I used grain-free pasta and tossed it with the most amazing vegan sauce! This is easy, it's delicious, it's healthy... and it makes for awesome leftovers!
Ingredients
2 red bell peppers, roasted (you can do this in the oven or on top of a gas flame) and peeled
10 sun dried tomatoes, not packed in oil (soaked in hot water for about 10 minutes and then drained)
8 large basil leaves
sea salt and black pepper to taste
2 Tbs extra-virgin olive oil
pinch of dried hot red pepper flakes
1 pint multi-colored small tomatoes, halved or quartered
¼ cup cilantro, roughly chopped
about ½ lb of your favorite pasta (try a grain-free one) (I used Cappello's fettuccine)
* Note: this recipe makes enough sauce for at least twice as much pasta as indicated, so if you have extra, be sure to store it in the fridge or freezer for another meal!
Instructions
Put the roasted peppers, sun-dried tomatoes, basil, salt and pepper, oil, and hot red pepper flakes into a blender. Whiz it up until smooth.
Pour the sauce into a pot and place it over medium heat just until very warm.
Cook the pasta al dente.
Drain the pasta and toss it with sauce.
Gently mix in fresh tomatoes and cilantro.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/roasted-red-pepper-fettuccine/