Spicy Roasted Red Pepper & Chipotle Pumpkin Seed Pasta Bowl (Vegan, Gluten-Free)

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MOON and spoon and yum

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(2)

Ingredients

4 servings

1 8 oz package gluten-free pasta of choice (I use elbows)
1 cup raw pumpkin seeds
3 cups water
1 cup chopped roasted red peppers
1/2 onion
6 garlic cloves
1 tablespoon chickpea / garbanzo bean flour OR gluten-free all purpose flour
1 tablespoon coconut cream (optional)
1 tablespoon apple cider vinegar
1 teaspoon coconut sugar
1/2 teaspoon ground chipotle pepper powder
1/4 teaspoon red chili flakes
2 tablespoons olive oil
to taste sea salt
to optionally garnish: pepitas / pumpkin seeds (nutritional yeast, oregano, chili flakes)

Beginner Dinner Pasta Gluten-Free ...

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Preparation

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Step 1

Cook pasta according to package directions. Set aside.

Step 2

Prepare your pumpkin seed milk: In a high speed blender or food processor combine pumpkin seeds and water. Blend until smooth. Strain in a nut-milk bag or cheesecloth, and set aside.

Step 3

To a high speed blender or food processor combine red peppers, onion, garlic, flour, coconut cream, vinegar, sugar, ground chipotle, red chili flakes and pumpkin seed milk. Blend until smooth.

Step 4

In a large skillet or pot heat olive oil over medium heat. Add blended pasta sauce. Simmer until you reached your desired consistency / thickness. Salt to taste.