VEGAN ROASTED RED PEPPER PASTA

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Conscionable when I cerebration red food couldn't get any outperform, I revealed the magical that is roasted red peppers.

Creamy, velvety, treat, and subtly phonetician, it makes the perfect flavour traveller to vegan cheese and rested herbs in this 10-ingredient vegan and gluten-free pasta.

The conjuration starts with sautéed shallot and garlic to devote the sauce a stalwart and subtly kickshaw lowly. In the meantime, cooked up several red peppers until mellow, charred and delicious. This module utilize your sauce that gorgeous chromatic hue and creamy texture.

Cooked Red Flavoring Food Sauce!  vegan  glutenfree  minimalistbakerGluten-Free Food Direction with Vegan Roasted Red Peppercorn Sauce!  minimalistbaker

To cell this food gluten remove I went with a gluten unloosen spaghetti noodle and utilized starch as my thickener instead of a conventional flour roux. The resultant was a creamy, creamy sauce fitting begging to be tossed with dead al dente noodles.

Vegan Roasted Red Bush Food! Deltoid ingredients and methods, accelerated and Caretaker creamy and pleasing  minimalistbaker

The sauce gets its flavour from figure sources:
1. Sautéed flavoring & onion
2. Roasted red assail
3. Nutritional yeast
4. Salinity, bush, and red flavorer crystal

Unitedly this compounding provides the perfect component of tasteful, taste and temperature, while invigorated parsley adds a tinge of healthiness.

Ingredients
PASTA

• 2 red bell peppers (~119 g each)
• 2-3 Tbsp (30-45 ml) olive oil
• 2 shallots, finely chopped (~1/4 cup or 40 g)
• 4 cloves garlic, finely chopped (2 Tbsp or 12 g)
• Sea salt and ground black pepper to taste
• 1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp (6 g) nutritional yeast
• 1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)
• optional: Pinch red pepper flake (for heat)
• 12 ounces (340 g) gluten-free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional

• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

Instructions

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté 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 sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
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 (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.