This roasted red pepper sauce is so easy to make and is absolutely gorgeous on top of gluten-free pasta. It's a fun twist on classic pasta sauce that the whole family is going to love.
Cook pasta according to package directions, drain and set aside in a large serving bowl.
Combine the roasted bell pepper, coconut milk, sea salt, pepper, and ground cayenne pepper in a food processor and puree until smooth.
Transfer the sauce to a medium saucepan over high heat on the stove top and stir for 5 minutes or until the sauce thickens.
Remove the sauce from the heat and pour over the cooked pasta. Gently fold the sauce into the pasta using two large spoons and serve immediately. Garnish with fresh basil.