Creamy Roasted Red Pepper Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
This dish begins with roasting quartered onions, garlic cloves, and crushed red pepper in olive oil until soft and golden, intensifying their flavor. These roasted components are then blended with drained roasted red peppers and milk to create a smooth, creamy sauce. Meanwhile, spaghetti is boiled in salted water to al dente and drained, reserving pasta water. The sauce is mixed with pasta, and reserved water is added to adjust the consistency as needed. Fresh torn basil is added for freshness and color just before serving.
The resulting pasta offers a balance of creamy texture, gentle heat from crushed red pepper, and sweetness from the roasted vegetables, making it comforting and flavorful. The roasting process softens and caramelizes the aromatics, deepening the sauce's complexity.
This pasta is served hot and works well for a main meal with a light salad or crusty bread. It can also be prepared ahead by making the sauce up to three days in advance and reheating gently. Leftovers store well refrigerated for several days. The recipe accommodates variations in milk type for dietary preference and allows customizing onion and garlic amounts for taste.
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 roasted red peppers drained, jarred
- ½ cup milk of choice
- basil for serving, fresh
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.
Notes
- Use any preferred milk type; almond milk is one option for the sauce.
- Make the roasted red pepper sauce up to 3 days ahead and keep refrigerated; reheat before tossing with pasta.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- A food processor or blender can be used to achieve a smooth sauce texture.
- Adjust amounts of onions and garlic based on your flavor preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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