Roasted Red Pepper Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Red Pepper Pasta
Description
The recipe starts by blending drained jarred roasted red peppers with almond milk, fresh basil, chopped oil-packed sun-dried tomatoes, olive oil, lemon juice, garlic cloves, smoked paprika, and salt, producing a creamy, thick sauce. This sauce forms the base of the dish, offering balanced flavors from the combination of sweet peppers, herbaceous basil, and a hint of smokiness from the paprika.
Rigatoni pasta is cooked slightly under al dente and then combined with the sauce in a skillet to finish cooking and thicken the sauce while coating the pasta thoroughly. Grated Parmesan cheese is stirred in, enriching the sauce with a salty, nutty quality that melts into the pasta. Final seasoning adjustments with salt and lemon juice enhance brightness and balance.
For serving, the pasta is garnished with fresh basil leaves, Parmesan shavings, toasted pine nuts, and red pepper flakes for a nuanced flavor and pleasant contrast between creamy, crunchy, and mildly spicy elements.
The recipe allows for the use of homemade roasted red peppers instead of jarred, noting that extra salt may be needed due to lower salt content. This pasta works as a flavorful vegetarian main dish with complementary texture and a balance of fresh and roasted ingredients.
Ingredients
- 1 roasted red peppers drained (about 7 peppers, 2 cups sliced, 16-ounce jar
- 1 cup almond milk unsweetened
- ¾ cup basil plus more for garnish, fresh leaves
- 6 sun-dried tomatoes about 3 tablespoons chopped, oil-packed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice plus more to taste, fresh
- 2 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon salt plus more to taste, sea salt
- 12 ounces rigatoni pasta
- ¼ cup Parmesan Cheese plus shavings for serving, grated
- pine nuts for serving
- red pepper flakes for serving
Instructions
- In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
- 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.
- 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.
- 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
- Homemade roasted red peppers may require additional salt since jarred versions usually contain salt.
User Reviews
Overall Rating
5
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