Description
This Creamy Roasted Red Pepper Pasta is a simple yet flavorful dish made by roasting onions, garlic, and red pepper flakes to create a rich, smoky sauce blended with roasted red peppers and milk. Tossed with al dente spaghetti and garnished with fresh basil, it’s a comforting and vibrant meal perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables and Flavorings
- 1 onion, quartered
- 3 garlic cloves
- ½ teaspoon crushed red pepper
- Salt, to taste
- Fresh basil, for serving
Pantry Items
- 1 tablespoon olive oil
- 12 ounces spaghetti
- 1 (15 ounces) jar roasted red peppers, drained
- ½ cup milk of choice
Instructions
- Preheat and roast vegetables: Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper. Arrange the quartered onion, whole garlic cloves, and crushed red pepper on the baking sheet. Drizzle the vegetables evenly with olive oil and sprinkle with salt to taste. Roast in the oven for 25 to 30 minutes until the onions are tender and golden brown, and the garlic has softened and caramelized.
- Cook the pasta: While the vegetables roast, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot. Keep it covered to stay warm.
- Prepare the sauce: Once the vegetables are roasted, transfer the onions and garlic to a blender. Add the drained roasted red peppers and the milk of your choice. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
- Toss pasta with sauce: Pour the blended sauce over the cooked pasta. Toss gently to coat the spaghetti thoroughly. Add reserved pasta water gradually, as needed, to achieve your desired sauce consistency.
- Serve: Plate the pasta immediately and garnish generously with fresh torn basil leaves. Enjoy your creamy roasted red pepper pasta warm.
Notes
- This recipe uses only six main ingredients to create a flavorful, creamy sauce without heavy cream.
- You can substitute the milk with any plant-based milk for a dairy-free option.
- Be sure to reserve pasta water to help loosen and emulsify the sauce for the perfect texture.
- Fresh basil adds a burst of freshness and aroma—don’t skip it!
- Roasting the onions and garlic enhances their sweetness and depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
