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Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Bell peppers. Vegan, gluten-free soy-free recipe.
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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.
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What is your favorite weeknight pasta sauce?
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Quinoa Shell pasta with Garlic Jalapeno sauce.
Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Bell peppers. Vegan, gluten-free soy-free recipe.
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.
Instructions
- 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.
Notes
Nutritional values based on one serving
Nutrition
Calories: 440kcal, Carbohydrates: 55g, Protein: 13g, Fat: 20g, Saturated Fat: 6g, Sodium: 515mg, Potassium: 547mg, Fiber: 10g, Sugar: 6g, Vitamin A: 6575IU, Vitamin C: 53.8mg, Calcium: 55mg, Iron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This pasta is being shared at Slightly Indulgent Tuesdays, Shine Supper Club, Allergy Free Wednesdays, Rickis wellness weekend.
One of my all time favorite recipes! Thanks Richa!
yay!
Hi there! I’m just wondering about how much 2-4 tablespoons ground raw cashews would be if they were whole. I have the WEAKEST blender on the planet, lol so usually when making cashew sauces I have to soak them before blending, do you think that it would be maybe like 1/4 cup of whole cashews before grinding them?? I’m hoping this makes sense…
The same amount. 4 Tbsp whole cashews will ground to be just a bit less than 4 tbsp ground.
Haha! Dang I’m not sure why I thought it would be a different amount. I’ll blame it on being a semi-new cook. I actually ended up making this last night before I saw your reply, I think I used about 1/3 cup soaked cashews and the only thing I added was a little veggie broth to thin it out (since I used too many cashews lol) but it was delicious and my husband liked it too! Thanks for the awesome recipe!
Awesome!
This looks amazing! I am making it tonight for dinner. Did you use canned coconut milk or the box one? I’m assuming the one in the can is thicker?
i usually use canned unless specified otherwise.
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!