When life gives you roasted red peppers, make roasted red pepper pasta! This yummy recipe is a fun way to change up your weeknight pasta rotation, because even though it looks like pasta with marinara, it tastes like something else entirely. The red pepper pasta sauce is lightly creamy, tangy, and filled with sweet and smoky flavor. Sun-dried tomatoes make it deeply savory, and basil adds a refreshing kick.
If you’ve been stuck in a pasta rut lately, I hope you’ll try this recipe. This roasted red pepper pasta is simple, unexpected, and nothing if not flavorful. It’s the perfect way to spice things up!
Here’s what you’ll need to make this roasted red pepper pasta recipe:
Find the complete recipe with measurements below.
Perfect for weeknights, this roasted red pepper pasta recipe is easy to make. You’ll start by blending up the creamy roasted red pepper pasta sauce:
This sauce is creamy…but it’s not made with heavy cream. Instead, the blended peppers and sun-dried tomatoes create its silky texture.
To make it, place the roasted red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and salt in a blender. Puree until smooth.
The sauce might seem runny at this point. That’s ok! It’ll thicken up on the stove.
Meanwhile, cook the pasta. Not until al dente! Instead, I want you to undercook the pasta here. Drain it after boiling it for 3 to 5 minutes less than the time listed in the package instructions. It will finish cooking in the sauce.
Transfer the sauce to a large skillet. Heat it over medium heat, and add the boiled pasta.
Cook the pasta in the sauce until the sauce thickens and the pasta is al dente. Add the grated Parmesan cheese, and stir until it melts. Season to taste with lemon juice and salt.
Finally, dig in! Serve the pasta topped with pine nuts, shaved Parmesan, red pepper flakes, and more basil. Enjoy!
Skip the cheese! Instead, serve the pasta with big sprinkles of my vegan Parmesan. It’s a blend of cashews, lemon zest, and nutritional yeast, and it adds great savory, nutty flavor to this recipe.
I often enjoy this pasta as a meal on its own (with crusty bread for mopping up the red pepper sauce, of course!). But if you’re looking for something to serve on the side, you have plenty of options.
Pair the pasta with a vegetable side dish, such as roasted broccoli, roasted fennel, or grilled zucchini. It would also be delicious with any of these salad recipes:
Craving a heartier meal? Serve the pasta with any simply cooked protein you like.
This recipe is best on the day it’s made, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Pop them in the microwave to reheat, or warm them on the stove with a splash of water or vegetable broth to loosen the sauce.
If you love this roasted red pepper pasta, try one of these veggie pasta recipes next:
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