Roasted Red Pepper Pasta
Creamy, smoky Roasted Red Pepper Pasta made with a simple blended sauce of roasted red peppers, cream, and shallot. It's ready in about 25 minutes and comes together with just one blender and one pan.
Servings: 6 servings
Ingredients
- 1 pound penne pasta or other pasta as desired
- 1 teaspoon olive oil
- 1 shallot diced
- 2 cloves garlic minced
- 12 oz roasted red peppers jar, drained
- ½ cup vegetable broth
- 1 ¼ cups heavy cream can also use oat milk or coconut milk
- 6 large basil leaves chopped or julienned
- ½ teaspoon fine sea salt + pepper to taste
- Optional: ¼ cup of white wine
- ½ cup parmesan cheese HERE is my vegan version or Violife is great!
Instructions
- Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce as desired.
- In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
- Add the shallot + garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy (it may need a few minutes to get creamy, so just let it run for a couple minutes as needed).
- Add the sauce + white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta + parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you'd like.
- Season with additional salt and pepper to taste, serve, and ENJOY!
Video
Notes
To make this vegan - You can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!).
Storage instructions-
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or microwave with a splash of water or broth to loosen the sauce back up.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or microwave with a splash of water or broth to loosen the sauce back up.
Nutrition
Calories: 503kcal | Carbohydrates: 62g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 1200mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1152IU | Vitamin C: 27mg | Calcium: 175mg | Iron: 2mg
