Recipe: Red Pepper Pasta
Today another recipe, loved this so I thought I would share with you guys
This is not my recipe, orgininal: https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/ I just wanted to share it with you guys, picture also comes from original recipe)
Ingredients:
2 red bell peppers
olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
2 red bell peppers
olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
Sea salt and ground black pepper to taste
360 ml almond milk
10 g cornstarch
2 chili peppers
400 g noodles
10 g cornstarch
2 chili peppers
400 g noodles
Instructions
Heat oven to 260 C and roast red peppers on a baking sheet for about 25-30 minutes. Than remove the skin and seeds and set to the side for now. Next cook the pasta according to package instructions, add a little broth for extra taste. 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. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, chili pepper sliced and cornstarch. Season with desired amount of salt, pepper, and red pepper flake. 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. 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. 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. Serve with parmesan and fresh chopped parsley or basil.
I hope you guys enjoyed it and will try this recipe out. Get cozy x
Heat oven to 260 C and roast red peppers on a baking sheet for about 25-30 minutes. Than remove the skin and seeds and set to the side for now. Next cook the pasta according to package instructions, add a little broth for extra taste. 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. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, chili pepper sliced and cornstarch. Season with desired amount of salt, pepper, and red pepper flake. 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. 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. 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. Serve with parmesan and fresh chopped parsley or basil.
I hope you guys enjoyed it and will try this recipe out. Get cozy x
sounds delicious
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