Popular Conditions & Diets
Ingredients
10
Time
30m
Serves
3
Recipe by Megan Horsley
Ingredients
10
Time
30m
Serves
3
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
Dinner
Gluten-Free
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 Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
