Roasted Red Pepper Pesto Pasta (say that three times fast!)
2 cups whole wheat penne noodles
2 TBSP grape seed oil (or other oil)
4 cloves garlic, minced
1/2 cup diced roasted red pepper (from a jar is fine)
3 TBSP flour
1 cup almond milk, unsweetened and unflavored
1/2 tsp onion powder
3 TBSP nutritional yeast
1/4 tsp red pepper flakes (reduce if you don't like spicy food)
1 TBSP lemon juice
1/8 cup fresh basil, minced OR 1/4 cup store-bought pesto
salt and pepper
Cook noodles according to package directions.
Heat oil in small sauce pan over medium low heat. Add garlic and sauté for two minutes. Add roasted red pepper and sauté for additional two minutes. Mix in flour. Gradually add almond milk, stirring thoroughly, until all the milk is incorporated (if you add too much milk at a time, the sauce will be lumpy). Stir in the remaining ingredients and increase heat to medium. Bring the sauce to a boil, then reduce the heat and simmer for about three minutes. The sauce should thicken slightly. Remove from heat.
Drain the noodles, combine the noodles and the sauce, and serve!