Roasted Red Pepper Pasta
The ultimate comfort food, Roasted Red Pepper Pasta is a creamy, flavorful dish that satisfies any craving. Easy to make and perfect for a weeknight dinner, this pasta envelops your taste buds in rich flavors. You won't want to miss out on this delicious meal!
Equipment
- Vitamix Blender
Ingredients
- 1 jar Roasted Red Peppers drained (about 7 peppers, 2 cups sliced)
- 1 cup Almond Milk
- ¾ cup Fresh Basil Leaves plus more for garnish
- 6 pieces 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
- 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
Instructions
- In a blender, place the roasted red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and sea salt. Blend until creamy.
- Bring a large pot of salted water to a boil. Cook the rigatoni for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
- 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.
- Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.
Notes
- Tip 1: You can also use homemade Roasted Red Peppers in this recipe.
- Tip 2: 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.