Creamy Red Pepper Pasta

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I recently went to a naturopath to determine my crazy allergic reactions. During the past 3-4 years, I’ve noticed that I would get really upset stomachs from eating anything from the onion family. In the past year, I’ve woken up numerous times with swollen eyes and face. I suspected multiple things from shampoo, vitamin pills, creams and make up. I could not pin point the exact cause of these extreme break outs.

I decided I wanted to figure out what the triggers were and go get my blood tested for allergies. The blood test took a month for it to come back. During that month, I wondered and thought of all the combinations of foods that I would have to give up. Then the fateful day came and I found out that I had a food sensitivity to dairy!!

For the last 2 weeks, I’ve eliminated dairy from my diet to see if my allergies improved. For those 2 weeks, I’ve missed milk in my coffee, cheese on my toast and cheesecake. *sigh* Oh well! There are still lots of delicious foods that don’t involve dairy. Here is a creamy red pepper pasta that tastes delicious and sure to end your dairy woes!

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Begin by taking 3 red peppers and placing them into a 400 degree oven for 20-30 minutes or until nice black char forms. This charing will allow the pepper skin to fall off and to create a sweet roasted pepper taste. When the peppers have turned black (yes black), place them in a bowl and cover. The steam and heat will help the skin separate from the sweet flesh.

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When the peppers are cool to touch, peel the skin away. Remove the top and the seeds and set the pepper flesh aside.

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Chop a small onion and 3 cloves of garlic. In a saucepan, sauté the onions and garlic in some olive oil. Add some shrimp and cook until just pink.

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The shrimp are ready when they shells turn pink and the flesh has turned from a translucent colour to a more opaque one. The longer you cook shrimp, the more tough and rubbery it becomes. Set the shrimp aside for later.

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In a blender, add the red pepper, 2 cups of almond milk and an eighth of a cup of nutritional yeast. The nutritional yeast will give the sauce a cheesy taste. Blend the mixture until it is smooth. Add some salt and pepper to taste.

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To thicken the sauce, add 2 Tbsp of cornstarch mixed with a tsp of water. Put the sauce back into the sauce pan and slowly add the cornstarch. Bring the pasta sauce to a boil and stir for 2-3 minutes.

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If the sauce is still too runny, add a bit more cornstarch and water. Try to avoid adding the cornstarch directly to the pasta sauce as it will clump up and you will end up with a lumpy sauce.

redpepperpasta13Add the shrimp back into the sauce and heat before serving.  This dish makes a great alternative to cream sauces! Give it a try!

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http://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

Check out other recipes on our blog  https://eatitnoworeatitlater.com/recipes-list/

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