The Almond Milk Cookbook by Alan Roettinger

Author:Alan Roettinger
Language: eng
Format: epub
Publisher: Book Publishing Co.
Published: 2015-03-29T04:00:00+00:00

spiral pasta WITH ROASTED PEPPER SAUCE

MAKES 4 SERVINGS

This bright-red cream sauce is laden with layers of flavor so delicious you could eat it with a spoon. It’s paired here with spiral pasta, which captures just the right amount of sauce to transport it directly to your eagerly waiting taste buds.

2 tablespoons extra-virgin olive oil

1 cup diced onion

3 cups diced roasted red peppers (see tip, page 13)

2 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon hot smoked paprika

¼ teaspoon cayenne

1 cup water

1 bay leaf

2 cups unsweetened almond milk or Basic Almond Milk (page 9)

1 pound spiral pasta, such as fusilli, rotelle, or gemelli

1 tablespoon chopped fresh parsley, for garnish

Put the oil in a large saucepan over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the red peppers and garlic, and cook, stirring constantly, until nearly dry, about 3 minutes. Add the salt, paprika, and cayenne and stir well. Add the water and bay leaf.

Decrease the heat to medium-low and cook, stirring occasionally, until the vegetables are tender and nearly dry, about 15 minutes. Add the almond milk and stir until well combined. Increase the heat to medium-high and cook, stirring frequently, until the almond milk is reduced by about half, about 5 minutes. Remove and discard the bay leaf. Transfer to a blender and process on high speed until smooth. Return to the saucepan, cover, and keep warm.

Cook the pasta in boiling water according to the package directions. Drain and add to the sauce. Toss well. Garnish with the parsley and serve at once.

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