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Roasted Red Pepper Pasta - 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!

Roasted Red Pepper Pasta

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
Total Time 25 minutes
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 375oF/190oC 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.