Oh, the comfort that pasta brings—it’s like a warm hug on a chilly day, isn’t it? Imagine twirling strands of spaghetti drenched in a sauce that’s both creamy and vibrant, thanks to those luscious roasted red peppers. I stumbled on this recipe during a frantic weeknight dinner crisis, and since then, it’s been my go-to when I crave something rich yet uncomplicated—like finding a hidden gem in the chaos of everyday life.
Steps
- Preheat your oven to 450°F and prepare a baking sheet with parchment paper. Arrange the sliced red peppers, onion wedges, and garlic cloves on the sheet, drizzle with olive oil, and sprinkle with kosher salt. Roast these ingredients in the oven for 25-30 minutes until they are slightly charred.
- While the vegetables roast, cook the pasta according to the package instructions. Remember to reserve 1/4 cup of the pasta water before draining. Return the pasta to the pot and mix it with butter or olive oil, stirring to coat evenly.
- After roasting, place the peppers, onions, garlic, and any roasting juices into a blender. Add the cashew milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and kosher salt. Blend the mixture on low speed for 30 seconds, then increase to medium speed and blend until the sauce is smooth and creamy, about 2-3 minutes.
- Pour the blended sauce over the cooked pasta in the pot. Stir the pasta over medium-low heat for 3-4 minutes, ensuring the sauce coats the pasta thoroughly. Adjust the seasoning with additional salt if needed, and serve topped with finely grated parmesan or nutritional yeast.
Ingredients
- 3 medium red peppers (420 g), cut into large slices
- 1 medium sweet white onion (230 g), cut into wedges
- 8 garlic cloves
- Olive oil for roasting
- Kosher salt for roasting
- 10 oz penne rigate or any tube-shaped pasta (255 g)
- 1 tablespoon butter or olive oil
- 1/2 cup cashew milk or any creamy milk (110 ml)
- 1/4 cup pasta water (45 ml)
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt, plus more to taste
- Finely grated parmesan or nutritional yeast for serving
FAQ
- Can I make this roasted red pepper pasta nut-free?
- Yes, you can easily adapt this recipe to be nut-free by substituting cashew milk with whole milk, hemp milk, or oat milk.
- What type of pasta is best for this sauce?
- Penne rigate, which has ridges to hold the sauce better, is recommended. However, any tube-shaped pasta would work well.
- How can I add more protein to this dish?
- You can add protein by incorporating ingredients like spinach, arugula, butter beans, cannellini beans, or shredded chicken into the pasta.
- What’s the best way to enhance the flavor of the sauce?
- Allowing the peppers and onions to char slightly during roasting will add a hint of smokiness to the sauce, enhancing its flavor.
- Can I make this dish gluten-free?
- Yes, substitute regular pasta with a gluten-free variety, such as brown-rice pasta from brands like Jovial.
Tips
- Retain the juices from the roasted peppers and aromatics, adding them back into the sauce for enhanced flavor and sweetness.
- Allow the peppers and onions to slightly char during roasting, as this introduces a subtle smokiness that enriches the sauce.
- Finely grate the parmesan cheese for serving, as this texture complements the dish better and enhances the flavor experience.
Equipment
- High-powered blender: Essential for blending the roasted peppers and aromatics into a smooth sauce.
- Parchment paper: Useful for lining the baking sheet to make cleanup easier.
