This roasted red pepper pasta recipe is perfect for a delicious weeknight dinner! This healthy red pepper sauce is a simple yet vibrant, silky smooth and luxurious feeling.
1medium Tomatopreferably roma or plum, cut into half
5clovesGarlicpeeled
1tablespoonOlive oil
Salt & Pepperto taste
½teaspoonRed chili flakes
¼cupVegetarian parmesan cheese
10-12Basil leaves
Instructions
Pre-heat the oven to 425°F.
Arrange peppers (cut side down), onion, tomato (cut side up) and garlic in a baking pan. Roast in the preheated oven for 30 minutes. The skin of the peppers should look wrinkly and charred.
While veggies are roasting, bring a large pot of water to a boil. Once it starts boiling add salt and pasta. Cook the pasta until al dente, according to package instructions.
Once peppers are cool to touch, peel the skin and discard. Add all the roasted veggies into the blender along with parmesan cheese, salt, pepper and chili flakes.
Blend it until it becomes a smooth sauce.
Now the pasta is cooked, drain the pasta water.
Add the sauce to the pan. Also, add cooked spaghetti. Mix and reheat if needed.
Lastly, garnish with fresh basil leaves and enjoy.
Video
Notes
Always add salt once the water comes to a boil. If the salt is added earlier in the water then it takes longer to come to a boil.
Vegan Option: Substitute parmesan cheese with nutritional yeast.
Gluten-free Option: Go for your choice of GF pasta. This roasted red pepper sauce is naturally gluten-free.
To use a jar of roasted red pepper you’ll need 1 (12 oz) jar. Roast other veggies (onion, tomato and garlic cloves) in the oven. Also, don’t forget to drain the peppers before grinding.