Description
This creamy and tangy roasted red pepper pasta is an effortless weeknight meal bursting with fresh basil, smoky paprika, and sun-dried tomatoes. Tossed with rigatoni and garnished with shaved Parmesan, pine nuts, and red pepper flakes, it offers vibrant flavors and a luxurious sauce made in a blender.
Ingredients
Sauce Ingredients
- 1 16-ounce jar roasted red peppers, drained (about 7 peppers, 2 cups sliced)
- 1 cup unsweetened almond milk
- ¾ cup fresh basil leaves, plus more for garnish
- 6 oil-packed sun-dried tomatoes, about 3 tablespoons chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt, plus more to taste
Pasta and Garnish
- 12 ounces rigatoni pasta
- ¼ cup grated Parmesan cheese, plus shavings for serving
- Pine nuts, for serving
- Red pepper flakes, for serving
Instructions
- Blend the sauce ingredients: In a blender, combine the roasted red peppers, unsweetened almond milk, fresh basil, chopped sun-dried tomatoes, extra-virgin olive oil, fresh lemon juice, garlic cloves, smoked paprika, and sea salt. Blend everything together until the mixture is smooth and creamy, forming the flavorful pasta sauce.
- Cook the rigatoni pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 10 minutes, which is approximately 3 to 5 minutes less than the package instructions for al dente. The pasta will finish cooking later in the sauce.
- Combine sauce and pasta in skillet: Heat a large, deep skillet over medium heat and pour in the blended sauce. Stir in the partially cooked rigatoni. Reduce the heat to low and cook, stirring occasionally, for 3 to 5 minutes. This allows the sauce to thicken and the pasta to reach perfect al dente texture.
- Melt in the cheese: Stir in the grated Parmesan cheese, allowing it to melt smoothly into the sauce, enriching its flavor and creaminess. Once combined, remove the skillet from heat.
- Adjust seasonings and serve: Taste the pasta and sauce mixture, adding more sea salt and lemon juice if desired to brighten the flavors. Plate the pasta and garnish with fresh basil leaves, shaved Parmesan cheese, toasted pine nuts, and a sprinkle of red pepper flakes. Serve immediately for best flavor.
Notes
- You can substitute almond milk with any other unsweetened plant-based milk.
- For a nuttier flavor, toast the pine nuts lightly before garnishing.
- Adjust the smoked paprika and red pepper flakes according to your preferred spice level.
- This pasta is best served fresh but can be reheated gently over low heat with a splash of almond milk to loosen the sauce.
- Using oil-packed sun-dried tomatoes adds additional richness, but you can rehydrate dry-packed tomatoes if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Blending
- Cuisine: Italian
