roasted-red-pepper-and-white-bean-pasta

I’m gunna let you in on a little secret. I’m a self proclaimed gluten-free pasta recipe fanatic.

Actually let’s re-phrase that…I’m an EASY pasta recipe fanatic. Easy is the key word here, folks.

There is nothing I love more than making my clients a bowl of whole grain gluten-free pasta filled with tons of veggies and protein.

You probably think I’m nuts.

But I’m not.

Obviously.

I just love food.

And love making my clients (and YOU) happy.

roasted-red-pepper-and-white-bean-pasta-dinner

My inspiration for this bowl of goodness came from a pretty white bean recipe I made last spring and thought it would be so fun to re-create the dish with a comfort food kinda touch. Ya know, something to serve in the cold, chilly weather we face in November.

Get your gloves ready, folks. Let’s hope this winter isn’t as cold as last year here in NYC.

If it is, just make about 10 batches of this pasta dish and reheat it over and over again every night of the winter to keep yourself happy and warm.

Okay?

gluten-free-dairy-free-roasted-red-pepper-and-white-bean-pasta

Pretty easy.

It’ll streamline your food shopping list.

That’s for darn sure.

Enjoy!

xo

roasted-red-pepper-and-white-bean-pasta-recipe

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4.8 from 4 reviews
Roasted Red Pepper and White Bean Pasta {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
 
Prep
Cook
Total
 
Gluten-Free, Dairy-Free, Vegan
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 lb. gluten-free pasta
  • 4 large roasted red peppers, thinly sliced
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 garlic clove, minced
  • 2½ Tbsp. olive oil
  • pinch chili powder
  • sea salt and pepper, to taste
Instructions
  1. Cook pasta according to package directions.
  2. In a large bowl, toss cooked pasta, red peppers, cannellini beans, garlic, olive oil, chili powder, sea salt and pepper. Serve warm.
Nutrition Information
Serving size: 4 Calories: 502 Fat: 10.2g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 78.8g Sugar: 5.8g Sodium: 199mg Fiber: 28.6g Protein: 27.5g Cholesterol: 0mg

 

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I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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19 comments

  1. This recipe sounds so delicious!! I don’t think I’ve ever thought to use roasted red peppers this way. And this would work great with the Lundberg Family Farms giveaway your are having!! Thank you for sharing this and for the giveaway!

  2. I was just telling my mom several days ago that , this year I would love to have an absolute healthy and spectacular Thanksgiving Feast. A Delicious Turkey but without all the usual “fattening” dishes that we have with it. I told her that I’m think more along the lines of having some delicious Pasta Salad loaded with veggies. To win 2 boxes of this will certainly be a dream come true for the Holiday season.

  3. This recipe looks great…simple, easy, and yet full of flavor. Definitely one to try. And would work well with the Lundberg pasta giveaway! Thanks!

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