Author:
Ingredients
  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and ground black pepper to taste
  • 1½ cups Unsweetened Almond Milk
  • 4 Tbsp grated parmesan cheese or 2 tbsp nutritional yeast for vegan
  • 1½ Tbsp cornstarch
  • 12 ounces gluten free Tagliatelle noodles (or other noodle of choice)
  • Fresh parsley or basil
Instructions
  1. Heat oven to 500*F/260*C/Gas 6 and roast red peppers on a baking sheet until charred, about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove and peel away the charred skin, seeds and stems, Set aside.
  2. Cook noodles according to package instructions then drain, toss in a touch of olive oil, set aside.
  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 onion and garlic to blender with roasted peppers, almond milk, parmesan and cornstarch. Season with desired amount of salt and pepper.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper for flavour. You want the flavour to be pretty robust and strong since the noodles don't have much flavour, 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. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavour. Then, toss to coat.
  8. Serve with a generous amount of parmesan, and fresh chopped parsley or basil.
Recipe by at https://laurasglutenfreekitchen.com/2018/03/gluten-free-roasted-red-pepper-pasta/