Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Red Bell Pepper. Vegan Glutenfree Soyfree Recipe

Easy Vegan Jalapeno white Sauce with Quinoa Shell pasta

Woah woah.. Just 400 Page Views away from hitting 1 Million, thats 1000000 Page Views! How awesome is that. Thank you everyone for continuing to visit and for being there for the blog! :)

A simple white sauce and pasta recipe today. The sauce is easy to put together and flexible to taste. Add or remove some flavors for variations. I added some Jalapeno to this sauce and paired it with sweet carrots and Red bell pepper and Quinoa shell pasta.

This creamy spicy sauce with the sweet veggies works out just perfect for a weeknight quick meal. Change up the veggies, top it with cheese, double up the recipe.

Eat me.

For more Pasta, Sauces, Lasagna options see here. Each picture in the collection has a recipe link.

What is your favorite weeknight pasta sauce?

I am thinking of changing up the look and feel of the blog and making it easier to find recipes.. New year plans:) Lets see if I can work something out. If you have a feature request or a suggestion.. drop it in the comments or on the Facebook page. 

Quinoa shells, White garlic Jalapeno Sauce with Carrots and Red Bell Pepper

Allergy Information: Dairy, egg, soy, yeast free. Can be easily glutenfree.
Serves 2. Cook Time 15-20 minutes


2-2.5 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


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.


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.

This pasta is being shared at Slightly Indulgent Tuesdays, Shine Supper Club, Allergy Free Wednesdays, Rickis wellness weekend.

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  1. says

    One million page views?!! Holy cow, Richa! That’s awesome!!! Congratulations!

    I like the idea of making it easier to find recipes on your blog. There have been times that I’ve been looking for something specific in the past, and it’s been a little tricky to find it.

    This pasta dish looks so delicious! I love the sound of that creamy jalapeño sauce. It looks like the perfect cozy comfort food!

    • says

      Thank you Cadry!! I know.. i am super excited too.. Hubbs is finally upgrading my camera to celebrate:)

      I know, i try to keep the by label index updated, and google search isnt that great either:)
      It is comfort food for us with the spice indeed:)

  2. says

    you go girl! your blog is so famous! not to mention, you have great, innovative ideas and beautiful pictures!

    i’m excited for your blog makeover. they are always fun!

    i love this white garlic jalapeno sauce! it looks so delicious and i can’t wait to make it!

    • says

      :D. this is the leftover pasta.. i ate most of it for lunch, then decided i should click a few pictures.. found a rmekin that could fit without looking empty and click nd then evening snack ;)

  3. says

    This is such a healthful recipe, Richa. I’ve been cooking more with gluten-free pasta too, and I really like it. I don’t usually add carrots to pasta, but you seem to have made it work. Great pictures, as always.

  4. says

    Looks so yummy Richa! I love creamy pasta options and have a pack of quinoa pasta sitting at the back of my cupboard somewhere that I must use!

  5. says

    Making a dairy free white sauce – you have pulled it off so well. Awesome clicks too. Your blog will touch a million hits in no time now and you deserve every bit of that special moment – enjoy to the full!

  6. says

    Congrats on 1 million views! You’re a rock star!

    I don’t even really love pasta, but every time you make some, I want it. Bad. :-)

    I think you’re on the right track with making recipes easier to find and so on. I think that no matter what you do, Vegan Richa is still going to be awesome. :-)

  7. says

    Congratulations on reaching this milestone! Now you know that the next million or two will absolutely fly by. There’s good reason you’ve attracted such an audience, and you prove that with every new post. :)

  8. says

    I just made this recipe twice in one week, so simple and delicious! The second time I added some chipotle powder for an extra kick and a bit of kale… mmm:)

  9. Nina says

    The sauce thickened up beautifully in pan. Could see that thick cheese sauce drizzled all over broccoli or for nachos. Used lemon instead of nutritional yeast for cheesy quality because we have terrible MSG-like symptoms with nut’l yeast. Thanks again!


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