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
Units
Scale
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