Roasted Red Pepper Pasta
Elevate your pasta game with Roasted Red Pepper Pasta, combining smoky roasted red peppers with creamy almond milk and fresh basil for a vibrant and comforting dish.
Ingredients
For the Sauce
- 1 16-ounce jar roasted red peppers, drained (about 7 peppers, 2 cups sliced)
- 1 cup unsweetened almond milk
- 3/4 cup fresh basil leaves plus more for garnish
- 6 pieces oil-packed sun-dried tomatoes (about 3 tablespoons chopped)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus more to taste
- 2 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt plus more to taste
Pasta and Garnishes
- 12 ounces rigatoni pasta
- 1/4 cup grated Parmesan cheese plus shavings for serving
- Pine nuts for serving
- Red pepper flakes for serving
Instructions
Preparation of Sauce
- Place the drained roasted red peppers, almond milk, basil leaves, chopped sun-dried tomatoes, olive oil, lemon juice, garlic cloves, smoked paprika, and sea salt into a blender. Blend until creamy.
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions, about 10 minutes, until slightly undercooked.
Combining Pasta and Sauce
- In a deep skillet over medium heat, pour in the blended sauce and bring it to a gentle simmer. Drain pasta and add it directly to the skillet. Stir well to coat the pasta.
- Cook over low heat for an additional 3 to 5 minutes, stirring until the sauce thickens and the pasta reaches perfect al dente.
Final Touches
- Remove from heat and stir in the grated Parmesan cheese until melted. Adjust seasoning with additional salt or lemon juice if desired.
Garnishing
- Top the pasta with fresh basil leaves, shaved Parmesan, pine nuts, and red pepper flakes.
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Notes
For best flavor, use fresh ingredients. Adjust creaminess by modifying the almond milk amount. This dish is versatile - try adding protein or seasonal vegetables.