Roasted Red Pepper Pasta
Roasted Red Pepper Pasta is a creamy, smoky, and comforting dish that combines the sweetness of roasted red peppers with rich dairy for a luscious sauce. It’s a versatile, easy-to-make recipe perfect for any occasion.
Ingredients
- 1 onion quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt to taste
- 12 ounces spaghetti
- 1 15-ounce jar roasted red peppers, drained
- ½ cup milk of choice
- Fresh basil for serving
Instructions
- Preheat the oven to 425°F and line a small baking sheet with parchment paper. Place the onions, garlic, and crushed red pepper on the sheet and drizzle with olive oil. Roast for 25 to 30 minutes, or until the onions are tender and golden brown.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package directions. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot, covering it to keep warm.
- Once the onions and garlic are roasted, transfer them to a blender along with the roasted red peppers and milk. Blend until smooth and creamy.
- Pour the sauce over the cooked pasta and toss to combine. Add reserved pasta water as needed to reach your desired consistency. Serve immediately with fresh torn basil.
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Make Ahead Tips: The roasted red pepper sauce can be prepared up to 3 days in advance and kept in the fridge. When you're ready to use it, simply heat the sauce in a skillet until it starts to bubble, then toss with your favorite pasta.