Creamy Roasted Red Pepper & Tomato Penne Pasta (Tasty Thursday)
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 2-3
- 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
- Preheat oven to 450 degrees F.
- Cut tomatoes into halves and dice red peppers.
- Place tomatoes and peppers on a baking pan lined with foil and place in the oven for 20 minutes. Set a side once finished.
- Boil pasta according to package, minus 2-3 minutes because they will continue to cook in frying pan.
- Meanwhile, in a large frying pan or wok, add a small amount of oil over medium heat.
- Dice garlic and onion. Add salt and pepper and fry until soften and translucent.
- Add 3 tbsp quinoa flour and toss.
- Add milk and whisk until mixed well.
- Cook for 5 more minutes.
- Remove from heat, add to a blender and pulse on high until mixture is creamy.
- In the frying pan or wok add diced chicken and cook until browned and white in the centre.
- Lower the temperature to low-medium.
- Add pasta, sauce, roasted tomatoes and bell peppers and fold together.
- Let simmer for up to 5 minutes before serving.
Recipe by Flavilicious Fitness at https://flaviliciousfitness.com/2015/04/02/healthy-pasta-recipes/
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