Slightly sweet with a kick of spice, this super creamy roasted red pepper pasta is the perfect healthy comfort food!
Since I was a kid I always had a strong dislike for creamy cheesy pasta, specifically macaroni. I was that super weird kid who was always like “hard pass” when my mom would break out that Kraft box. My mom would actually scoop out some of the plain noodles for me before adding in that cheese for the rest of my siblings. I know, I know, I was a strange one!
Since then I still haven’t gotten over my dislike for the cheesy pasta but I have come around on the creamy front. How could I not with this Super Creamy Roasted Red Pepper Pasta?? The bell peppers provide a slight sweetness, the red pepper flakes add a kick of heat, and the coconut and cashews add the most luscious creamy smooth texture. It comes together in no time at all. Who doesn’t love a big bowl of pasta for their favorite comfort food??
To make this Super Creamy Roasted Red Pepper Pasta you will need:
- red bell peppers
- olive oil
- garlic cloves
- yellow onion
- red pepper flakes
- coconut milk
- basil
- cashews
- salt and pepper
- spaghetti or linguini noodles
If you love this Super Creamy Roasted Red Pepper Pasta, you may also like:
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Super Creamy Roasted Red Pepper Pasta
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 6 1x
Description
Slightly sweet with a kick of spice, this super creamy roasted red pepper pasta is the perfect healthy comfort food!
Ingredients
- 2 red bell peppers
- 1 tbsp olive oil
- 1–2 garlic cloves, minced
- 1 yellow onion, roughly chopped
- 1/2 tsp red pepper flakes
- 1 cup coconut milk (canned)
- 2 tsp dried basil
- 1/2 cup cashews, soaked in room temperature water for a couple hours
- Salt and pepper to taste
- 12 oz spaghetti or linguini noodles
Instructions
- Preheat the oven to 500 degrees. Line a baking sheet with a large piece of foil and roast the red peppers on it for 25 minutes. Remove the pan from the oven and fold the foil to cover the peppers to steam (for 10 minutes). Peel away the skin and remove the seeds and stems. Set aside.
- Cook the pasta according to the directions, drain, and return it to the pot it was cooked in.
- While the peppers are roasting, heat a large skillet to med-high with the olive oil. Add in the garlic, onion, and red pepper flakes and sauté until softened (5-10 minutes)
- Transfer the onion mixture to a high speed blender and add in the coconut milk, basil, cashews (drained), salt and pepper, and roasted red peppers. Blend until smooth.
- Toss the pasta with the sauce, season with salt and pepper to taste, and serve.
Notes
- You can use a milk other than coconut milk but it will change the flavor slightly. Cashew milk will have the closest flavor match.
- Category: entree
- Method: oven, stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 402
- Sugar: 5.5g
- Fat: 16.8g
- Carbohydrates: 53.2g
- Protein: 11.3g
- Cholesterol: 0mg
Keywords: super creamy roasted red pepper pasta, roasted red pepper pasta, red pepper pasta, creamy pasta
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