Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Bell peppers. Vegan, gluten-free soy-free recipe.
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
- Blend all the ingredients of the Jalapeno garlic Sauce until smooth and keep ready.
- In a large pan, saute the veggies for 4-5 minutes.
- (Saute in vegetable broth to make Oilfree)
- Add the pasta, salt, dried basil, tomatoes and sauce and mix well.
- Cover and cook for 4-5 minutes on low heat until the sauce begins to boil and thickens.
- Taste and adjust salt.
- Stir and cover for another 2 minutes.
- Serve hot.
- 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.