December 22nd, 2024
Recipes
Roasted Red Pepper Pasta
Valentina P
- Difficulty
•
- Time 30"
A simple and creamy red pepper pasta sauce that's delicious on pasta, ravioli, or tortellini. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 2 servings pasta of choice (fusilli, penne, ravioli)
- 1 red bell pepper(s)
- 4 tablespoons grated parmigiano reggiano (or non-dairy alternative)
- 2 tablespoons butter (dairy or non-dairy)
- salt and red pepper flakes, to taste
Instructions
- Step 1: Preheat the oven to 420 degrees Fahrenheit. Place the pepper(s) on a lined baking sheet and roast for about 15 to 20 minutes, turning the pepper(s) over occasionally. The skin should be blackened on all sides and soft. Cover the peppers in a bowl for 5 minutes. Remove the lid and then peel the skin off of the pepper(s) once they are cool enough to handle. The steam in the bowl will pucker the skin, making it easier to peel. Discard the inner seeds and stem.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve a mugful of the starchy pasta water. Drain.
- Step 3: Puree the peeled roasted bell pepper, cheese, and butter with an immersion blender or standing blender until creamy. Season with salt and pepper. It will make 1/2 cup of sauce.
- Serve: Toss the warm pasta with the sauce until warmed throughout. For a looser sauce, add in a few spoonfuls of the reserved pasta water. Enjoy.
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What you should eat next
Roasted Red Pepper Pasta
PT30M 2 servings pasta of choice (fusilli, penne, ravioli) 1 red bell pepper(s) 4 tablespoons grated parmigiano reggiano (or non-dairy alternative) 2 tablespoons butter (dairy or non-dairy) salt and red pepper flakes, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
