This gluten-free and vegan pasta dish is bursting with flavorful roasted red peppers, ground chipotle pepper and its secret ingredient of homemade pumpkin seed milk! Topped off with pepitas, red chili flakes and nutritional yeast, it makes for one big, spicy and delicious bowl of healthy comfort food.
pasta
raw pumpkin seeds
water
fresh pumpkin seed milk
red peppers
onion
garlic
chickpea / garbanzo bean flour
coconut cream
apple cider vinegar
coconut sugar
chipotle pepper powder
red chili flakes
olive oil
salt
pumpkin seeds,
nutritional yeast, oregano, chili flakes
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.
To a high speed blender or food processor combine red peppers, onion, garlic, flour, coconut cream, vinegar, sugar, ground chipotle, and red chili flakes. Blend until smooth.
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.