Ingredients

• 2 tbsp extra virgin olive oil, divided
• 1 tbsp minced garlic
• 1 chipotle pepper in adobo, chopped
• 1 ½ tbsp taco seasoning
• 1, 14 oz can coconut cream
• 2 ½ cups vegetable broth
• 1 lb short gluten free pasta of choice - we recommend Jovial Foods Brown Rice Pasta
• 2 green bell peppers, thinly sliced
• 1 red onion, thinly sliced
• Chopped cilantro, to serve
• Red pepper flakes, to serve

Directions

1. Heat a large pot over medium heat and add 1 tbsp olive oil. When the oil is hot, add the garlic and chipotle pepper. Saute, stirring occasionally, for 3 minutes.
2. Stir in the taco seasoning and cook for another minute. Stir in the coconut cream and vegetable broth and bring to a simmer.
3. Once simmering, stir in the pasta. Simmer, stirring often, for 15-20 minutes, or until the pasta is cooked and most of the liquid has been absorbed.
4. Meanwhile, heat a large skillet over medium heat and add the remaining 1 tbsp olive oil. When the oil is hot, add the bell peppers and onion. Saute, stirring often, until the vegetables are just tender, about 5-7 minutes.
5. Add the sauteed peppers and onion to the pasta and stir well to combine.
6. Serve warm with fresh cilantro and red pepper flakes, if desired!