Quinoa Shell Pasta, White Garlic Jalapeno Sauce with Carrots and Red Bell Pepper. Vegan Glutenfree Soyfree Recipe

Ingredients

• 2 cups cooked Quinoa shells or other pasta of choice (cooked according to instruction)
• 2 teaspoons extra virgin olive oil or other oil or choice (or vegetable broth to make Oil free)
• 1 large Carrot peeled and sliced
• 1/2 a large Red bell pepper sliced
• 1 medium Tomato chopped small
• 1/2 teaspoon salt
• 1 teaspoon dried basil or parsley

Sauce

• 2-4 Tablespoons ground raw Cashew (more for thicker sauce)
• 2 Tablespoons Flour (I used wheat, use any neutral flour or cashew flour)
• 1/2 cup Coconut milk (or other non dairy milk of choice)
• 1/2 Jalapeno (or to taste or Leave out for plain white garlic sauce)
• 3-4 cloves of garlic (Use roasted garlic for a roasted garlic sauce)
• 1/2 teaspoon mustard powder
• 1 Tablespoon nutritional yeast
• 1/4 teaspoon salt
• 1 Tablespoon Extra virgin olive oil (Omit for Oil free)

Sauce Variations

• Use roasted Garlic instead of raw garlic.
• Add a teaspoon of onion flakes
• Use ground white pepper to taste instead of Jalapeno
• Add a generous pinch of fresh grated nutmeg.