I at last attempted Brown Rice Pasta final night time, and I just needed to report to those of you who are seeking to slice back on your gluten…. it was Genuinely Good!  In reality, I could not seriously tell the variation in between the Brown Rice Pasta, and normal White Pasta!

It was a fantastic meal for my initially night time back…. the Brown Rice Pasta, and this simple to make Roasted Crimson Pepper Pasta Sauce.  

Just after a thirty day period-prolonged coaching journey in Austin Texas, to immediately capturing up to Indiana to see my ailing father, I just cannot Explain to you how very good it is to be house!  And judging from the way the ladies had been combating around my Roasted Crimson Pepper Sauce – I’d say they are glad I’m house as well!

And particularly back in the Kitchen……I swear they will have to have starved while I was gone!  

I needed a rapid and straightforward meal, so this pasta dish match the bill correctly.  The sauce is simply made by roasting a couple of veggies and then pureeing them into a thick and wholesome veggie sauce.

Gluten free of charge, unwanted fat-free of charge, and with a Veggie Primarily based sauce……  perfect!

Hope you enjoy.

Roasted Crimson Pepper Pasta Sauce

Line a cookie sheet with parchment paper and preheat your oven to 350° F.

Around chop two Crimson Bell Peppers, one Crimson Onion, and one Jalapeno (cautiously clear away seeds initially) and spot on cookie sheet.  Also slice six cherry tomatoes in 50 percent and spot along with the other veggies.  And at last incorporate five or six cloves of garlic and year flippantly with salt and pepper.

Drizzle all the veggies with various tablespoons of Balsamic Vinegar and roast them in your oven for thirty minutes.

In the meantime, sauté an 8oz package of sliced mushrooms in one/4 cup of Lessened Sodium Soy Sauce, until finally they have softened, and then established aside.

Just after the veggies have completed roasting in the oven, spot them in a blender and incorporate one cup of unsweetened Almond Milk.  Blend on superior to puree.  Pour sauce into the pan with the mushrooms and year with ½ tsp of Garlic Powder and ¼ tsp of Sea Salt.

Cook around lower warmth until finally hot, bubbly, and it commences to thicken.

Stir in 2 Tablespoons of Dietary Yeast and if the sauce continue to appears a very little thin, you can thicken it even additional with a slurry made from one Tbs starch  and two Tbs water.

Salt and pepper to flavor.

Toss the sauce with your favored pasta and Enjoy!

Print

• two Crimson Bell Peppers chopped
• one Crimson Onion chopped
• one Jalapeño seeded and chopped
• six cloves Garlic peeled
• two Tbs Balsamic Vinegar
• one cup Almond Milk unsweetened
• eight oz Mushrooms sliced
• 4 Tbs Soy Sauce lower sodium
• one/two tsp Garlic Powder
• one/4 faucet Salt
• two Tbs Dietary Yeast
• one Tbs Corn Starch

1. Preheat oven to 350 levels F

2. Arrange chopped veggies on to a parchment lined cookie sheet.  Drizzle with Balsamic Vinegar and flippantly year with salt and pepper.  Roast veggies for thirty minutes.  

3. When completed roasting, incorporate veggies to blender along with one cup Almond Milk, mix until finally sleek. 

4. Saute mushrooms in soy sauce until finally softened.  Stir in the pureed veggies and year with garlic powder, salt, and dietary yeast

5. Cook around lower warmth until finally bubbly and a bit thickened.  If sauce is continue to as well thin, mix corn starch with two Tbs water and stir into sauce until finally thickened. 

6. Provide around your favored pasta.  

7. Garnish with contemporary basil and cherry tomatoes. 

 

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