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Creamy Roasted Red Pepper & Tomato Penne Pasta Recipe

By April 2, 2015 5 Comments

healthy pasta recipes

Creamy Roasted Red Pepper & Tomato Penne Pasta (Tasty Thursday)
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Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 8 oz penne quinoa pasta
  • 3 large chicken breasts, diced (optional)
  • 2 cups grape tomatoes
  • 2 large red bell peppers
  • 3 garlic cloves
  • 2 small yellow onion or shallots
  • 3 tbsp quinoa flour
  • 4 tbsp coconut or almond milk
  • Aztec sea salt and fresh cracked black pepper
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cut tomatoes into halves and dice red peppers.
  3. Place tomatoes and peppers on a baking pan lined with foil and place in the oven for 20 minutes. Set a side once finished.
  4. Boil pasta according to package, minus 2-3 minutes because they will continue to cook in frying pan.
  5. Meanwhile, in a large frying pan or wok, add a small amount of oil over medium heat.
  6. Dice garlic and onion. Add salt and pepper and fry until soften and translucent.
  7. Add 3 tbsp quinoa flour and toss.
  8. Add milk and whisk until mixed well.
  9. Cook for 5 more minutes.
  10. Remove from heat, add to a blender and pulse on high until mixture is creamy.
  11. In the frying pan or wok add diced chicken and cook until browned and white in the centre.
  12. Lower the temperature to low-medium.
  13. Add pasta, sauce, roasted tomatoes and bell peppers and fold together.
  14. Let simmer for up to 5 minutes before serving.
One of my favorite things to eat is pasta! When I started on my healthy living journey, I cut pasta out entirely.  I was so bummed but I wanted my dream body. I instead ate broccoli, fish, rice, chicken and spinach ALL THE TIME, which made me want to eat “bad” food even more. I knew there was a better way; a way to eat tasty foods and still look good.

Thankfully I was able to add many new foods to my diet. I spent hours studying the best foods to eat, when to eat them, and what foods I should avoid. I am happy to cook pasta again for my Italian stallion of a husband, as well as our part-Italian daughter 😉

This dish is one of my favorites. The first time I made it for my husband he asked where I ordered it from. My Response…”Your wife’s kitchen. Have your heard of it? It’s the best place in town.” I think you will love this recipe too so give it a try and let me know below what you think.

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I use a Vitamin for the sauce but any powered blender will do. I  love that a good blender breaks up even the smallest seed or nut. If you like your sauce chunky, don’t blend it at all and it will still taste delicious.

 

 

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Once I have mixed all the ingredient together in the pan, I like to let it sit for the flavours to come together before serving it. Placing a lid on it will prevent the heat from escaping. Once you plate it, top it with a few roasted peppers and some parsley.

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ENJOY!

Join the discussion 5 Comments

  • Grayson says:

    What brand of quinoa noodles did you use in this recipe?

    Thanks!

  • Renata says:

    Hi flavia That looks delicious!!!!

    what’s the most suitable substitute for quinoa pasta and quinoa flour? I’m not able to find those in my area. Brown rice and buckwheat is all I find here, from gluten free options…

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