This nutritious and flavorful pasta is delicious beyond your wildest dreams. You would never be able to tell it is gluten-free AND dairy-free!
Delight your senses with this yummy pasta dish! You don’t want to miss out on this one.
Time to chef it up: 🧑🍳
Ingredients:
- 1 jar roasted bell peppers, liquid drained
- 5 green onions, white and green parts, chopped
- 2 cloves garlic, minced
- 4-6 sun-dried tomatoes, oil-packed
- 1 bunch fresh basil, leaves only
- 1/8 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 lb gluten-free noodles of your choice
Instructions:
- Prepare the Ingredients:
- Drain the roasted bell peppers.
- Chop the green onions, both white and green parts.
- Mince the garlic cloves.
- Drain the sun-dried tomatoes if needed and chop them.
- Wash and pick the basil leaves.
2. Make the Sauce:
- Combine the roasted bell peppers, chopped green onions, minced garlic, sun-dried tomatoes, and balsamic vinegar in a food processor.
- Pulse the mixture until it is well combined but still slightly chunky.
- Add the fresh basil leaves to the food processor.
- While pulsing, gradually stream in the extra virgin olive oil until the sauce is smooth and well blended.
- Season with salt and pepper to taste.
3. Cook the Pasta:
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente.
- Reserve about 1 cup of pasta cooking water, then drain the pasta.
4. Combine Pasta and Sauce:
- Return the drained pasta to the pot.
- Add the roasted bell pepper and sun-dried tomato basil sauce to the pasta.
- Toss to combine, adding reserved pasta water a little at a time to reach your desired consistency.
Did you make this recipe?
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