Homemade Roasted Red Pepper Pasta
Printable Recipe (click to expand)
Ingredients
Method
- Roast Red Peppers on bbq for about 15-20 minutes (until peppers are soft and exterior is charred). Remove skin and set aside in blender.
- Fill a large pot with salted water, bring to boil and cook pasta as per cook time directions (let the pasta cook while you make the sauce).
- Warm olive oil in large skillet then add onions and fry until translucent, then add garlic and continue to sautee for another 2 minutes.
- Remove onions and garlic from heat and transfer then to the blender with the red peppers then add sour cream, and parmesan cheese and pepper flakes and blend until ingredients are liquified then set aside.
- Return to large skillet and melt butter on medium heat. Once butter is melted sprinkle flour over butter and whisk for 2-3 minutes, until flour gives off a toasted aroma then slowly add liquid from blender to skillet.
- Continue to stir all ingredients on medium heat until sauce has thickened then remove from heat then add drained pasta to skillet mix well and serve.
Notes
Hey there Honey's and New-Bees!
Red peppers are one of my favorite vegetables, and pasta dinner is a weekly meal in our home. For me, pasta usually means noodles in tomato sauce since we have an abundant supply of homemade jarred sauce readily available. Because of this supply I never really focused on learning any new pasta recipes, since I didn’t feel there was a need to at the time.
However, while on a Pinterest binge I came across a vegan Red Pepper Pasta recipe courtesy of the Minimalist Baker which caught my eye and I figured I’d give it a try. It was fantastic, and an instant hit in our home. I’ve since made this recipe many times (with several non-vegan adjustments, adding cheese and cream to the recipe).
Not only am I sharing this recipe because it’s delicious, but to emphasize that cooking isn’t just about taking a recipe and following it, but about learning how to adjust and play with a recipe to make it your own. I really hope you enjoy the recipe below and please share in the comments how it turned out for you and how you made it your own.
Step 1 – Roast your Peppers
Wash and roast some red peppers on the BBQ (medium-high heat) for a good 15-20 minutes. You’ll know the peppers are done once they’re soft and the skin is nicely charred. (see photo). The char comes right off and actually makes it extremely easy to peel, leaving the flesh underneath unburnt (and juicy), so try to make sure you get it evenly all around the pepper as much as possible.
Once roasted, remove from grill and let cool for about 5 minutes then remove their skin.
* At this point you’ll also want to start boiling your slightly salted water for your pasta noodles.
Step 2 – Make your Sauce
Add oil to pre-heated dutch oven (or large skillet) and fry onions with a bit of salt until they’re soft, then add garlic and fry for another 2-3 minutes (not much longer, as garlic burns very quickly).
Once onions and garlic are cooked, place them in a blender along with your peppers, sour cream, red pepper flakes and parmesan cheese (if you don’t have sour cream on hand you can use cottage cheese which will also save you a couple of calories and contains more protein).
Blend on high for 30 seconds or until all ingredients have liquefied (like a smoothie) and leave it in the blender until you’ve made your roux.
Step 3 – Thicken your Sauce
Go back to your dutch oven whisk a 1/4 cup of butter and whisk in 1/4 cup of flour on medium heat. Whisk continuously until butter is completely melted and flour gives off a toasted aroma, then add your red pepper sauce from the blender to the dutch oven. You’ll notice that the sauce will start to thicken instantly; just make sure everything is blended evenly, turn down the heat and let cook for another 5 minutes making sure to stir every so often.
At this point you can add a couple of leaves of fresh basil, mix in your cooked pasta noodles and serve!
Hope you love this dish as much as we do 🙂
Items Featured in this Post:
Ingredients
Method
- Roast Red Peppers on bbq for about 15-20 minutes (until peppers are soft and exterior is charred). Remove skin and set aside in blender.
- Fill a large pot with salted water, bring to boil and cook pasta as per cook time directions (let the pasta cook while you make the sauce).
- Warm olive oil in large skillet then add onions and fry until translucent, then add garlic and continue to sautee for another 2 minutes.
- Remove onions and garlic from heat and transfer then to the blender with the red peppers then add sour cream, and parmesan cheese and pepper flakes and blend until ingredients are liquified then set aside.
- Return to large skillet and melt butter on medium heat. Once butter is melted sprinkle flour over butter and whisk for 2-3 minutes, until flour gives off a toasted aroma then slowly add liquid from blender to skillet.
- Continue to stir all ingredients on medium heat until sauce has thickened then remove from heat then add drained pasta to skillet mix well and serve.
Notes
If you liked this you'll love:
-
Homemade Italian Meatballs
Delicious Homemade Italian Meatballs, add them to a bowl of pasta, have them on their own or serve as a crowd pleasing appetizer! -
Homemade Veggie Lasagna
Comforting, easy to make, and always a crowd-pleaser! -
Homemade Cheesy Stovetop Pasta
The ultimate comfort food that will have you coming back for seconds! -
Homemade Creamy Vodka Pasta
A homemade creamy vodka pasta sauce made from scratch that's easy to make and oh so delicious!
