Roasted Red Pepper Pasta

This Roasted Red Pepper Pasta is made rich and creamy with a homemade red pepper sauce and al dente pasta. Simple, tangy, and delicious! Vegan, Gluten-Free Option.

Course Main

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Calories 1387kcal

Author Caitlin Shoemaker

Ingredients

8 ounces pasta regular or gluten-free
8.5 ounces roasted red peppers* drained and rinsed if using canned
3-5 cloves garlic
1 cup full-fat coconut milk
1/2 cup vegetable broth homemade or store-bought
2 teaspoons cornstarch or arrowroot powder
1/4 teaspoon red chili flakes plus more for serving (optional)
1/2 teaspoon kosher salt
Fresh basil for serving (optional)

US Customary - Metric

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta once cooked, but do not rinse.
Blend the Sauce: Add the peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy
Simmer: Pour the sauce into a large pot or saucepan over medium heat. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together, adding more salt to taste if necessary. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.
Serve: Transfer the pasta into serving bowls, then top with fresh basil and more chili flakes or as desired. Serve warm; store leftovers in the refrigerator for up to 5 days.

Notes

Roasted Red Peppers: You can use homemade or store-bought peppers for this recipe. If you go with store-bought, I recommend purchasing a 12 ounce (340 g) jar. The jar weight includes the liquid that holds the peppers, which we will not use for this recipe.
Gluten-Free: Use gluten-free pasta to make this recipe gluten-free

Nutrition