Red Pepper Pasta
Makes: 4 servings • Total Time: 20 minutes • FODMAP Rating: medium
A bright, flavorful, and quick meal that is a refreshing twist from typical tomato sauce pasta.
Ingredients
1 (12 oz) jar of roasted red peppers, drained
4 cloves garlic, chopped
½ teaspoon salt
2 tablespoons tahini or ⅓ cup raw cashews, soaked in hot water for 10 minutes if you don’t have a high-speed blender
¼ cup nutritional yeast
¾ cup plant-based milk
¼ teaspoon red pepper flakes, use at least ½ teaspoon for more heat)
14 to 16 oz box whole grain or legume-based pasta
Plant-Based Parmesan, optional
Instructions
1.Bring a large pot of water to boil for the pasta and cook according to package directions.
2.Blend the sauce ingredients in a blender together until very smooth.
3.Pour the sauce into a skillet and bring to a low simmer, stirring frequently. This cooks the raw garlic and thickens the sauce slightly.
4.Once pasta is cooked then drain.
5.Add drained pasta to the skillet with the sauce and stir together.
6.Sprinkle with plant-based parmesan if desired. The pasta will soak up the sauce quite a bit over the next 10 minutes.
Plant-Based Parmesan
Ingredients
¾ almond flour
¼ nutritional yeast
¼ teaspoon garlic powder
Instructions
1.Mix almond flour, nutritional yeast, garlic powder, and salt.
2.Store in an air-tight container.
3.Sprinkle it on top of pasta, salads, soup, etc.
*FODMAP Swaps: keep garlic under a clove per serving or swap out proportions with a FODMAP-friendly swap (see introduction for ideas); watch portions if using whole grain or legume-based pasta and mix with white pasta if needed; choose tahini over cashews
*Don’t forget to preload on vegetables before you eat!
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