Creamy Roasted Red Pepper Pasta
User Reviews
5.0
18 reviews
Excellent
Creamy Roasted Red Pepper Pasta
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Roasted red pepper pasta is for perfect weeknight dinner that's made in 30 minutes from scratch. The hero of the dish is roasted red pepper sauce that is creamy, luscious, velvety, silky smooth, smoky savory flavor with subtle sweet notes.
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Ingredients
- 3 red bell peppers
- 2 shallots or onion
- 4 cloves garlic
- 2 tablespoon olive oil
- ½ cup milk of your choice use almond milk to make it vegan (if needed extra add few tablespoons extra )
- 12 ounce spaghetti noodles or other pasta of your choice
For Garnish:
- chopped parsley
- Parmesan shavings
- freshly ground black pepper
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
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Highly recommend you roast your bell peppers. It results in a fresh, smoky sweet savory flavor. To be on the safer side roast onion and garlic separately and bell peppers separately, as they tend to roast faster than bell peppers. If roasting together keep an eye on onion and garlic, you may have to remove them from the oven much before bell peppers. Make sure the onion and garlic are just roasted, don't allow them to char too much it'll add a burnt taste to the sauce. If using jarred roasted red bell peppers, make sure to drain the well to prevent the sauce from thinning down. Add a few tablespoons of tomato paste while blending the sauce for extra flavors. Always always cook pasta al-dente. I always cook pasta in 2-3 minutes less than the packet instructions. Red bell peppers have natural sweetness in them. To balance the flavors and for heat add little cayenne pepper or red chili flakes.
- Highly recommend you roast your bell peppers. It results in a fresh, smoky sweet savory flavor.
- To be on the safer side roast onion and garlic separately and bell peppers separately, as they tend to roast faster than bell peppers. If roasting together keep an eye on onion and garlic, you may have to remove them from the oven much before bell peppers.
- Make sure the onion and garlic are just roasted, don't allow them to char too much it'll add a burnt taste to the sauce.
- If using jarred roasted red bell peppers, make sure to drain the well to prevent the sauce from thinning down.
- Add a few tablespoons of tomato paste while blending the sauce for extra flavors.
- Always always cook pasta al-dente. I always cook pasta in 2-3 minutes less than the packet instructions.
- Red bell peppers have natural sweetness in them. To balance the flavors and for heat add little cayenne pepper or red chili flakes.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
73g
(24%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
24mg
(1%)
Potassium
472mg
(13%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2844IU
(57%)
Vitamin C
116mg
(129%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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