Roasted Red Pepper Pasta
This Roasted Red Pepper Pasta is a vibrant, flavor-packed dish that’s as quick as it is delicious. Ready in just 30 minutes, it’s a lifesaver for busy weeknights yet feels indulgent enough for a special dinner.
Ingredients
- 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
Instructions
- In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
- 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.
- 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.
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