Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal
Servings: 6 servings
Equipment
Ingredients
- 1 onion quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt to taste
- 12 ounces spaghetti
- 1 15 ounces jar roasted red peppers drained
- ½ cup milk of choice
- Fresh basil for serving
Instructions
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.
Video
Notes
*Nutrition facts use almond milk.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the roasted red pepper sauce up to 3 days in advance and store it in the fridge. When ready to use, just heat the sauce in a skillet until it bubbles and toss with your favorite pasta.
Substitutes: For best results, follow the recipe as is. However you can use any milk of choice. And you can also use more or less of the onions and garlic, depending on your taste preferences.
Equipment: I use my Kitchen Aid food processor to blend the roasted red peppers with the onions and garlic. You can use any food processor or any blender you'd like.
Nutrition
Calories: 254kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 810mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg
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