Creamy Roasted Red Pepper Pasta

I’ve been trying different brands of gluten-free pasta. I really like the brown rice pasta I tried a few months ago, but I decided to give corn/rice pasta a try. I can’t remember where I bought this, but it could have been Target or Walmart.  (The prices for GF pasta are the best at Target.)  It is made in Italy and so that gives it some street cred in my book.

It didn’t stick together after it was cooked quite as much as the plain rice pasta.  It had great mouth feel–practically like wheat pasta.  Obviously use whatever pasta you like the best or have on hand.

Creamy Roasted Red Pepper Pasta
original recipe

Ingredients:
2 red bell peppers, about 1 lb. (or equivalent from a jar, rinsed well before using)
1/2 cup cashew cream (recipe follows), or dairy sour cream
salt and pepper, to taste
hot sauce (I looooooove Frank’s), to taste
sliced olives (I had canned, Kalamata would be the 1st choice)
a few big handfuls of baby arugula
8 oz. gluten-free (or whatever you have) pasta, cooked and drained

Instructions:
Roast the red pepper under a broiler or over an open flame until the skin is blistered and black. Place the peppers in a bowl and cover tightly with plastic wrap. Let sit for about 10 minutes. Remove the peppers from the bowl and use a dry paper towel, or your fingers to rub off the blackened peel. Cut the peppers open and remove the stem and seeds. Place in a food processor or blender. Add the cashew cream and process until pureed. If you need to, stop and scrape down the sides. Add a little water to thin it out if it’s too thick. Taste and adjust seasonings accordingly.

Put the pasta in a serving bowl. Top with the sauce and stir to coat. Add the sliced olives and arugula, toss gently. Serve warm or room temp.

My sweet little Betta is always near me when I’m cooking and taking pictures.  One day that girl will have to get a blog of her own. :)  Isn’t she gorgeous?!  I can’t get over her.