Javascript required
Skip to content Skip to sidebar Skip to footer
Home / Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

 I'k currently all nearly sauce. Pesto sauce, Tzatziki sauce, you name it. It's an piece of cake way to jazz up and repast and this Roasted Red Pepper Pasta made with the virtually succulent Roasted Red Pepper Sauce is front and heart today.

Roasted Red Pepper Pasta with Peas and Parmesan

Y'all run into, I've devised a new plan in the kitchen when I'm feeling lazy. (and that happens far more than I'd similar to admit) The plan involves shortcuts. Because who doesn't love a little shortcut hither and there. The cardinal is to ever have a few key things on manus at all times, so you can whip upwards a jazzy sauce like this one and brand any ho-hum meal a star. This Roasted Red Pepper Sauce is made up of 100% pantry ingredients, aka things that I stock at all times. And then if dinner is fast approaching, and I need to whip up something in a wink, I can grab all the pantry ingredients, throw them in a blender, and then utilise the sauce to pair with a simple pasta with peas and Parmesan.

This sauce is actually then delish yous'll probably desire to eat it like a soup. And this Roasted Red Pepper Pasta is certain to become a staple for your weeknight meals!

Roasted Red Pepper Sauce

Roasted Red Pepper Pasta

Course Dinner

Cuisine Italian

For the Pasta with Peas + Parmesan

  • 1 lb spaghetti or fettuccini pasta
  • 1 loving cup fresh or frozen peas
  • big shavings of parmesan cheese
  • kosher salt and freshly cracked blackness pepper to garnish

For the red pepper sauce

  • 3 ruby-red bell peppers roasted and skins removed
  • i shallot roughly chopped
  • 2 cloves garlic
  • i teaspoons kosher salt
  • ¾ teaspoon freshly croaky black pepper
  • three tablespoons olive oil
  • 1 tablespoons red wine vinegar

  • Cook the pasta according to the package directions. ane minute before it's done, add the peas. Drain the pasta and peas and fix aside.

  • Combine everything for the red pepper sauce in a blender, blend for 1-2 minutes, and then add half of the sauce to the pasta. Toss to combine. Add more sauce if needed.

  • Serve on a big serving platter with shavings of parmesan cheese and flavour with salt and pepper as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe past What'south Gaby Cooking

v Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef e-mail series

coplandcestruch.blogspot.com

Source: https://whatsgabycooking.com/roasted-red-pepper-pasta/