Roasted Red Pepper Pasta Sauce
This delicious Roasted Red Pepper Pasta recipe combines the rich flavors of roasted red peppers and the aromatic essence of pesto, resulting in a satisfying and flavorful dish that's sure to become a family favorite. The sweetness of the red peppers complements the nutty undertones of the pesto, creating a harmonious and comforting meal.
Servings: 4
Calories: 465kcal
Ingredients
- 1 jar roasted red peppers drained
- 1/2 cup pesto
- 1/4 cup olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound spaghetti noodles
Instructions
- Prep the pasta. Cook the spaghetti according to package instructions.
- Prep the sauce. Add the peppers and pesto to a food processor. Blend on low. Slowly drizzle in the olive oil until it reaches a sauce texture (a couple tablespoons to 1/4 cup).
- Combine the pasta and sauce. Add the sauce to a large saucepan over low heat. Cook the sauce for 1-2 minutes. Add the pasta to the skillet along with 1/2 cup of hot pasta water. Toss the noodles until the sauce is combined. Serve immediately.
Notes
- If you want creamy pasta, you can add some cream to the sauce either in the blender or in the pan. Top with parmesan.
- To make the sauce spicy, you can add a pinch of red pepper flakes.
- Cook your pasta until it's al dente, then remove it from the water so it stops cooking. You can toss the pasta with a bit of oil so it doesn't stick.
- This pasta is easy to bulk up for a more filling meal. Add cooked veggies like shredded or matchstick carrots, sauteed onions or bell peppers, grilled chicken or shrimp, or sundried tomatoes.
- Serve with a salad and fresh bread.
Nutrition
Calories: 465kcal | Carbohydrates: 48g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 1748mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 2mg