Creamy Roasted Red Pepper Pasta
User Reviews
5.0
2,598 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
254 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Roasted Red Pepper Pasta
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This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal
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Ingredients
- 1 onion quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- salt to taste
- 12 ounces Spaghetti
- 1 15 ounces jar roasted red peppers drained
- ½ cup milk of choice
- fresh basil for serving
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Instructions
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.
Equipments used:
Notes
- *Nutrition facts use almond milk.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Make Ahead Tips: You can make the roasted red pepper sauce up to 3 days in advance and store it in the fridge. When ready to use, just heat the sauce in a skillet until it bubbles and toss with your favorite pasta.
- Substitutes: For best results, follow the recipe as is. However you can use any milk of choice. And you can also use more or less of the onions and garlic, depending on your taste preferences.
- Equipment: I use my Kitchen Aid food processor to blend the roasted red peppers with the onions and garlic. You can use any food processor or any blender you'd like.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
810mg
(34%)
Potassium
245mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
345IU
(7%)
Vitamin C
28mg
(31%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 810mg | 34% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,598 reviews
Excellent
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