It’s no secret that I am inspired by all things internet. I cruise food sites and have for years and years, why I waited so long to do a food site is beyond me, and have found some fantastic recipes.
[Tweet “Sweet roasted red peppers make this sauce so delish – you won’t believe how easy it is to make!”]
Enter Gluten Free Roasted Red Pepper Pasta from Minimalist Baker. Yes, this recipe was so good, I made minimal changes to it, which is not something I do frequently. I like to take a recipe and mix it up a little, add my own touches and such, but not this one. This one was so good, even the small modifications I made didn’t change it, and I’m glad because it is so delish!
I used 3 red peppers from the garden, and I put them into the oven at 500° for about 12 minutes on both sides to roast them. Man they smelled so good! Afterwards, I covered in foil for 10 minutes to steam.
I used my Cuisinart food processor and mixed the peppers (after I peeled them and cut out the stalk and scraped the seeds) and the other ingredients until smooth. Then you throw the mix back into the skillet you used to sautee the onions and garlic and let it simmer and thicken, threw it on some gluten free pasta and oh my goodness was it good!
Don’t believe me? Well, there were 5 of us eating and I didn’t have enough left over to even put up for lunch tomorrow, but I have the suspicion that it was the side of the bowl that the sauce was lightest – but I could be wrong. It could have been because we were all so full we couldn’t eat another bite.
Want to learn how to create this culinary masterpiece? It’s easier than you think, no really. EASY. Just follow along below and then share your shot on instagram using the #minimalistbaker tag. Why?
And I quote:
If you make this dish you must take a picture and tag it #minimalistbaker on Instagram!
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See? You have to. Minimalist Baker said so and I’m tellin’ if ya don’t! So – let’s get cookin’, good lookin’!
Recipe straight from Minimalist Baker – the only change I made was I used parsley and a little bit of garlic salt in mine and substituted an onion for the shallots because, well, I grew a whole mess of onions out back. My garden is 75′ X 50′ so I had more than enough (and will at least until next Spring) and I just didn’t feel like getting out today. Oh, and I used half and half instead of almond milk because we’re not vegan, oh and I skipped the nutritional yeast because I didn’t have any of that either. I guess I made a few changes, but they were small.
- 2 red bell peppers
- 2-3 Tbsp olive oil
- 2 shallots (or onions) finely chopped
- 4 cloves garlic, finely chopped
- Sea salt and ground black pepper
- 1.5 cups half and half
- 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
- Pinch red pepper flake (optional, for heat)
- 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
- Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring a large skillet over medium heat and sautee 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 onion and garlic to blender with roasted peppers, half and half, red pepper flake, 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, 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 generous amounts of parmesan, red pepper flake and fresh chopped parsley or basil.