I find few things as deeply satisfying as a big bowl of pasta. This creamy pasta feels super fancy but is incredibly easy to make—it’s all I want to eat lately! Onions and garlic are cooked in fruity olive olive oil and finished with umami rich tomato paste then blended with sweet roasted bell peppers, buttery pine nuts and a pinch of chili flakes. If you eat cheese, parmesan takes this over the top but this is a wonderful dairy free sauce. You can easily use bottled red bell peppers but when bell peppers are in season I love making my own. I’ve included my favorite technique below.
Roasted Red Bell Pepper Pasta
Description
I find few things as deeply satisfying as a big bowl of pasta. This creamy pasta feels super fancy but is incredibly easy to make—it’s all I want to eat lately! Onions and garlic are cooked in fruity olive olive oil and finished with umami rich tomato paste then blended with sweet roasted bell peppers, buttery pine nuts and a pinch of chili flakes. If you eat cheese, parmesan takes this over the top but this is a wonderful dairy free sauce. You can easily use bottled red bell peppers but when bell peppers are in season I love making my own. I’ve included my favorite technique below.
Ingredients
1 pound of your favorite pasta
4 red bell peppers, roasted or 2 cups bottled roasted red bell peppers, drained
1/4 cup olive oil
1/2 onion, diced
4–6 cloves of garlic
1/3 cup pine nuts, lightly toasted
1/4 cup tomato paste
1 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
Freshly ground pepper
1/2 cup grated, parmesan (optional) plus more for topping
basil
Instructions
- Prepare pasta according to the packaged directions. Reserving a little pasta water for finishing.
- In a large pan over medium low heat olive oil. Add onion and cook until softened about for 7-8 minutes. Add garlic cook and cook for two-three minutes. Then add tomato paste cook another minute or two.
- Add the onion mixture to a high speed blender with roasted bell peppers, pine nuts red wine vinegar, pepper flakes salt and pepper. Blend until creamy!
- Add the pasta back into the pot and add roasted bell pepper sauce, a little pasta water and parmesan. Cook stirring to coat the noodles. Serve with basil and more cheese.
Roasted Bell Peppers
Preheat the oven to 450F. Half the pepper and remove the stem and seeds. Place cut side down on a parchment lined sheet and bake until blistered and fully soft. Remove, and transfer to a bowl and cover to allow the peppers to steam. Once they are cool remove the skin.
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