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Charred Red Pepper Spicy Pumpkin Sauce Pasta (Gluten-Free, Vegan)

Published: August 31, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4
Charred Red Pepper Spicy Pumpkin Sauce Pasta (Gluten-Free, Vegan)
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Average Rating: 4 | Rated By: 1 users

A new twist on pasta sauce, but without garlic? All you need is charred peppers, steamed veggies all seasoned with miso and a little coconut cream to make this Italian-like meal. It’s a bowl of fresh veggies turned into comfort food. An easy, healthy vegan recipe that can be on the table in less than 30 minutes. This is a low-cal, low-fat recipe and by replacing the pasta with zucchini noodles can also be low carb. Another wonderful gluten-free fall recipe to add to your recipe box! 

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Ingredients

  • 1 lb. cubed skinless pumpkin (about 4 cups) you can also use butternut squash or acorn squash
  • 1 large onion, sliced
  • 2 medium carrots, diced
  • 2 cups warm water
  • 1/4 cup GF miso paste (fermented beans)
  • 2 red bell peppers, quartered
  • 1 tsp. melted coconut oil or avocado oil for brushing
  • 1/2 tsp. GF thyme
  • 1/2 tsp. GF ground black pepper
  • 1/4 tsp. GF nutmeg
  • GF Cayenne pepper to taste
  • 1 can (5.4 oz) 160 ml unsweetened coconut cream
  • 12 oz. gluten-free pasta, (spaghetti or any short pasta)
  • Optional toppings: nutritional yeast flakes, chopped fresh parsley, hot pepper chilli flakes. (If you are not following a vegan diet add grated parmesan cheese)
  • Check out our new STORE for great gluten-free finds and kitchen gadgets

    • Instructions

  • In a large pot whisk together water and miso paste. Add pumpkin, onions and carrots. Do not stir. Cover and cook over medium heat for 15 minutes
  • While the veggies are steaming, turn your oven broiler on. Place peppers on a baking sheet and lightly brush with melted coconut oil. Broil until the peppers are charred, about a minute per side. Keep a close eye on this because they can burn very easily
  • Place veggies with miso, charred peppers, thyme, black pepper, nutmeg, cayenne pepper and coconut cream into a food processor and blend until creamy. Taste and adjust seasoning if needed. Set aside until ready to use
  • Cook pasta per package directions and drain, do not rinse. Pour the sauce over and gently stir to evenly coat. Serve hot with your favourite toppings


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