Roasted red pepper pasta is a vibrant, flavorful dish that combines the sweet, smoky essence of roasted red peppers with the comforting texture of pasta. This dish often features a sauce made by blending roasted peppers into a smooth puree, occasionally enhanced with garlic, onions, and a touch of cream or a vegan alternative to achieve a creamy consistency. The result is a beautifully colored sauce that's both visually appealing and deeply satisfying to the palate. It's a versatile recipe that can be adapted to suit various dietary preferences, easily made gluten-free with the right pasta choice or kept vegan by selecting plant-based cream options. Perfect for a weeknight dinner or a special occasion, roasted red pepper pasta exemplifies how simple ingredients can transform into a meal that's both nutritious and full of complex flavors. Garnished with fresh herbs or a sprinkle of cheese, it's a dish that delights the senses and brings a touch of gourmet to everyday dining.
Ingredients:
Organic Roasted Red Peppers in Jar, use 3 large pieces (here's the link to what I use)
3 tbsp sun dried tomatoes
1 tomato, chopped
1/2 small onion, chopped
1 tbsp garlic, minced
1/2 to 1 cup coconut milk
1 tbsp oil (I prefer extra virgin olive oil)
2 cups pasta of choice (reserve 1 cup pasta water)
1 tbsp fresh parsley, chopped
Instructions:
Cook pasta according to directions. Reserve 1 cup pasta water. Strain and set aside.
In a large saucepan, heat oil over medium heat.
Add onion and sauté 5-7 minutes.
Stir in garlic, red peppers, sund dried tomatoes, chopped tomato and stir well. Reduce heat and simmer 15 minutes
Pour ingredients into blender and add coconut milk. Blend well.
Return blended mixture to pan.
Stir in 1/4 cup reserved pasta water to the blended mixture.
Return noodles to sauce mixture and toss well to coat. Add more pasta water if desired.
Allow mixture to simmer for 5 minutes.
Season with salt and pepper. Finish with fresh chopped parsley.
Enjoy!
Makes approximately 6 one cup servings.
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