Yields: 4 Servings
- Preheat oven to broil. Cook pasta according to directions on box.
- Add bell peppers to a sheet tray and broil until charred on all sides. About 3 minutes a side. (rotate while broiling) Remove from oven, place peppers into a bowl and cover with plastic wrap to steam for 10 minutes. Once cool enough to handle, peel skin off peppers and remove seeds. Cut into pieces.
- Meanwhile, to a large sauté pan over medium heat, add olive oil, shallots and garlic, cook 5 minutes. Stir in rice flour, almond milk, nutritional yeast, and hot pepper flakes if wanted. Season with salt and pepper. Remove to blender, add roasted peppers and blend until smooth.
- Add blended sauce back to pan. Stir in cooked pasta, divide between bowls and garnish with basil.