If someone were to ask me what a traditional weeknight dinner or meal were to look like, pasta would be the first thing that comes to my mind. And just when the standard marinara or pesto sauce pasta began to feel an all too common dish in my kitchen, I came across a new, delightful base for the classic; roasted red pepper sauce. It’s a robust, velvety, and quite aromatic sauce that’ll bring a nice variety to a family favorite dish!

This version of the sauce featured traditional, oven-charred red peppers, onions, and garlic. Using just a splash of milk and some almonds to bind the sauce, ensured a rich, smokey product with layers of flavor from the alliums! Needing an equally delicious pasta to pair with this sauce, it was decided to use whole grain pasta, which adds a subtle nutty flavor into the meal. The pasta also has some fiber in it so it’s fit for a weeknight meal too.

This roasted red pepper pasta has a gorgeous orange hue and such a balanced texture with the smooth sauce and crisp veggies, that it’s just screaming to be eaten. With all aspects of a great family meal like healthiness and satisfaction kept in mind, this dish will add some much needed variety into your weeknight dinners and a totally satisfying end to your day!

STEP BY STEP VIDEO:

5 from 2 votes

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Roasted Red Pepper Pasta

Total Time

25 mins

 

A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: pasta

Custom Category: Dinner, Lunch, Main Course, Pasta

Servings: 4

Calories: 374 kcal

Author: Nidhi Bothra

Ingredients

Sauce

• 1 cup red peppers
• 3/4 cup onions
• 4 cloves garlic
• 8 almonds
• 1/2 cup milk , as needed
• 2 tbsp olive oil
• 1/2 tsp italian seasoning
• 1/2 tsp black pepper
• salt  to taste

Pasta

• 3 cups whole grain penne , boiled
• 3 tbsp olive oil
• 1 cup asparagus , boiled and chopped
• 1/4 cup onions , chopped
• 1/2 cup cherry tomatoes , halved
• 1/2 tsp italian seasoning
• 1/2 tsp chili flakes
• tabasco sauce
• 1/2 cup marinara sauce
• 1/2 cup parmesan cheese
• 8 basil leaves , fresh
• salt  to taste

Instructions

1. Chop onions, red pepper, and garlic.
2. Preheat an oven to 375^oF/190^oC and line a baking tray with some aluminum foil.
3. Transfer the vegetables and alliums onto the prepped baking tray and toss them with olive oil, Italian seasoning, salt, and pepper. Bake for 10 minutes.
4. After the vegetables have finished baking, churn them in a food processor with some milk and almonds until it has a sauce like consistency.
5. Cook the pasta according to the instructions on the package.
6. Heat olive oil in a saucepan on medium heat. Add in the onions, asparagus, and cherry tomatoes.
7. Once they have been sautéed for a good 5 minutes, add in the previously blended red pepper purée.

8. Season with some Italian seasoning, chili flakes, few drops of tabasco sauce, and salt. Also, add some marinara sauce.

9. Thin the sauce with some milk.

10. Add in the penne pasta, parmesan cheese, and fresh basil.

11. Serve with some additional cheese or herbs and enjoy!

Recipe Video

Recipe Notes

• Any vegetable of your choice can be used (e.g. zucchini, baby spinach, carrots).
• You can substitute the milk for cream in the sauce for a richer, creamier option.
• Instead of roasting your own red peppers, you can buy store bought roasted red peppers and they will taste just as delicious.

Nutrition Facts

Roasted Red Pepper Pasta

Amount Per Serving

Calories 374 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 9mg3%

Sodium 245mg11%

Potassium 423mg12%

Carbohydrates 48g16%

Fiber 8g33%

Sugar 7g8%

Protein 18g36%

Vitamin A 1870IU37%

Vitamin C 59.7mg72%

Calcium 193mg19%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think  in the comment section below. Find me on and share your creation with me!