Roasted Red Pepper Pasta

IMG_1046

This is apparently the best pasta dish I make.

I know this because every time I make this pasta, Sean takes two bites and says, “You know, this is your best pasta dish.” Literally. Every. Single. Time. So don’t take my word for it – take his!

I stumbled upon this recipe on Minimalist Baker a couple of years ago, tweaked it to our tastes, and have been making it ever since.

Time: 1 hr

Type: Entree

Ingredients:

  • 1 red bell pepper
  • 2 Tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • Sea salt and ground black pepper to taste
  • 3/4 cup Unsweetened Original Almond Breeze Almond Milk
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp cornstarch
  • Pinch red pepper flake
  • 12 ounces linguini
  • Finely chopped fresh parsley

Directions:

  1. Heat oven to 500 degrees F (260 C) and roast red pepper on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stem. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red pepper is roasting, bring a large skillet over medium heat and sauté onion and garlic in 2 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted pepper, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with extra red pepper flake (optional) and fresh chopped parsley.

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