Roasted Red Pepper Pasta Recipe

5 from 1 vote

Roasted Red Pepper Pasta Recipe

Delight your taste buds with this Creamy Roasted Red Pepper Pasta recipe! Smoky roasted peppers blended into a luscious sauce, tossed with your favorite pasta.

Prep Time5

Cook Time25

Course: dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: people

Calories: 321kcal

Author: Prajakta Sukhatme

Cost: $5

Ingredients

2 sweet red bell peppers seeded and cut in halves
1 Tablespoon extra virgin olive oil
1 onion roughly chopped
2 Red Tomatoes
2-4 cloves garlic
¼ cup soaked cashews or heavy cream
Salt and pepper to taste
12 ounces pasta of your choice

Optional garnishes

Fresh basil leaves for garnish optional
½ cup grated Parmesan cheese Use plant based cheese for vegan

Instructions

Put the red peppers, onion, tomatoes and garlic in the air fryer basket or on a baking sheet with parchment paper. Drizzle with olive oil. Roast at 400 degree Fahrenheit until vegetables are charred 25 to 30 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and olive oil. Add pasta and cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
Transfer the roasted vegetables to a blender. Add soaked cashews. Blend until smooth and creamy.
Add the sauce on top of the cooked pasta and toss to combine. ( If you are using heavy cream instead of cashews, add it now) . Add some pasta water as needed for your desired consistency.
Garnish with fresh basil and grated parmesan cheese. Serve warm. Enjoy !

Notes

How to Cook Pasta In Instant Pot?

Combine pasta, olive oil, water, and salt in the insert of an Instant Pot. Close and lock the lid. Set the vent to “Sealing”. Pressure cook on high for the time. ( Use lowest time on the suggested cooking time and divide it by 2) After it’s done cooking, let the pressure release naturally for 5 minutes. After that, manually release any remaining pressure. Open the lid and give the pasta a good stir. It is ready to use.

Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Use either soaked cashews or heavy cream ( plant based for vegans) .. Do not use both.

To save time, use store bought jar of roasted red peppers.

Nutrition