Who doesn’t love a warm toasty dish in the fall? I know I do, and this recipe is good for both lunch and dinner. For a meal low in gluten, Lauren and I opted for brown rice pasta. Another option would be quinoa pasta—a type of pasta I had no idea existed until I was strolling the aisle of World Market. (World Market is a store that has all kinds of great foods imported from all over the world–we’re talking anything from pasta to an amazing tencha green tea). Be sure to enjoy the pasta with shredded mozzarella or a little parmasean cheese for a delectable treat (If you’d rather keep it vegan, omit the cheese and either replace with a vegan cheese or simply top with some crushed garlic or bruschetta.
Red Pepper Pasta w/Mozzarella
What you’ll need:
About 2 cups brown rice spaghetti or brown rice rotini
4 cups of water for the pasta
1 cup spaghetti sauce (for your own recipe combine 1/2 cup tomato sauce, 1/4 cup olive oil and 1/4 cup water. simmer until warmed, add 1 tsp black pepper, 1 tsp salt, and some crushed oregano)
1/4 cup diced red bell pepper
1/2 tablespoon ground garlic
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup mozzarella cheese
Boil the 4 cups of water in a large saucepan. Once boiling add the pasta variety you chose. Reduce heat to medium and simmer. Make sure to monitor and stir regularly as brown rice pasta tends to absorb moisture quickly.
In another smaller saucepan, add all other ingredients excluding the mozzarella cheese. Simmer on medium heat until everything is tender.
Strain your pasta and add everything from the smaller saucepan to the large saucepan w/the pasta. Top with the mozzarella cheese, if you would like to add more feel free.
**This recipe yields about 2-3 servings**