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I use gluten free pasta and flour to make a quick and easy dinner.If you have time try roasting your own peppers, its easy and tastes great.
8 ounces favorite pasta (I used gluten free rotini)
2 Tablespoons SB Organic Buttery Spread
1 Tablespoon flour (wheat or gluten free)
1 cup unsweetened almond milk
2 roasted red peppers
1/2 medium onion diced
2-3 cloves garlic (minced)
crushed red pepper flakes (optional)
salt and pepper to taste
SB Cooking Oil as needed
1/2 cup cherry tomatoes
Bring a medium/large pot of water to boil. Once it boils add pasta and cook per the directions on the package.
In a medium sized sauce pan heat the SB buttery spread over a medium heat until it melts. Generally about 1 minute.
Add flour to the melted butter and quickly whisk for 1 minute.
Add the diced onion and minced garlic to the flour/butter mixture and cook 4-5 minutes stirring frequently.
Once the onions start to become translucent whisk in almond milk. Bring the sauce to a boil stirring frequently.
Once the sauce boils lower the heat and add in the coarsely chopped roasted red peppers with stems and seeds removed). If desired add crush red chili pepper.
Using an immersion blender to blend the sauce until smooth. If you do not have an immersion blender you could also (carefully) transfer to a blender or food processor to smooth and then transfer back to the stove.
Add salt and pepper to taste.
Drain pasta and serve with sauce and cherry tomatoes cut in half.
Note: There are plenty of tutorials online as to how to roast peppers under the broiler or using a gas stove burner.
4 servings (177 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 283 kcal
Fat 5 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 1 g
Cholesterol 0 mg
Sodium 117 mg
Carbohydrates 48 g
Dietary Fiber 2 g
Total Sugars 4 g
Protein 8 g