Pasta with Roasted Red Pepper Walnut Sauce
A hearty pasta such as bow tie or penne will stand up well to the thick and delicious roasted red pepper sauce created in this recipe. The sauce comes together in just minutes using a high-speed blender making it perfect for busy weeknights.
Ingredients
- 12 oz. farfalle pasta dry or pasta of choice
- 15 oz. roasted red peppers jar, drained
- ½ cup walnuts toasted, extra for garnish
- 2 tablespoons tomato paste
- 1 tablespoon miso paste optional
- ½ cup coconut milk canned
- 2 cloves garlic minced
- ½ cup basil fresh, chopped
- Sea salt to taste
- black pepper to taste
Instructions
- Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions.
- While pasta is cooking, prepare sauce. Add roasted red peppers, toasted walnuts, tomato paste, miso, coconut milk, garlic, and one-half cup of the pasta cooking water to a high-speed blender. Blend until completely cooked and creamy. Season with sea salt and black pepper, to taste.
- When pasta has finished cooking, drain return to cooking pot. Pour in the red pepper sauce and stir to evenly coat.
- Divide pasta among 4 serving plates. Top each with fresh basil and walnuts. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 501kcal (25%)Carbohydrates: 73g (24%)Protein: 16g (32%)Fat: 17g (26%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 1661mg (72%)Potassium: 565mg (16%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 830IU (17%)Vitamin C: 52mg (63%)Calcium: 92mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
