Roasted Red Pepper and Pumpkin Fettuccine (Vegan & Gluten Free)

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Roasted Red Pepper and Pumpkin Fettuccine

Creamy and delicious pasta sauce that's easier to make and will have you coming back for more!
Servings 8
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • Blender
  • Glass baking dish
  • Large saucepan
  • Silicon spatula
  • Frying pan

Ingredients

Pasta sauce

  • 160 g cashews
  • 400 g tomatoes
  • 1 red pepper (large) approx. 170-180g after de-seeding
  • 500 g pumpkin
  • 3 cloves garlic
  • 250 ml water
  • 1/2 lemon (juiced)
  • 1 tsp smoked paprika
  • 1 tsp Himalayan rock salt
  • 1/4 tsp smoke chipotle

Other ingredients

  • 300 g portobello mushrooms
  • 2 tbsp teriyaki coconut aminos
  • 1 tbsp olive oil
  • 500 g gluten free fettuccine can use other GF pasta as well

Instructions

  • Pre-heat the oven to 180℃. Peel and chop the pumpkin into bite-sized chunks, cut the pepper in half and de-seed, quarter the tomatoes, and peel and smash the garlic. Place into the glass baking dish, drizzle with a little olive oil and season well. Roast in the oven for around 25-30 minutes until the veggies have softened and the pepper looks slightly charred. Note: if needed you can turn up the oven to 200℃ to increase the charring of the peppers. Whilst the veggies are roasting, you can soak the cashews in boiling water for 5-10 minutes to soften them, and prepare the pasta and mushrooms.
  • Cook the pasta according to the instructions on the packet (usually cooking for around 8-10 minutes in boiling water). Be careful with some gluten free pasta as it breaks up easier than wheat flour pasta, so you may need to adjust the cooking time accordingly.
  • Whilst the pasta and veggies are cooking you can sauté the mushrooms. Chopped into smaller chunks and fry in the olive oil on a medium heat for 3-4 minutes until softened and reduced down. Then add the teriyaki aminos and continue to sauté for a further 2-3 minutes until they start to caramelise a little.
  • Once the veggies have cooked, remove from the oven and place the pepper into a dish covered with cling film (or just a lid) for 5 minutes, to steam it and make it easier to remove the skin. Once this step is complete, you can slowly remove the charred skin.
  • Add the veggies with all the other sauce ingredients into the blender and blend on high until all are well combined and the sauce is nice and creamy. Pour the sauce over the drained pasta, and add in the sautéed mushrooms. Mix well to combine and serve hot. Enjoy!
Calories: 386kcal
Course: Baby & Toddler, Main Course
Cuisine: Italian
Keyword: Comfort Food, Gluten-free, Vegan

Nutrition

Calories: 386kcal | Carbohydrates: 61g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 422mg | Potassium: 644mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 33mg | Calcium: 32mg | Iron: 3mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

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