Easy Roasted Red Pepper Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
15 mins
This roasted red pepper sauce is so easy to make and is absolutely gorgeous on top of gluten-free pasta. It's a fun twist on classic pasta sauce that the whole family is going to love.
Course:
Dinner
Cuisine:
American
Keyword:
roasted red pepper pasta
Servings: 4 people
Calories: 198 kcal
Ingredients
- 1 box Banza gluten-free chickpea pasta
- 1 ¼ cup store-bought roasted bell peppers, drained
- 1 can full-fat coconut milk
- 1 tsp. sea salt
- ½ tsp. pepper
- Pinch ground cayenne pepper
- 2 leaves fresh basil leaves for garnish
Instructions
-
Cook pasta according to package directions, drain and set aside in a large serving bowl.
-
Combine the roasted bell pepper, coconut milk, sea salt, pepper, and ground cayenne pepper in a food processor and puree until smooth.
-
Transfer the sauce to a medium saucepan over high heat on the stove top and stir for 5 minutes or until the sauce thickens.
-
Remove the sauce from the heat and pour over the cooked pasta. Gently fold the sauce into the pasta using two large spoons and serve immediately. Garnish with fresh basil.
Nutrition Facts
Easy Roasted Red Pepper Pasta
Amount Per Serving
Calories 198
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 18g113%
Cholesterol 0mg0%
Sodium 1089mg47%
Potassium 273mg8%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 21.3mg26%
Calcium 38mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.