Creamy Roasted Red Pepper Pasta
Roasted Red Pepper Pasta is a creamy, delicious lunch or dinner recipe that takes only 20 minutes to make. It's vegetarian, but you can add chicken or sausage to make it even heartier.
Servings: 8 servings
Calories: 311kcal
Ingredients
- 1 pound dry pasta * use gluten free if needed
- 1 cup roasted red peppers * I use jarred, drained
- 1 clove garlic * minced
- 8 ounces cream cheese * at room temperature
- 1/2 teaspoon dried basil
- 1 teaspoon lemon juice
Instructions
- Cook the pasta according to the directions on the package.
- Add the roasted red peppers, garlic, cream cheese, basil, and lemon juice to a food processor, or blender, and pulse until it reaches the desired level of creaminess.
- One the pasta is done cooking, drain and return it to the pan.
- Add the sauce to the hot pasta and stir to combine until it's melted and creamy and the pasta is thoroughly coated.
- Serve topped with additional diced roasted red peppers and fresh basil, if desired.
Notes
Tips and Techniques for the Best Roasted Red Pepper Pasta
- You can make the sauce ahead of time and store it, tightly covered, in the refrigerator until you need it.
- The sauce can be left a little chunky, if you prefer. If you’re trying to hide the veggies from the kids, you might want to puree it until it’s smooth.
- Cook any meat that you want to add to the recipe while the pasta is cooking. Then simply top the finished pasta with it, or stir it in.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 334mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 8.5mg | Calcium: 48mg | Iron: 1mg