Roasted Red Pepper Pasta
summer produce packing a punch
Ingredients:
16 oz pasta
2-3 shallots
2-4 cloves of garlic, smashed
1-2 roasted red peppers (if you don’t have any, use fresh/raw red peppers, see below for instructions)
Paprika, smidgen
Red pepper flakes, sprinkle
1/2 c pasta water, reserved
1/4 c coconut milk
1/4 c parmesan
s + p, to taste
[Optional] Additions:
mushrooms
ground turkey
— can do any veggies you’d like and/or protein!
Instructions:
Set the oven to 400 and boil water for pasta. Quarter shallots and smash garlic. Drizzle with olive oil. Sprinkle with salt, pepper, red pepper flakes, and paprika. Roast for 15 minutes (if you don’t have roasted red peppers on hand, you’d also include quarter red peppers in the oven). Once your pasta water is at a boil, cook the pasta to al dente as it will cook more once we combine everything. Save 1/2-1c pasta water for the sauce and toss pasta in olive oil. (I sautéed chopped mushrooms and ground turkey at this point in the pot when pasta was done.) When roasting is complete, add everything into the blender (this is where you’d add roasted red peppers if you hand them in a jar like me), plus coconut milk, parmesan, and 1/4 c pasta water. Taste test for s+p; if pasta sauce is really thick, add more pasta water. Combine everything in the pasta pot. Top with parsley and parm.
Sub options:
— gf pasta for traditional pasta
— 2-3 tbsp nutritional yeast as a sub for Parmesan cheese
— heavy cream, almond milk, oat milk, etc. instead of coconut milk
A moment for the portobello mushrooms I used in this dish. Stunninggggg.