The production procedure is very easy, you simply require to comply with the techniques that we have actually written on this page. The complying with are the stages of how to prepare Vegan Roasted Red Pepper Pasta.
To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.
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
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 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.
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