Ingredients
10
Time
30m
Serves
3
Recipe by Megan Horsley
Ingredients
10
Time
30m
Serves
3
Dinner
Gluten-Free
2
Red Bell Peppers
seeded and chopped
2 large
Garlic Cloves
peeled and trimmed
1/2 large
Yellow Onion
chopped
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Sea Salt
plus extra for pasta water
1/4 tsp
Freshly Ground Black Pepper
2 tsp
Italian Seasoning
2 cups
Rice Pasta
1/2 cup
Full-Fat Coconut Milk
2 Tbsp
Fresh Parsley
chopped
1
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
2
Put the bell peppers, garlic and onion on the baking sheet. Drizzle the olive oil over everything and season with the salt and pepper. Toss well to coat and then roast for 30 to 35 minutes or until everything softens and starts to brown.
3
Meanwhile, cook the quinoa pasta according to package directions in salted water. Drain.
4
Add the roasted vegetables, Italian seasoning and coconut milk to a blender and blend well until just smooth. Adjust seasoning to taste.
5
Add the sauce to the pasta and toss well to coat. Garnish with the parsley and service. Enjoy!
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
