This Creamy Roasted Red Pepper and Tomato Pasta is a delightful and comforting dish that combines the rich flavors of roasted vegetables with the creamy goodness of coconut milk. Perfect for a cozy dinner or an impressive meal for guests, this recipe is both simple and sophisticated, showcasing a beautiful blend of roasted red peppers, onions, and tomatoes.
Ingredients:
- 3 red bell peppers
- 1 large onion
- 4 ripe tomatoes
- 2 tablespoons olive oil (plus extra for drizzling)
- 2 cloves garlic
- 1/4 can (about 1/2 cup) condensed coconut milk
- 8 oz al-dente pasta (such as penne or fettuccine)
- 2 cups fresh spinach
- Red pepper flakes to taste
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Roast Vegetables: Slice the red peppers, onion, and tomatoes. Place them on a baking sheet, drizzle with a little olive oil, and roast in the oven for about 10 minutes, until they are tender and slightly caramelized.
- Blend Sauce: Transfer the roasted vegetables to a blender. Add garlic cloves, a generous pour of olive oil, and 1/4 can of condensed coconut milk. Blend until smooth and creamy.
- Cook Pasta: While the vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine: In a large skillet, heat the roasted red pepper and tomato sauce over medium heat. Add the cooked pasta and toss to combine. Stir in fresh spinach until wilted.
- Season: Sprinkle red pepper flakes to taste for added heat.
Nutrition Info (per serving, based on 4 servings):
- Calories: ~400
- Protein: 8g
- Carbohydrates: 50g
- Fat: 18g
- Fiber: 5g
Tips for Perfecting the Dish
- Roasting Vegetables: Ensure that the vegetables are cut into uniform sizes to ensure even roasting. If the vegetables are crowded on the baking sheet, they may steam rather than roast. Use separate sheets if necessary.
- Consistency of Sauce: If you prefer a thinner sauce, add a small amount of vegetable broth or water while blending until you reach the desired consistency. Adjust seasoning as needed.
- Make-Ahead Option: The roasted vegetable sauce can be prepared ahead of time. Store it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months. Reheat thoroughly before using.
- Boost Protein: For added protein, consider incorporating grilled chicken strips or chickpeas into the dish. Both options complement the creamy sauce well and make the meal more satisfying.
- Pasta Choice: Opt for whole grain or legume-based pasta for added fiber and protein. These alternatives can enhance the nutritional profile of the dish.
- Vegetarian/Vegan Options: This recipe is naturally vegan if using coconut milk. For a vegetarian version, you can use dairy-based cream if preferred.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently to avoid overcooking the pasta. Adding a splash of vegetable broth can help restore the sauce’s creaminess if it thickens upon refrigeration.
This Creamy Roasted Red Pepper and Tomato Pasta is a versatile and indulgent dish that celebrates the flavors of roasted vegetables with a creamy twist. Whether you’re preparing a quick weeknight dinner or a special meal for guests, this recipe offers both comfort and sophistication. Enjoy the blend of creamy textures and vibrant flavors with every bite!
Enjoy your creamy, flavorful pasta!
