There’s something utterly satisfying about a dish that combines the smoky sweetness of roasted red peppers with the creamy comfort of pasta. This recipe for Creamy Roasted Red Pepper Pasta not only delivers on flavor but also packs a surprising protein punch, making it a perfect meal for any day of the week. Whether you’re looking for a quick dinner or a comforting lunch, this pasta dish promises to delight your taste buds and keep you feeling full and nourished.
Steps
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- Preheat your oven to 425°F and line a small baking sheet with parchment paper. Arrange quartered onions, garlic cloves, and crushed red pepper on the baking sheet, then drizzle with olive oil. Roast them until the onions are tender and golden, which will take about 25 to 30 minutes.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti until al dente following the package instructions. Reserve one cup of the pasta water, then drain and keep the pasta covered in the pot.
- Once the vegetables are done roasting, transfer them to a blender. Add the drained roasted red peppers and ½ cup of your preferred milk. Blend everything until the mixture is smooth and creamy.
- Pour the blended sauce over the cooked pasta and toss them together to combine. If needed, add some of the reserved pasta water to achieve your desired sauce consistency. Serve the pasta immediately, garnished with fresh basil.
Ingredients
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt to taste
- 12 ounces of spaghetti
- 1 jar (15 ounces) of roasted red peppers, drained
- ½ cup of preferred milk (such as almond, soy, etc.)
- Fresh basil for serving
Nutritional Values
Calories: 1016kcal | Carbohydrates: 188g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 3240mg | Potassium: 980mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1380IU | Vitamin C: 112mg | Calcium: 272mg | Iron: 4mg
FAQ
- Can I use different types of peppers for this pasta recipe?
- Absolutely! While red peppers are commonly used for their sweetness and availability, you can substitute them with orange or yellow peppers to suit your preference. Roasting them yourself is easy and adds a unique flavor to the dish.
- What kind of pasta works best with this sauce?
- This dish pairs wonderfully with long pasta like linguine or spaghetti. However, you can use any type of pasta you have on hand, including whole wheat pasta for additional fiber and nutrients.
- My sauce turned out too thick. How can I fix it?
- If your sauce is too thick, you can thin it out by adding a bit of water or milk. If you have the liquid from the roasted peppers, try incorporating a splash to achieve the desired consistency.
- Is it possible to freeze the roasted red pepper pasta sauce?
- Yes, you can freeze this sauce. Store it in an airtight container, and it will keep for up to three months. When ready to use, thaw it overnight in the fridge and gently reheat it on the stove.
- How long can I store the roasted red pepper pasta sauce in the fridge?
- The sauce can be stored in the refrigerator for up to a week if kept separate from the pasta. If mixed with pasta, it’s best consumed within a few days. For optimal convenience, store the sauce and pasta separately and combine them when ready to eat.
Tips
- Roast Your Own Peppers for Extra Flavor: If you prefer to roast your own peppers, simply place them under the broiler for 3-5 minutes until charred. Once roasted, transfer them to a covered container to steam and soften, enhancing their sweet and smoky flavor.
- Avoid Over-Charring Onions and Garlic: Ensure that the onions and garlic are roasted to a nice brown color rather than burnt to maintain the desired flavor profile.
- Drain Roasted Red Peppers Thoroughly: To avoid a watery sauce, make sure to drain your jar of roasted red peppers well before blending.
- Adjust Pasta Cooking Time: Cook your pasta until it is just al dente, allowing it to absorb some of the sauce without becoming too soggy.
Equipment
- Blender or Food Processor – Essential for blending the roasted vegetables and red peppers into a smooth sauce.
- Baking Sheet – Used for roasting the onions and garlic. If you don’t already have one, you might need to purchase.
- Parchment Paper – For lining the baking sheet to prevent sticking and make cleanup easier.