Spicy & Savory Shishito Pepper Pesto Pasta with Brown Rice Noodles
Quick & Healthy Shishito Pepper Pesto Pasta using Brown Rice Noodles (No Flour, Vegan Recipe)
Have you made a delicious shishito pepper pesto? Now it’s time to use it! We’re introducing a tasty and healthy pasta made with shishito pepper pesto and brown rice noodles. Enjoy this flavorful, nutritious dish.
Ingredients- 1 bundle Brown Rice Noodles (approx. 100g)
- 2-3 Tbsp Olive Oil
- 2 Tbsp Minced Garlic (or 5-6 cloves sliced garlic)
- 1/2 medium Onion
- 12 Shishito Peppers
- 3-4 Tbsp Homemade Shishito Pepper Pesto
- 1/2 cup Hot Water (approx. 100ml)
- 1 Tbsp Soy Sauce (or low-sodium soy sauce)
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Red Pepper Flakes (optional, for extra heat)
Cooking Instructions
Step 1
Start by bringing a large pot of water to a boil for the brown rice noodles. Once the water is boiling, add the noodles. In a separate pan, heat 2-3 tablespoons of olive oil over low heat and gently sauté the sliced garlic (or minced garlic) until fragrant and lightly golden. Add the thinly sliced onion and cook until translucent. Finally, add the chopped shishito peppers and sauté briefly until they soften slightly.
Step 2
In a separate pan, heat 2-3 tablespoons of olive oil over low heat. Add the sliced garlic (or minced garlic) and sauté slowly until fragrant and lightly golden, infusing the oil with flavor. Add the thinly sliced onion and cook until it becomes translucent and tender. Next, add the prepared shishito peppers and stir-fry briefly, ensuring they don’t become too soft, to maintain a pleasant bite.
Step 3
Prepare the brown rice noodles, which will serve as the pasta base. Unlike regular spaghetti, brown rice noodles may require slightly different cooking methods. Refer to the package instructions but consider cooking them a bit longer than usual for your desired texture.
Step 4
Add the brown rice noodles to the generously boiling water. Cook them for about 1-2 minutes longer than the time indicated on the package (usually around 7 minutes). Using a large pot is recommended to prevent overflow. Adding a splash of cold water when the water boils up can help make the noodles chewier.
Step 5
Once cooked, drain the brown rice noodles in a colander. Rinse them thoroughly under cold running water to remove excess starch. This step is crucial to prevent the noodles from sticking together or becoming slimy. After rinsing, add the noodles directly to the pan with the sautéed shishito peppers.
Step 6
Add 3-4 tablespoons of the shishito pepper pesto to the pan with the noodles and stir-fry quickly to coat the noodles evenly. If the mixture seems a bit dry, pour in about 1/2 cup of hot water to help loosen the sauce and integrate it with the noodles. Stir well until everything is combined and the sauce is smooth. (Adjust the amount of water based on the noodles’ texture.)
Step 7
Season the pasta with 1 tablespoon of soy sauce (or low-sodium soy sauce) to build the base flavor. Adjust with salt and pepper to taste. If you desire more heat, crumble in some red pepper flakes. Once everything is well combined, turn off the heat. Drizzling a little extra olive oil over the top before serving adds a nice sheen and enhances the overall flavor.
