Vickys Creamy Red Pepper Pasta Sauce, GF DF EF SF NF
Another tomato-free pasta sauce. The kids really love this one
Ingredients
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2 red bell peppers
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3 tbsp olive oil
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1 small onion, chopped
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4 cloves garlic, chopped
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360 ml light coconut milk
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2 tbsp nutritional yeast flakes
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1.5 tbsp arrowroot powder / cornstarch / cornflour
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salt as required
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black pepper as required
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chilli flakes (optional)
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300 g gluten-free spagetti (dried is usually egg-free too)
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Freshly chopped basil to garnish
Cooking Instructions
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1
You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough
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2
To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened
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3
Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag
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4
In the oven, roast them uncovered at gas 8 / 220C / 450F for 45 minutes, turning twice during cooking until blackened, then cover in foil and let steam for 10 minutes and remove the skin
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5
While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes
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6
Add the onion and garlic to a blender with the roasted peppers, coconut milk, nutritional yeast and cornflour
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7
Puree smooth and generously season to taste
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8
Put the sauce back in the frying pan and simmer to thicken
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9
Meanwhile, cook the pasta as per the packet directions
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10
Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to
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11
Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!
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