Simple, practical, and full of everyday flavour, Quinoa Shell pasta with Garlic Jalapeno sauce. is a vegan, vegetarian main course made with cooked Quinoa shells or other pasta of choice, extra virgin olive oil or other oil or choice, and large Carrot peeled and sliced. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: Not specified
  • Yield: 2
  • Category: Main Course
  • Cuisine: Kitchen notes

Ingredients

  • 2 cups cooked Quinoa shells or other pasta of choice (cooked according to instruction)
  • 2 teaspoons extra virgin olive oil or other oil or choice (or vegetable broth to make Oil free)
  • 1 large Carrot peeled and sliced
  • 1/2 a large Red bell pepper sliced
  • 1 medium Tomato chopped small
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil or parsley

Sauce

  • 2-4 Tablespoons ground raw Cashew (more for thicker sauce)
  • 2 Tablespoons Flour (I used wheat, use any neutral flour or cashew flour)
  • 1/2 cup Coconut milk (or other non dairy milk of choice)
  • 1/2 Jalapeno (or to taste or Leave out for plain white garlic sauce)
  • 3-4 cloves of garlic (Use roasted garlic for a roasted garlic sauce)
  • 1/2 teaspoon mustard powder
  • 1 Tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1 Tablespoon Extra virgin olive oil (Omit for Oil free)

Sauce Variations

  • Use roasted Garlic instead of raw garlic.
  • Add a teaspoon of onion flakes
  • Use ground white pepper to taste instead of Jalapeno
  • Add a generous pinch of fresh grated nutmeg.

Method

  1. Blend all the ingredients of the Jalapeno garlic Sauce until smooth and keep ready.
  2. In a large pan, saute the veggies for 4-5 minutes.
  3. (Saute in vegetable broth to make Oilfree)
  4. Add the pasta, salt, dried basil, tomatoes and sauce and mix well.
  5. Cover and cook for 4-5 minutes on low heat until the sauce begins to boil and thickens.
  6. Taste and adjust salt.
  7. Stir and cover for another 2 minutes.
  8. Serve hot.
  9. Top with non dairy Mozzarella or bread crumbs or white pepper or serve as is.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.