Creamy Roasted Red Pepper Pasta
User Reviews
5
Creamy Roasted Red Pepper Pasta
Description
The recipe begins by roasting red bell peppers, along with onions and garlic, separately to avoid uneven cooking and to prevent burnt flavors. The peppers develop blackened spots from roasting at 400°F, then are peeled and deseeded. These roasted ingredients are blended into a smooth sauce that may be enhanced with tomato paste for extra depth and a slightly tangy note.
This sauce is gently heated and combined with cooked al dente spaghetti, offering a creamy yet light coverage that complements the pasta without weighing it down. The natural sweetness from the red peppers is balanced with seasoning and optional additions like cayenne pepper or red chili flakes to introduce mild heat.
The dish is garnished with chopped parsley, shaved Parmesan, and freshly ground black pepper to add freshness, saltiness, and mild pungency. The notes emphasize careful roasting to avoid charring the onions and garlic, which could add a burnt taste. Using almond milk can make the dish vegan, with allowance to adjust liquid quantities for consistency.
Ingredients
- 3 bell pepper red
- 2 onion or shallots
- 4 cloves garlic
- 2 tablespoon olive oil
- ½ cup milk use almond milk to make it vegan (if needed extra add few tablespoons extra, of your choice
- 12 ounce spaghetti noodles or other pasta of your choice
For Garnish:
- parsley chopped
- Parmesan Cheese shavings
- black pepper freshly ground
Instructions
How To Roast Peppers For The Sauce:
- For this pepper sauce, I prefer red bell peppers. Gives a distinctive orangish colored sauce. Yellow or green bell peppers will change the color of the sauce.
- To roast peppers for the sauce, spray (rub) olive oil to red bell peppers, shallots or onions, and garlic and season with salt and ground black pepper. Broil or roast in oven at 400 F until black spots are seen on bell peppers. It might take about 20 minutes. Keep an eye on onions and garlic. If you see onions and garlic turning black, remove them and let bell peppers alone roast well.
- Remove from oven, let it rest for couple of minutes until it’s cool enough to handle peppers. Peel skin off peppers, de-seed them.
- Blend roasted and peeled peppers with roasted onions, roasted garlic until smooth. You can add few tablespoon of tomato paste to the sauce for extra flavors.
- That’s it, roasted red pepper sauce ready!
Tossing Pasta in Sauce:
- You can simply toss cooked pasta in the sauce. I personally prefer to heat up the sauce and adjust the seasoning before in toss in the pasta. Pasta in creamy red pepper sauce is best when served HOT!
- Heat olive oil. Add the sauce and let it turn hot.
- Then season with salt and ground pepper.
- Add milk of your choice and mix it all together.
- Once creamy sauce turns hot, turn off flame. Add in any cooked pasta of your choice. Toss well to coat evenly.
- Serve hot garnished with chopped parsley, couple of Parmesan shavings before you serve.
Notes
- Roast red bell peppers separately from onions and garlic to prevent burning and bitterness.
- Peel and deseed the roasted peppers before blending for a smooth sauce.
- Add tomato paste while blending for enhanced flavor.
- Cook pasta until just under al dente to finish perfectly when mixed with sauce.
- For mild heat, add cayenne pepper or red chili flakes to balance sweetness.
- Use almond milk for a vegan version and adjust liquid quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 24mg | 1% |
| Potassium | 472mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2844IU | 57% |
| Vitamin C | 116mg | 129% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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