Description
Want an easy dinner with a comfort food vibe? This roasted red pepper pasta delivers a creamy, vibrant sauce that clings to tender pasta. Savor the sweet, smoky flavors in every bite!
Ingredients
Scale
For the roasted red pepper sauce (makes 2 cups)
- 16-ounce jar roasted red peppers, liquid drained
- ¼ cup roasted unsalted almonds
- 3 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- 1/2 cup grated Parmesan cheese
For the pasta
- 8 to 16 ounces short or long pasta (we used rigatoni)
- Kosher salt and black pepper
- Finely chopped Italian parsley, to garnish
Instructions
- Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
- Place the garlic in the blender and blend until finely chopped. Add the remaining ingredients and blend. Taste and adjust salt as necessary. The sauce stores refrigerated for up to 1 week.
- If making 8 ounces pasta (4 modest servings), mix in 1 cup roasted red pepper sauce and 1/4 teaspoon kosher salt to the drained pasta. If making 16 ounces pasta (8 modest servings), mix in 2 cups sauce and about 1/2 teaspoon kosher salt to the drained pasta.
- Serve immediately, garnished with additional grated Parmesan cheese and chopped Italian parsley.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
