One Pot Roasted Red Pepper Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 (1 1/3 cup each)
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Calories
41038 kcal
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Course
Main Course
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Cuisine
Vegetarian
One Pot Roasted Red Pepper Pasta
Description
One Pot Roasted Red Pepper Pasta begins by combining vegetable broth with thinly sliced onion, minced garlic, roasted red peppers sliced into strips, and fire roasted diced tomatoes with their juices in a large pot. Dried basil, crushed red pepper, and freshly cracked black pepper add herbaceous and mild heat notes. The broken-in-half fettuccine is then added to this mixture to cook.
The pot is brought to a boil and then simmered with the lid on, stirring every few minutes to prevent sticking. The pasta absorbs the flavors of the peppers and tomatoes while cooking to an al dente texture. Adjusting the seasoning during cooking ensures the flavor balance is just right. The optional cream cheese can be stirred in near the end to add a creamy texture that complements the roasted vegetables.
This hearty vegetarian pasta can be served on its own or alongside a fresh salad or crusty bread. The roasted red pepper gives a slightly sweet and smoky background flavor, while the seasoning mix highlights the depth of the tomato and pepper blend. Breaking the pasta helps it cook evenly and fit better in the pot with the chunky vegetables.
Breaking pasta in half before cooking helps it fit in the pot and allows the roasted peppers and tomatoes to mix evenly throughout the dish.
Ingredients
- 5 cups vegetable broth $0.60
- 1 lb. Fettuccine pasta $1.00
- 1 onion $0.61, small Vidalia
- 4 cloves garlic $0.32
- 1 oz. jar red bell pepper $2.49, roasted
- 1 oz. can diced tomatoes $1.29, fire roasted
- 1/2 Tbsp basil $0.07, dried
- 1/4 tsp crushed red pepper $0.03, optional
- black pepper $0.05, freshly cracked
- 4 oz. cream cheese $1.08, optional
Instructions
- Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
- In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
- Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
- Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
- Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.
Notes
- Breaking pasta in half before cooking helps it fit in the pot and allows the roasted peppers and tomatoes to mix evenly throughout the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 1/3 cup each)
Amount Per Serving
Calories 41038 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 410.38kcal | 21% |
| Carbohydrates | 71.48g | 24% |
| Protein | 12.02g | 24% |
| Fat | 7.72g | 12% |
| Sodium | 1049.45mg | 44% |
| Fiber | 3.4g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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