Blogger Megan Lavin from Allergy Awesomeness shared her recipe for red pepper pasta in honor of National Food Allergy Awareness Month.
Red Pepper Pasta (GF, DF, Egg, Soy, Peanut/Tree nut, Free, Top 8 Free, Vegan)
Total time: 30 mins
A creamy, slightly sweet, roasted red pepper sauce for your gluten-free noodles to swim in. An easy, meatless meal for weeknights. The sauce comes together with the help of your blender and is done in less than 30 minutes.
Serves: 4-6 servings
2 red bell peppers, washed, seeded and cut in halves
2-3 Tbsp olive oil
1 yellow onion finely chopped
4 cloves garlic, finely chopped
GENEROUS Sea salt and ground black pepper
1½ cups original rice milk
2 Tbsp nutritional yeast
1.5 Tbsp cornstarch
1 tsp. dried parsley
Pinch red pepper flake
1 tsp salt
1 tsp dried minced garlic
12 ounces gluten-free linguini or spaghetti noodles (or another noodle of choice)
1. Turn oven to broil. Take a cookie sheet, and cover it in aluminum foil and spray it with non-stick cooking spray. Place the four halves of the red pepper on the aluminum, cut side down. Place on the top rack and broil until the peppers are softened--a few minutes. It's OK if they bubble and blacken a little. You can either peel the blackened part off once they cool, but I like it on.
2. Cook pasta according to package instructions; but add the 1 tsp salt and 1 tsp dried minced garlic to the water to help season the pasta. Once it's al dente, drain, and rinse lightly to remove some of the starch.
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, milk, red pepper flake, nutritional yeast, parsley, and cornstarch.
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, add noodles. Then, toss to coat. Serve.