It’s not every day that I’ll tell you to drop what you’re going and go make one of my recipes… but seriously, DROP EVERYTHING AND GO MAKE THIS. This Restaurant Style Creamy Red Pepper Pasta is what dreams are made of. Think: your favorite chain-restaurant pasta made SO. MUCH. BETTER. Trust me when I say that you will never want takeout pasta again after making this recipe, especially once you see how easy it is! It’s so effortless, so yummy, and dare I say, almost foolproof.
There are few things in this world that I love more than pasta, and I know I’m not alone in that. Pasta is not only delicious, creamy, and comforting, but it’s one of the most versatile foods, in my opinion. While pasta is generally thought of as being filled with gluten and dairy and all of the delicious, albeit not the healthiest, it really is a dish that can be adapted to fit every “diet.” Gluten-free? Cool, use gluten-free pasta! Vegan? Swap out the traditional parmesan for a vegan parmesan. Low-carb or Keto? Use chickpea pasta, shirataki noodles, or zoodles! When it comes to pasta, the opportunities to customize are truly endless, and this recipe is no different!
That’s one of the reasons why I love creating simple, easy, healthy recipes for you guys. It’s proof that eating healthy not only can be easy, but that it can also be molded to fit every dietary preference or lifestyle. From my Creamy Avocado Pasta to my Simple Lemon Garlic Pasta, it’s my job to show you how healthy and delicious pasta can be.
What You Need to Make This Restaurant-Quality Pasta
To make this dish, you don’t need much, and that’s the beauty of it, because the simpler something is, the more likely you are to make it again and again!
Pasta: I used gluten-free pasta, but again, you can use whatever you would like.
Roasted Red Peppers: You can absolutely roast your own, but I prefer to just buy pre-roasted ones.
Cashews OR Full Fat Coconut Milk: Either option works here, I recommend just using what you have on-hand!
Tomato paste: This will help us make that nice, rich tomato sauce we all know and love.
Onion: If you want to make this in a pinch, I recommend getting the pre-chopped onions from Trader Joe’s. It’s perfect to keep on-hand for those moments when you want to DROP EVERYTHING and make pasta!
Garlic: Let’s be honest, garlic makes everything better.
Chopped Fresh Basil: This is totally optional but adds a nice vibrancy and color to the pasta dish.
Parmesan Cheese: Again, also optional, but who doesn’t love a little parm?! It’s like a sprinkle of heaven!
Tips for making this pasta dish
Honestly, this recipe is SO ridiculously easy to make, that I don’t have any tips! As long as you follow the directions below accordingly, then it should be a fairly seamless process. If I had to give a tip, I would say to just make sure that you prepare your pasta according to the instructions. Remember that not all pasta is a one-size-fits-all, aka not all pasta requires the same cooking!
If you make this recipe, please be sure to leave a comment and rating below, as it really helps others decide whether to make this recipe. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx
It's not every day that I'll tell you to drop what you're going and go make one of my recipes… but seriously, DROP EVERYTHING AND GO MAKE THIS. This Creamy Red Pepper Pasta is what dreams are made of. Think: your favorite chain-restaurant pasta made SO. MUCH. BETTER. Trust me when I say that you will never want takeout pasta again after making this recipe, especially once you see how easy it is! It's so effortless, so yummy, and dare I say, almost foolproof.
1package gluten free pasta of choice
1 15ishozjar of roasted red peppers
1/2cupcashews OR 1/2 cup full fat coconut milk
3cloves garlic, mashed or minced
1tspcrushed black pepper
optional: chopped fresh basil, parmesan cheese
Prepare pasta according to package instructions and set aside.
In a large pan, add olive oil.
Once pan is warm, add the chopped onions, garlic, Italian seasoning, sea salt, and black pepper.
Sauté for about 10 minutes, stirring occasionally.
Add the tomato sauce and 1/3 cup water.
Stir mixture well and turn off the stove.
Next, get out your high speed blender.
Add the onion mixture, red peppers (drain liquid out of the jar), cashews or coconut milk (which ever you are using), and blend on high for about 2-3 minutes until the sauce is nice and smooth and creamy.
Pour the cooked pasta into the same pan that you made the onion mixture.
Pour sauce on top of the pasta and use tongs to coat evenly.
Add salt & pepper to taste, as well as fresh basil and parmesan cheese on top (optional). Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!