Ingredients
-
For the Pasta:
-
12 oz (about 340g) gluten-free pasta (choose your favorite shape)
-
1 tablespoon olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 red bell pepper, diced
-
1 yellow bell pepper, diced
-
1 zucchini, diced
-
1 cup cherry tomatoes, halved
-
1 Salt and black pepper to taste
-
1 Fresh basil leaves for garnish
-
For the Coconut Cream Sauce:
-
1 can (13.5 oz) full-fat coconut milk
-
2 tablespoons nutritional yeast
-
2 tablespoons lime juice
-
1 teaspoon ground cumin
-
1/2 teaspoon paprika
-
1 Salt and black pepper to taste
Directions
Steps
|
1
Done
|
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside. |
|
2
Done
|
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent. |
|
3
Done
|
Add the diced red and yellow bell peppers and sauté for another 2-3 minutes until they begin to soften. |
|
4
Done
|
Stir in the diced zucchini and halved cherry tomatoes. Season with salt and black pepper. Cook for an additional 3-4 minutes until the vegetables are tender yet still crisp. |
|
5
Done
|
While the vegetables are cooking, prepare the coconut cream sauce. In a separate saucepan, combine the full-fat coconut milk, nutritional yeast, lime juice, ground cumin, paprika, salt, and black pepper. Heat over low-medium heat, stirring until the sauce is well combined and heated through. Remove from heat. |
|
6
Done
|
Pour the coconut cream sauce over the cooked gluten-free pasta and gently toss until the pasta is evenly coated. |
|
7
Done
|
To serve, plate the pasta and top it with the sautéed vegetables. Garnish with fresh basil leaves. |
