Creamy Low FODMAP Roasted Red Pepper Pasta

Ingredients

• 4 cups fettuccine
• 1 jar roasted red peppers
• 0.33 cup pumpkin puree
• 2 tablespoons garlic-infused oil
• 1 cup dairy free milk, unsweetened
• 1 tablespoon tapioca flour
• 0.25 cup fresh basil
• 3 tablespoons nutritional yeast
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 2 tablespoons pine nuts
• 1 cup green beans

Instructions

1. 1Cook fettuccine according to package directions. Drain and toss with 1 tablespoon extra virgin olive oil.
2. 2In a blender, combine roasted red peppers, pumpkin puree, Garlic-Infused Oil, dairy free milk, tapioca flour, fresh Basil, and nutritional yeast. Blend until completely smooth.
3. 3Pour the sauce into a large skillet and heat over medium heat, stirring, until it thickens slightly. Add the cooked pasta and optional green beans, tossing to coat evenly. Season generously with salt and black pepper.
4. 4Serve the pasta warm, optionally garnished with red pepper flakes, pine nuts, and a squeeze of lemon juice.