1 pound gf pasta (Bi-Aglut or Dr. Schar) 8 ounces gf cream cheese, at room temperature 1/4 cup buttermilk 2 garlic cloves, minced 1 Tablespoon fresh basil, minced 2 Tablespoons fresh Italian parsley, minced 1 teaspoon fresh thyme, minced Salt and freshly ground black pepper 1/2 cup red bell pepper, cut into 1/4"x1 inch strips 1 Tablespoon olive oil
Prepare pasta according to package directions. Drain.
In a small bowl, combine gf cream cheese, buttermilk, garlic, basil, parsley and thyme; mix with a fork until well blended. Adjust seasonings to taste with salt and freshly ground black pepper.
In a small skillet, heat olive oil over medium heat. Add red bell pepper and sauté until just tender.
Toss pasta with cream cheese mixture and red bell pepper until evenly coated. Adjust seasonings to taste with salt and freshly ground black pepper.