Creamy Roasted Red Pepper Pasta
This easy pasta dish comes together easily and is made from simple pantry staples. It can be made with or without the sausage.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 cup chopped white onion
- 3 fresh garlic cloves, minced
- 1/4 cup sun-dried tomatoes, drained & chopped
- 12 oz jar roasted red peppers, drained & chopped
- 2 Tablespoon tomato paste
- 3/4 cup chicken or vegetable broth
- pinch red pepper flakes, optional
- 1 links Italian sausage, mild optional
- 1/2 cup coconut milk, regular or light
- kosher salt and black pepper to taste
- 1 lb rigatoni or pasta of choice
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated parmesan cheese, optional
Instructions
- Heat olive oil in a sauté pan over medium heat, add onions and chopped garlic cloves and cook until soft, about a couple of minutes.
- Add sun-dried tomatoes, jarred peppers, tomato paste and broth. Bring to a boil, then lower heat and simmer for 15-20 minutes.
- Meanwhile, crumble sausage in a pan and cook until done. Drain and set aside.
- Cook pasta according to package directions and set aside.
- After 15 minutes add all sauté pan ingredients to a blender or food processor and blend until smooth. Add back to the pan, add sausage, coconut milk and season with salt and pepper to taste. If sauce is too thick, you can thin with a little more broth or pasta water.
- Add cooked pasta and toss to combine.
- Serve with fresh basil and grated parmesan cheese if desired.
Nutrition
Calories: 695kcalCarbohydrates: 97gProtein: 23gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 28mgSodium: 1736mgPotassium: 778mgFiber: 6gSugar: 6gVitamin A: 787IUVitamin C: 52mgCalcium: 143mgIron: 4mg
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