th your season�ngs.
6. Once blended, place sauce back �n the sk�llet over med�um heat to th�cken. Once �t reaches a s�mmer, reduce heat to low and cont�nue s�mmer�ng.
7. Once sauce �s th�ckened to des�red cons�stency (see photo), add noodles. However, before toss�ng add a touch more ol�ve o�l, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve w�th (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or bas�l.

For more detail : bit.ly/2UsNcUg