Ingredients
- 350g gluten free pasta of choice (I use fettuccine or linguine in this recipe usually)
- 1 large red pepper/capsicum or 2 small
- Olive oil (to roast peppers)
- 3/4 cup unsweetened, unflavoured plant milk (I found rice milk works the best in this)
- 5 tsp garlic infused oil
- 1 tsp chicken stock powder (I use Massel 7 vegan ‘chicken’ powder)
- 2 tbsp tomato paste
- Chili flakes, to taste
- 1 tbsp nutritional yeast
- Salt
- Pepper
- Parmesan, to top (optional, omit for vegan)
Method
- Preheat oven to 350F/180C
- Roughly chop red peppers and lay out on lined baking sheet (making sure to remove core and seeds)
- Drizzle peppers with olive oil
- Bake peppers until soft and lightly browned (approx. 20 minutes)
- Remove from oven * If you are sensitive to nightshade skins (eggplant/pepper skins), you can peel the skin off quite easily at this stage
- Add roasted peppers, plant milk, garlic infused oil, stock powder, tomato paste, nutritional yeast, salt (to taste), pepper (to taste), and chilli flakes (to taste) to a blender. I only added a few chilli flakes, and it gave the sauce a perfect, subtle kick. If you want an even creamier sauce, you can blend in some shredded Low FODMAP cheese as well (I have tried this with white cheddar and it tasted amazing, but of course, not vegan friendly)
- Blend all ingredients until smooth
- Cook pasta as instructed on package
- Drain pasta and set aside
- Over low heat, add the red pepper sauce to a large saucepan and heat through
- Add pasta, and toss until warmed
- Serve, topping with parmesan cheese (optional) and red chilli flakes
- Enjoy!
