Quinoa Shell pasta with Garlic Jalapeno sauce.

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5 from 1 vote

Quinoa Shell pasta with Garlic Jalapeno sauce.

Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Bell peppers. Vegan, gluten-free soy-free recipe.

Prep Time15

Cook Time15

Course: Main Course

Servings:

Author: Vegan Richa

Ingredients

2 cups cooked Quinoa shells or other pasta of choice cooked according to instruction
2 teaspoons extra virgin olive oil or other oil or choice or vegetable broth to make Oil free
1 large Carrot peeled and sliced
1/2 a large Red bell pepper sliced
1 medium Tomato chopped small
1/2 teaspoon salt
1 teaspoon dried basil or parsley

Sauce

2-4 Tablespoons ground raw Cashew more for thicker sauce
2 Tablespoons Flour I used wheat, use any neutral flour or cashew flour
1/2 cup Coconut milk or other non dairy milk of choice
1/2 Jalapeno or to taste or Leave out for plain white garlic sauce
3-4 cloves of garlic Use roasted garlic for a roasted garlic sauce
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/4 teaspoon salt
1 Tablespoon Extra virgin olive oil Omit for Oil free

Sauce Variations

Use roasted Garlic instead of raw garlic.
Add a teaspoon of onion flakes
Use ground white pepper to taste instead of Jalapeno
Add a generous pinch of fresh grated nutmeg.

US Customary - Metric

Instructions

Blend all the ingredients of the Jalapeno garlic Sauce until smooth and keep ready.
In a large pan, saute the veggies for 4-5 minutes.
(Saute in vegetable broth to make Oilfree)
Add the pasta, salt, dried basil, tomatoes and sauce and mix well.
Cover and cook for 4-5 minutes on low heat until the sauce begins to boil and thickens.
Taste and adjust salt.
Stir and cover for another 2 minutes.
Serve hot.
Top with non dairy Mozzarella or bread crumbs or white pepper or serve as is.

Notes

Nutritional values based on one serving

Nutrition

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