Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
Ingredients
For the Roasted Vegetables
- 3 red bell peppers, sliced
- 1 head garlic, cut in half lengthwise
- 1/2 onion, roughly chopped
- 1 cup cherry tomatoes
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil, or as needed, for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Sauce and Pasta
- 1 pound pasta, your preferred shape
- 1 cup pasta water, reserved from cooking pasta
- 1/2 cup cashews, soaked in hot water for 10 minutes
- 1 tablespoon lemon juice, from 1/2 a lemon
For Garnish
- 1/4 cup fresh basil, chopped, or as needed
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, arrange the sliced red bell peppers, the halved head of garlic, the roughly chopped onion, and the cherry tomatoes.
⏱️ 5 min•🌡️ 400
- 2
Add the rinsed and drained chickpeas to the baking sheet with the vegetables. Drizzle generously with olive oil, then season with salt and black pepper.
⏱️ 2 min
- 3
Roast the vegetables and chickpeas in the preheated oven for 40 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400
- 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 5
While the pasta cooks, place the cashews in a small bowl and cover with hot water. Let them soak for 10 minutes, then drain.
⏱️ 10 min
- 6
Once the roasted vegetables are done, carefully remove them from the oven. Squeeze the softened garlic cloves out of their skins. Transfer the roasted red bell peppers, garlic cloves, onion, and cherry tomatoes to a blender.
⏱️ 5 min
- 7
Add the reserved 1 cup of pasta water, the drained soaked cashews, and the juice of 1/2 a lemon to the blender with the roasted vegetables.
⏱️ 1 min
- 8
Blend the mixture until it is completely smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 9
Add the blended sauce to the cooked and drained pasta in the large pot. Stir well to combine, ensuring all the pasta is coated evenly.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Red Pepper Pasta
For the Roasted Vegetables
- 3 red bell peppers, sliced
- 1 head garlic, cut in half lengthwise
- 1/2 onion, roughly chopped
- 1 cup cherry tomatoes
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil, or as needed, for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Sauce and Pasta
- 1 pound pasta, your preferred shape
- 1 cup pasta water, reserved from cooking pasta
- 1/2 cup cashews, soaked in hot water for 10 minutes
- 1 tablespoon lemon juice, from 1/2 a lemon
For Garnish
- 1/4 cup fresh basil, chopped, or as needed
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, arrange the sliced red bell peppers, the halved head of garlic, the roughly chopped onion, and the cherry tomatoes.
⏱️ 5 min•🌡️ 400 - 2
Add the rinsed and drained chickpeas to the baking sheet with the vegetables. Drizzle generously with olive oil, then season with salt and black pepper.
⏱️ 2 min - 3
Roast the vegetables and chickpeas in the preheated oven for 40 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400 - 4
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 5
While the pasta cooks, place the cashews in a small bowl and cover with hot water. Let them soak for 10 minutes, then drain.
⏱️ 10 min - 6
Once the roasted vegetables are done, carefully remove them from the oven. Squeeze the softened garlic cloves out of their skins. Transfer the roasted red bell peppers, garlic cloves, onion, and cherry tomatoes to a blender.
⏱️ 5 min - 7
Add the reserved 1 cup of pasta water, the drained soaked cashews, and the juice of 1/2 a lemon to the blender with the roasted vegetables.
⏱️ 1 min - 8
Blend the mixture until it is completely smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 9
Add the blended sauce to the cooked and drained pasta in the large pot. Stir well to combine, ensuring all the pasta is coated evenly.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped basil.
⏱️ 1 min