For when you’re craving a creamy, rich, pasta midweek, this Creamy Red Pepper Pasta will satisfy without weighing you down! It has minimal ingredients (mostly veggies) and can easily be made plant based if that’s your vibe! We ate it with some @eatseemore’s sausages for the perfect easy dinner! Enjoy! xx
Creamy Red Pepper Pasta
- 16 oz rigatoni or pasta of choice
- Olive oil
- 1 yellow onion peeled & quartered
- 3 cloves garlic
- 1 15 oz jar fire roasted red peppers drained
- 1/3 cup half and half or dairy free unsweetened milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8-1/4 tsp red chili flakes depending on spice preference
- Freshly grated parmesan cheese to top
- Basil to top
- Toasted breadcrumbs to top
- 2 tbsp olive oil
- 1/3 cup panko breadcrumbs
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
Preheat oven to 425 degrees.
Place the quarter onion on a baking sheet and drizzle with olive oil and a pinch of salt and pepper. Bake for 15 minutes then add the garlic and bake for an additional 5 minutes.
While that bakes, boil the pasta and toast the breadcrumbs. Reserve 1/2 cup of pasta water to thin out the sauce if needed layer on.
For the breadcrumbs, heat olive oil in a skillet over medium heat. Add the breadcrumbs and seasonings and stir in the pan until golden brown and toasted. Set aside.
In a large blender, add the roasted onions and garlic, roasted red peppers, half and half, kosher salt, pepper, and red chili flakes. Blend on high for 30-45 seconds until smooth.
Combine the sauce and the pasta and toss until the pasta is coated. Add pasta water if needed (I did about 2 tbspand season to taste (the sauce needs salt to really shine so don’t be shy).
Top with the toasted breadcrumbs, parmesan cheese and fresh basil.