Description
This Creamy Roasted Red Pepper Pasta is a simple yet flavorful dish featuring roasted red peppers blended into a smooth, creamy sauce with roasted onions and garlic. Tossed with al dente spaghetti and finished with fresh basil, it’s a perfect weeknight meal that comes together quickly with just a handful of ingredients.
Ingredients
Scale
Main Ingredients
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- Salt, to taste
- 12 ounces spaghetti
- 1 (15 ounces) jar roasted red peppers, drained
- ½ cup milk of choice
- Fresh basil, for serving
Instructions
- Preheat and Roast: Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper. Place the quartered onions, whole garlic cloves, and crushed red pepper on the baking sheet, then drizzle with olive oil. Roast in the oven for 25 to 30 minutes, or until the onions are tender and golden brown.
- Cook Pasta: While roasting, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Return the drained pasta to the pot and cover.
- Blend the Sauce: Transfer the roasted onions and garlic to a blender along with the drained roasted red peppers and milk. Blend the mixture until smooth and creamy, creating a rich sauce.
- Toss Pasta with Sauce: Pour the roasted red pepper sauce over the cooked pasta in the pot. Toss well to coat the pasta evenly. Add reserved pasta water as needed to reach the desired consistency.
- Serve: Serve immediately, topped with fresh torn basil for a bright, herby finish.
Notes
- This recipe is made with only six main ingredients, keeping it simple and accessible.
- Use milk of any type (dairy or plant-based) to suit dietary preferences.
- Adjust crushed red pepper quantity according to desired spice level.
- Reserved pasta water helps loosen the sauce without adding cream or butter.
- Fresh basil adds a fresh herbal aroma and flavor when served.
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
