Roasted Red Pepper Pasta

If you ever get a hankering for pasta but then remember it's not the healthiest, check out our Kootenay friends' amazing sourdough pasta. In Penticton you can find it at Save on Foods and Whole Foods. Their pasta is easily digestible, they have high standards for their products and are sourced using the highest-quality ingredients. Honestly, in my opinion this sourdough pasta (other than being healthier and better to digest) is actually better than regular pasta!

You can enjoy your sourdough pasta with any of the veggies that you have at home to roast, but here's a wonderful recipe fitted for spring. (Yup, we're getting ready for spring!)

 

Veggie-Filled Roasted Red Pepper, Spinach and Asparagus Pasta

Prep time 10-15 minutes    Cook time 30 minutes   Serves 4

Recipe contributed by Renee Altman of Verity Nutrition.

 

Ingredients

1 medium onion, diced 

2 garlic cloves, minced

2 tablespoons avocado oil

1 1/2 cups unsweetened coconut or almond milk

2 tablespoons nutritional yeast

2 tablespoons arrowroot powder (or organic cornstarch)

1- 300ml jar roasted red peppers, drained

1 lb. asparagus

2 oz. spinach, chopped

4 servings Quinoa Kaslo Sourdough Pasta

1/2 teaspoon salt or more to taste

 

Method

1. Preheat oven to 350F. Fully coat asparagus with 1 tablespoon oil  and a bit of salt in a pan and cook for 15 minutes.

2. Meanwhile, dice onion and garlic. Sauté in a sauce pot with oil for 5-6 minutes until onions are translucent.

3. Add coconut milk, nutritional yeast and arrowroot powder (or cornstarch.) Whisk and bring to a boil, stirring until sauce thickens. 

4. Remove from heat and add to high speed blender with drained roasted red peppers. Blend until smooth, add salt if needed.

5. Boil water with salt for the pasta. Once boiling, add pasta and cook to desired preference (5-8 minutes). Drain.

6. Combine sauce with pasta. Add chopped spinach, stir. and serve on top of asparagus. The spinach will cook from the heat of the pasta.

Enjoy!