Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.
Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient Vegan and Gluten Free pasta.
The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.
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.
The sauce gets its flavor from four sources:
1. Sautéed garlic & shallot
2. Roasted red pepper
3. Nutritional yeast
4. Salt, pepper and red pepper flake
Together this combination provides the perfect balance of savory, sweet and heat, while fresh parsley adds a touch of freshness.
You’re going to love this pasta. It’s
Vegan + GF
Customizable (add a protein, additional herbs, veggies)
And totally satisfying
Make this dish for a simple-but-healthy weeknight meal, or reserve it for gatherings with friends who have special dietary needs.
Use whatever noodles you like – gluten free or not, or even spiralized veggies! And feel free to add a bit more protein of choice for extra staying power, although most gluten free noodles I’ve found provide ample protein and fiber.
If you make this dish you must take a picture and tag it #minimalistbaker on Instagram!
We’ve got quite a little community of Minimalist Bakers over there where images of the recipes you make and love continue to pile up. Let’s keep this foodie love fest going, shall we?
As always, thanks for following and for supporting what we do. Cheers!
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