Pasta is an all time favourite for kids and for adults. Recently, I started a new diet which needed me to turn into a vegan and eat gluten free foods. My kids were asking for pasta and I was craving for same. I decided to use the gluten free pasta and make a vegan sauce which was creamy smooth and delicious.
The best review was when the kids ate it all and were happy that it was delicious, creamy and awesome. They couldn’t guess that the pasta was missing milk, cheese and butter that makes it creamy . They also asked me to make them again to carry to school for their friends.
I also have posted gluten free pasta in vegan white sauce , if you like white sauce over red sauce. Check it out here- Vegan Gluten free white sauce pasta.
This is a guilt free pleasure and super healthy recipe and awesome for people with gluten allergy or those who are vegans.
Give this recipe a try and trust me , you’ll never go back to a milk, cream cheese red sauce. Its a smoky , velvety and bursting with flavours pasta with zero guilt and low calories.
- 2 – red bell peppers
- 2-3 Tbsp extra virgin olive oil
- 2 medium onions, finely chopped
- 2 – Medium Tomatoes, chopped
- 4 cloves garlic finely chopped
- Salt – as per taste
- Black pepper – as per taste
- 1 1/2 cups – Almond Milk
- 1 1/2 Tbsp roasted oats (grind them fine)
- Red pepper flake & dried herbs
- 300 gms gluten-free pasta
Wash and wipe dry the bell peppers. Apply a little olive oil and roast the bell peppers on open flame till its charred from all sides. Keep rotating it from time to time to get an even charring. Then, keep them in a glass bowl covered to let the steam work. After 5 mins, remove charred skin, seeds and stems. Set aside.
Cook pasta according to instructions on the package ; drain, toss in a little olive oil, little salt, pepper cover with a towel and set aside.
Heat a medium pan, add olive oil and sauté garlic, dried herbs, black pepper and roasted oats powder on medium heat for half a minute. Add, onions, salt as per taste and half tsp sugar and sauté them till golden brown (sprinkle water if you feel its sticking to pan). Add in chopped tomatoes, add salt and cook till tomatoes are soft. Remove from heat and cool.
Transfer the cooled sauce to a blender and add almond milk, check seasoning and blend till creamy and smooth.
Once blended, place sauce back in the pan over medium to thicken (almond milk splits at higher temp). Once it reaches a simmer, reduce heat to low and continue simmering, till desired consistency is reached.
- Add in boiled pasta and toss around in the sauce till pats is well coated.
Top with dried or fresh basil, oregano and chilli flakes . You can use vegan parmesan shavings as topping , if its available near you.
- Enjoy the guilt free gluten free vegan red sauce pasta.