Roasted Red Pepper Pasta
A vibrant and creamy pasta dish that showcases roasted red peppers, garlic, and onions, perfect for any occasion.
Ingredients
For the Roasted Vegetables
- 3 medium red peppers, cut into large slices
- 1 medium sweet white onion, cut into wedges
- 8 cloves garlic
- to taste olive oil for drizzling
- to taste kosher salt for seasoning
For the Pasta
- 10 oz penne rigate or any tube-shaped pasta
For the Sauce
- 1 tbsp butter or olive oil
- 1/2 cup cashew milk or any creamy milk
- 1/4 cup pasta water reserved from cooking the pasta
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt plus more as needed
For Serving
- to taste finely grated parmesan or nutritional yeast for garnish
Instructions
Preparation
- Preheat your oven to 450°F.
- Line a medium baking sheet with parchment paper.
- Lay out the red pepper slices, onion wedges, and garlic cloves on the sheet.
- Drizzle olive oil over the vegetables and sprinkle with kosher salt. Toss gently.
Roasting
- Roast the vegetables in the oven for 25-30 minutes until tender with charred edges.
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the penne rigate according to package instructions.
- Reserve 1/4 cup of the pasta water before draining.
Making the Sauce
- Transfer roasted vegetables to a blender. Add cashew milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and kosher salt. Blend for 2-3 minutes until creamy.
Combining
- Return drained pasta to the pot and stir in the butter or olive oil.
- Pour the roasted red pepper sauce over the pasta and mix gently over medium-low heat for 3-4 minutes.
- Taste and adjust seasoning if necessary.
Serving
- Serve topped with finely grated parmesan or nutritional yeast.
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Notes
For a vegan version, use nutritional yeast instead of parmesan. Adjust the spice level by varying the amount of red pepper flakes.