Creamy Red Pepper Pasta Sauce
This recipe has been a hit in my family for many years now. I first tried my hand at this recipe at the start of my healthy lifestyle. My first version contained raw cashews, which is that secret ingredient that makes the dish creamy. Remember, this is completely dairy-free! However, us fodmappers can't tolerate cashews very well, so I substituted them with pignoli aka pine nuts, and this modified recipe is still delicious. I do recommend trying the cashew version though if you don't have tummy troubles.
The best thing about this recipe is that it literally is one of the easiest things you can make. Besides for boiling the pasta, it doesn't even require cooking! This is one of those times that minimal effort actually reaps high quality results. Another bonus: it's budget friendly. You'll have a restaurant quality meal without spending hours in the kitchen. Your guests will be super impressed, but the simplicity of the recipe will be our little secret! ;).
Prep Time: 5 min | Cook Time: 10 min | Yields: 8 servings
*If cooking for less people, you can just halve all of the ingredients in the recipe!
Ingredients:
- One 16 oz jar of roasted red peppers, deseeded and drained
- 1/3 cup pignoli (pine nuts)
- 1/4 cup chopped basil leaves
- 1/2 tbsp garlic infused oil
- If not following a low-FODMAP diet, you can use regular oil or omit
- If not following a low- FODMAP diet, I highly recommend using
- 3-4 large cloves of garlic in place of the garlic infused oil
- 1 pound gluten free pasta
- Salt & pepper to taste
Directions:
- Add roasted red peppers, pignoli, basil, garlic and/or garlic infused oil, salt and pepper to a blender
- Blend until creamy
- Taste and season with more salt and pepper as you see fit
- Boil pasta until al dente (Note: *Gluten free pasta cooks faster than wheat pasta. 10 minutes is usually good)
- Drain pasta
- Pour red pepper sauce over pasta and watch everyone eat it up!
Yep, I told you it was easy!!
