Looking for a delicious and easy pasta recipe to impress your guests or simply enjoy a cozy night in? Look no further than this Roasted Red Pepper Pasta recipe! With its creamy and flavorful sauce, this dish is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- The roasted red peppers and creamy sauce create a perfect balance of flavors.
- The quick and easy preparation makes it ideal for busy weeknights.
- This dish is great for meal prep and can be enjoyed as leftovers.
Ingredient Notes:
Ingredients:
Peppers & Aromatics:
- Red peppers: add a sweet and smoky flavor to the sauce.
- Sweet white onion: provides a subtle sweetness to balance the dish.
- Garlic cloves: add a hint of savory depth.
- Olive oil and kosher salt: essential for roasting the peppers and aromatics.
Other Ingredients:
- Penne rigate or any tube-shaped pasta: perfect for holding the creamy sauce.
- Butter or olive oil: adds richness to the dish.
- Cashew milk or any creamy milk: creates a luscious and dairy-free sauce.
- Pasta water: helps to thin out the sauce and bind it to the pasta.
- Tomato paste: adds a rich tomato flavor to the sauce.
- Dried oregano: enhances the overall flavor profile.
- Red pepper flakes: adds a kick of heat to the sauce.
- Kosher salt: brings all the flavors together.
- Finely grated parmesan or nutritional yeast: for serving.
Step-by-Step Instructions:
- Roast the peppers and aromatics: Preheat the oven, toss the peppers, onion, and garlic with olive oil and salt, and roast until slightly charred.
- Make the pasta: Cook the pasta according to the package instructions and reserve some pasta water.
- Bring the sauce together: Blend the roasted peppers, onions, and aromatics with the remaining sauce ingredients until creamy.
- Mix with the pasta and serve: Combine the sauce with the pasta, adjust for salt, and serve with grated parmesan.
Helpful Tips:
- For a smoother sauce, peel the roasted red peppers after roasting.
- Add a splash of balsamic vinegar for a tangy twist.
- Use gluten-free pasta for a gluten-free version of this dish.
- Store leftover sauce separately and mix with pasta when ready to eat for best results.
Expert Tips for the Best Results:
- Use a high-powered blender for a silky smooth sauce.
- Adjust the consistency of the sauce by adding more pasta water as needed.
- Garnish with fresh basil or parsley for added freshness.
- Experiment with different types of pasta for a unique twist on this recipe.
Serving Suggestions:
Serve this Roasted Red Pepper Pasta with a side salad, garlic bread, and a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to revive the sauce.
Frequently Asked Questions:
- Can I use dairy milk instead of cashew milk? Yes, you can use any creamy milk of your choice.
- Can I roast the peppers ahead of time? Yes, you can roast the peppers in advance and store them in the refrigerator until ready to use.
- Can I freeze the sauce? The sauce may separate when frozen, so it’s best to enjoy it fresh.
Conclusion:
Now that you have the recipe for this delicious Roasted Red Pepper Pasta, it’s time to get cooking! Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this recipe is sure to please. Try it out and let us know how it turns out in the comments below!
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Roasted Red Pepper Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful Roasted Red Pepper Pasta that combines the smoky sweetness of roasted red peppers with a creamy cashew milk sauce. This dish is a perfect balance of comfort and elegance for any meal.
Ingredients
Peppers & Aromatics:
- 3 medium red peppers, cut into large slices
- 1 medium sweet white onion, cut into wedges
- 8 garlic cloves
- Olive oil and kosher salt for roasting
Other Ingredients:
- 10 oz penne rigate or any tube-shaped pasta
- 1 tbsp butter or olive oil
- 1/2 cup cashew milk or any creamy milk
- 1/4 cup pasta water
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt, plus more as needed
- Finely grated parmesan or nutritional yeast for serving
Instructions
- Roast the peppers and aromatics. Preheat the oven and roast the peppers, onion, and garlic until charred.
- Make the pasta. Cook pasta and reserve pasta water.
- Bring the sauce together. Blend roasted aromatics with cashew milk, pasta water, and seasonings.
- Mix with the pasta and serve. Combine sauce with pasta and serve with parmesan.
Notes
- Adjust red pepper flakes for desired heat level.
- Adjust salt to taste.
Nutrition
- Serving Size: 1 plate
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg