Spicy Roasted Red Pepper & Chipotle Pumpkin Seed  Pasta Bowl 

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Prep Time: 15 min Cook Time: 10 min Total Time: 25 minutes Servings: 4 

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.

INGREDIENTS

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

INSTRUCTIONS

Cook pasta according to package directions. Set aside.

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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.

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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.

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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.

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Stir in pasta. Serve and top with desired garnishes. Enjoy!

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