Servings
Font
Back
0 from 27 votes

Roasted Red Pepper Pasta

This roasted red pepper pasta is creamy, tangy, and super easy to make! Garnish it with fresh basil and shaved Parmesan for a delicious weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 16-ounce jar roasted red peppers* drained (about 7 peppers, 2 cups sliced)
  • 1 cup unsweetened almond milk
  • ¾ cup fresh basil leaves plus more for garnish
  • 6 oil-packed sun-dried tomatoes about 3 tablespoons chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice plus more to taste
  • 2 garlic cloves
  • ½ teaspoon smoked paprika
  • ¼ teaspoon sea salt plus more to taste
  • 12 ounces rigatoni pasta
  • ¼ cup grated Parmesan cheese plus shavings for serving
  • pine nuts for serving
  • red pepper flakes for serving

Instructions

    Cup of Yum
  1. In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
  2. Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
  3. Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.
  4. Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.

Notes

  • *You can also use homemade Roasted Red Peppers in this recipe. If using homemade peppers, you may want to add a few additional pinches of salt to your final sauce since jarred red peppers contain salt.