Gluten-Free Fettucine with Roasted Red Pepper Sauce

 

I just recently tested tomatoes on rotational basis and did not have a reaction: YAY! I am not brave enough to eat a marinara or red meat sauce yet, but an occasional tomato on a salad, with an egg, or on a sandwich is a beautiful thing! In its stead I developed a roasted red pepper sauce that is wonderfully rich on pasta or white fish. I think jarred peppers would work, but roasting your own peppers is so aromatic as well as simple.

 

To roast, heat up the grill or broiler to med-high (mine is about 400-450 degrees). Put peppers on and turn every 4 minutes or so, whenever the skin turns black. Once all sides are black, take off grill (or out from under broiler) and place in a glass or metal bowl and cover with a lid or foil to steam. After about 12-20 minutes, peel the charred skin off. It should come right off. Then pull the stem out which pulls out most of the seeds. Cut into fourths and scrape the seeds and veins off. They smell so good!

• 1, 14 ounce package of Tinkyada fettucine, cooked and rinsed (or other favorite GF pasta)
• 1/3 cup chopped white or yellow onion
• 2 tbsp oil (olive, grapeseed, safflower or other oil of choice)
• 1 jar or 4 roasted red peppers
• 1/3 cup crumbled goat cheese
• 1/3 cup chicken or vegetable broth
• 2 tsp red wine vinegar
• salt and pepper to taste
• 2 tbsp slivered basil
• 1/4 cup pine nuts, toasted

Saute onion in oil over med-low heat, until soft but not brown. Add roasted red peppers, onion, vinegar, broth and goat cheese in blender or food processor and process until smooth. Season with salt and pepper. Place cooked and rinsed pasta and sauce in the same pan the pasta was cooked and heat until hot. Or heat sauce and pour over hot pasta. Serve in a pasta bowl and top with basil and toasted pine nuts.

 Toasted pine nuts: toast nuts in a dry skillet over med-high heat, shaking pan often to toast evenly

For fish: replace red wine vinegar with lemon juice