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Red Pepper Pasta w/Mozzarella

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**



About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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