Adding tequila to this dish, adds to the complexity of flavors. You won't be disappointed with this unique dish. 

Ingredients

12 ounces pasta of choice
8 ounces cherry tomatoes
5 mini peppers (color of choice)
3/4 cup shallot
2 Tablespoons olive oil
1/4 cup tequila
4 Tablespoons butter
2 Tablespoons gluten-free flour (I use namaste')
1 cup clear vegetable broth (non-tomato based)
4 medium garlic cloves
1 lime
1 teaspoon sea salt
1/2 cup cashew cream
1/3 cup fresh cilantro

     Directions Below

 

 

Step ONE:

12 ounces pasta of choice

Cook according to package directions.

Step TWO:

Heat oven to low broil

8 ounces cherry tomatoes, halved

5 mini peppers (color of choice)

Place on baking sheet. Spray with olive oil and place in oven on middle shelf. Watch frequently and rotate peppers when charred. Cook until veggies are moderatly roasted- approximetly 20 minutes. Remove from oven. Place peppers in paper bag. Fold bag down to retain heat. When cooled, about 10 minutes, remove skins from flesh. Slice into long strips, set aside. 

Step THREE:

3/4 cup shallot, chopped

2 Tablespoons olive oil

1/4 cup tequila

Heat olive oil over medium heat, add shallot. Cook for about 15 minutes stirring occassionally. Add tequila, reduce tequila by about 50%.

Step FOUR:

4 Tablespoons butter

2 Tablespoons gluten-free flour (I use namaste')

1 cup clear vegetable broth (non-tomato based)

4 medium garlic cloves, crushed

1 lime, juiced

1 teaspoon sea salt

1/2 cup cashew cream 

1/3 cup fresh cilantro, chopped

Add butter to Step THREE, melt. Whisk flour into mixture. Slowly whisk in broth. Add garlic, lime, and salt. Bring to soft boil, stirring frequently. Mix in cream. Add cilantro. Bring to soft boil. Mix with immersion blender (or electric hand mixer*) until sauce is smooth. Serve over pasta. Top with roasted tomatoes and peppers. Enjoy!

*If using electric hand mixer, the sauce may not turn out as smooth.