About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Creamy Roasted Red Pepper Pasta

Updated: Oct 4, 2021



This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It is simple-to-make,it can be served vegan & it is customizable with any protein for an easy weeknight meal!


PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

SERVINGS: 6 servings


INGREDIENTS:

1 small Onion, cut in half

2-3 Garlic Cloves

1 tablespoon Olive Oil

Salt, to taste

Pepper, to taste

12 ounces Spaghetti or Pasta of choice

1 (15 to 15.5 ounce) jar Roasted Red Peppers, drained

1/2 cup Unsweetened Almond Milk or Dairy Milk

Fresh Chopped Parsley, for serving


DIRECTIONS:

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper.

2. Place cut onions and garlic cloves on baking sheet. Drizzle with olive oil, sprinkle, sprinkle with salt and pepper. Roast in the preheated oven until tender and cut surface of the onion is golden brown, about 25-30 minutes.

3. When cooked, transfer the onions and garlic to a food processor or blender. Add the drained roasted red peppers and blend until everything is evenly combined and smooth. Set aside.

4. Cook pasta in salted water according to package directions.

5. Transfer the pureed sauce to a large skillet and cook for a few minutes until the sauce bubbles. Season with salt and pepper to taste, then add milk to the skillet to thin out the pasta sauce. Whisk to combine.

6. Drain the pasta and add it to the skillet. Toss to combine the pasta with the sauce to combine.

7. Serve with fresh parsley, if desired.


NOTES:

1. STORAGE: Store any leftovers in an airtight container. They will last about 3-4 days in the refrigerator.

2. MAKE AHEAD TIPS: You can make the roasted red pepper sauce up to 3 days in advance and store it in the refrigerator. When ready to use, just heat the sauce in a skillet until it bubbles and toss with your favorite pasta.

3. SUBSTITUTES: For best results, follow the recipe as is. However, you can use any unsweetened, unflavored milk of choice. And you can also use more or less of the onions and garlic, depending on your tasted preferences.

4. EQUIPMENT: I use my Kitchen Aid food processor to blend the roasted red peppers with the onions and garlic. You can use any food processor or any blender you'd like.

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