Vegan Roasted Red Pepper Pasta (Gf)

Vegan Roasted Red Pepper Pasta (Gf)
By minimalistbaker.com

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:

2-3 Tbsp olive oil
2 medium shallots* (finely chopped)
4 cloves garlic* (finely chopped)
Sea salt and ground black pepper (to taste)
1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
2 Tbsp nutritional yeast
1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake (optional // for heat)
12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)


Instructions:

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.

Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.

While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 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.

For Full Instruction: minimalistbaker.com

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