Creamy Roasted Red Pepper & Tomato Penne Pasta (Tasty Thursday)
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 8 oz penne quinoa pasta
  • 3 large chicken breasts, diced (optional)
  • 2 cups grape tomatoes
  • 2 large red bell peppers
  • 3 garlic cloves
  • 2 small yellow onion or shallots
  • 3 tbsp quinoa flour
  • 4 tbsp coconut or almond milk
  • Aztec sea salt and fresh cracked black pepper
  1. Preheat oven to 450 degrees F.
  2. Cut tomatoes into halves and dice red peppers.
  3. Place tomatoes and peppers on a baking pan lined with foil and place in the oven for 20 minutes. Set a side once finished.
  4. Boil pasta according to package, minus 2-3 minutes because they will continue to cook in frying pan.
  5. Meanwhile, in a large frying pan or wok, add a small amount of oil over medium heat.
  6. Dice garlic and onion. Add salt and pepper and fry until soften and translucent.
  7. Add 3 tbsp quinoa flour and toss.
  8. Add milk and whisk until mixed well.
  9. Cook for 5 more minutes.
  10. Remove from heat, add to a blender and pulse on high until mixture is creamy.
  11. In the frying pan or wok add diced chicken and cook until browned and white in the centre.
  12. Lower the temperature to low-medium.
  13. Add pasta, sauce, roasted tomatoes and bell peppers and fold together.
  14. Let simmer for up to 5 minutes before serving.
Recipe by Flavilicious Fitness at