Get ready to transform your dinner routine with a mouthwatering vegan pasta experience that will make your taste buds dance! This gluten-free sensation combines the smoky heat of chipotle, the rich sweetness of roasted red peppers, and the delightful crunch of toasted pumpkin seeds into one irresistible dish. Perfect for those craving bold flavors without compromising on health or dietary needs, this recipe proves that plant-based meals can be incredibly exciting and satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 8 oz gluten-free pasta
- 1 cup roasted red peppers, chopped
- 1/4 cup pumpkin seeds
- 1 tablespoon chipotle in adobo sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta cooking water.
- While the pasta cooks, prepare the sauce. In a food processor or blender, combine roasted red peppers, chipotle in adobo sauce, 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy, creating a vibrant red pepper sauce.
- In a large skillet, toast the pumpkin seeds over medium heat for 3-4 minutes, stirring constantly until they become golden and fragrant. Remove from heat and set aside.
- Return the skillet to medium heat, add the remaining olive oil, and pour in the roasted red pepper sauce. Warm the sauce for 2-3 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, tossing gently to coat evenly with the sauce. If the sauce seems too thick, add a little reserved pasta water to achieve desired consistency.
- Transfer the pasta to serving bowls, garnish with toasted pumpkin seeds and fresh basil leaves. Serve immediately while hot.
Tips
- • Always reserve some pasta water before draining - it's liquid gold for creating silky, perfectly coated sauces! • Toast your pumpkin seeds slowly and carefully to prevent burning - watch for that golden color and fragrant aroma. • For extra depth of flavor, consider roasting your own red peppers instead of using jarred ones. • If you prefer less heat, reduce the amount of chipotle in adobo sauce. • Use a high-powered blender for the smoothest possible sauce texture. • Fresh basil is crucial - chop it right before serving to maintain maximum flavor and aroma.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
