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Black Bean Sofrito Alfredo Pasta

Developing a gluten free & kosher version for squid ink pasta called black bean sofrito alfredo pasta to satisfy my aesthetic eye.
Course dinner
Cuisine Gluten free, Italian, vegetarian
Keyword alfredo, black beans, gluten free, pasta, sofrito
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Author Feed Your Soul Too



  • 3 Whole Banana Peppers rough cut
  • 3 Whole Serranos rough cut
  • 2 Medium Red Onions rough cut
  • 1 Bunch Cilantro
  • 4 Whole Vine Ripe Tomatoes chopped
  • 1 Whole Red Pepper rough chop
  • 4 Cloves Garlic
  • 3 Ounces Piquante Peppers
  • 2 Tsp Olive Oil

Gluten Free Alfredo

  • 3 Tbsp Butter
  • 3 Tbsp Rice Flour
  • 15 Ounces Coconut Milk
  • 4 Ounces Mozzarella Cheese


  • 2 Lbs Black Bean Pasta



  1. In a blender, begin by blending the banana peppers and red onions.  Then, add in all the rest of the ingredients (now that they fit) and pulse to a chunky consistency.

    Heat a skillet on medium high heat and add the oil.  Add the sofrito and cook for 3 - 4 minutes.  Set aside.


  1. Begin by melting the butter.  Next, add the rice flour (gluten free).  Mix well and cook for 2 minutes to cook out the flour.  Slowly begin added the coconut milk.  If the consistency is not where you like it, you can add in the pasta water.  Once the roux has thickened, add the cheese and stir until it melts.  Add in your sofrito mixture and mix well and cook for a few minutes to warm up.

Pasta - Compiling Dish

  1. Cook the pasta in a double boiler according to the box instructions.  Drain the pasta reserving the liquid.  Take about 3/4's of the pasta and add it to the sofrito alfredo sauce.  Mix well.  

    Serve and enjoy!