Roasted Red Pepper Pasta

As seen on

Love & Lemons

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(9)

Ingredients

4 servings

1 16-ounce jar roasted red peppers, drained (about 7 peppers, 2 cups sliced)
1 cup unsweetened almond milk
¾ cup fresh basil leaves, plus more for garnish
6 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 garlic cloves
½ teaspoon smoked paprika
¼ teaspoon sea salt, plus more to taste
12 ounces rigatoni pasta
¼ cup grated Parmesan cheese, plus shavings for serving
Pine nuts, for serving
Red pepper flakes, for serving

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Preparation

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Step 1

In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.

Step 2

Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.

Step 3

Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.

Step 4

Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.

Chef’s notes

*You can also use homemade Roasted Red Peppers in this recipe. If using homemade peppers, you may want to add a few additional pinches of salt to your final sauce since jarred red peppers contain salt.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Roasted Red Pepper Pasta

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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