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.
Ingredients
- 1 package gluten free pasta of choice
- 1 15ish oz jar of roasted red peppers
- ½ cup cashews OR 1/2 cup full fat coconut milk
- ¼ cup tomato paste
- 1 onion,roughly chopped
- 3 cloves garlic, mashed or minced
- 2 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp crushed black pepper
- 2 tbsp olive oil
- optional: chopped fresh basil, parmesan cheese
Instructions
- 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!
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