If you’re a runner, cycler, or swimmer training for a race and looking for vegan, gluten free fuel, this is the dish for you! This pasta is delicious, hearty, and satisfying.The roasted red peppers add a deep, rich flavor and color to the sauce. The sauce can also be used in many other dishes. It goes really well with grilled tofu or portobello mushrooms and is also fantastic on its own. By adding less water, it can be used as a dip for your favorite chip or crudite. This recipe makes 4 servings of pasta and about 6 (1/4 cup) servings of sauce. The final amount of sauce will vary depending on how much water is added to thin it.
Quinoa Rotelle with Roasted Red Pepper Cashew Cream Sauce
- For the Roasted Red Pepper Sauce:
- 1.5 cups cashew cream sauce (refer to recipe for Cashew Cream Sauce)
- 1 (16 oz) jar of roasted red peppers drained
- 2 cloves roasted garlic (to roast garlic refer to Truffled Cauliflower Crostini recipe)
- 2 tbs lemon juice
- 1 pinch of salt (more to taste) For the pasta:
- 1 package (8 oz) gluten-free quinoa rotelle (I used Ancient Harvest Brand)
- 1 tbs extra virgin olive oil
DirectionsPlace cashew cream sauce, garlic, lemon juice, and roasted red peppers in a blender and blend until smooth. Add salt to taste.
For the quinoa rotelle, cook according to package directions in a large sauce pan. Toss with olive oil and salt to taste. Divide cooked pasta into 4 servings and top with about 1/4 cup roasted red pepper cashew cream sauce.
1 serving Ancient Harvest rotelle (package makes 4 servings; 2 oz dry pasta per serving):
- Calories: 205 cal
- Protein 4g
- Carbs 46g
- Fiber 4g
- (add 20 calories per serving for olive oil)
1/4 cup roasted red pepper cashew cream sauce:
- Calories: approximately 93 calories
Total calories per serving with pasta, olive oil, and 1/4 cup sauce:
- approximately 318 cal