Roasted Red Pepper Pasta

Beans

3/4 cup cannelloni / navy beans

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot manual mode, 9 minutes for cannelloni beans / 4 minutes for navy beans in high pressure and let the pressure release naturally.

Sauce

2 Red Bell Peppers

Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred about 30 minutes. Turn twice while roasting. Immediately taking the peppers out, cover in foil for 30 minutes to steam, then peel away charred skin, seeds and stems. Set aside.

1 Tbsp Olive Oil
1/4 Cup Shallots, Chopped
2 Tbsp Garlic, Chopped
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Heat olive oil in a pan, add shallots, garlic, salt and black pepper powder and saute for 2 and 1/2  minutes in medium flame, 2 and 1/2 minutes in low. Add this to blender along with roasted peppers.

1 and 1/2 Cup Almond Milk
1/4 Tsp Red Pepper Flakes
2 Tbsp Nutritional Yeast
1 and 1/2 Tbsp Gluten Free Flour 

Add almond milk, red pepper flakes, nutritional yeast, gluten free flour, blend until creamy and smooth.

Once blended, place the sauce back to the sauce pan, heat it over medium heat for 4 minutes in medium flame and 4 minutes in low flame.

Pasta

1 Pound Gluten Free Pasta

Cook pasta according to package instruction and toss it with the sauce. I Used Spaghetti and I cooked for 17 minutes, I usually use Fusilli, I cook for 12 minutes.

Garnish

1/4 Cup Fresh Basil, Chopped / Parsley Chopped

Serve with fresh basil / parsley.

Taste Note: Tastes AWESOME
Serves: 2
Source: minimalistbaker