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Roasted Red Pepper Pasta

I am going to have to quote the pioneer woman here…”GROAN” Seriously, this roasted red pepper pasta is all too delicious. Roasted red peppers really make this dish. Don’t be put off by roasting your own peppers, it really is worth it and not as complicated as it may sound. The first time I made it I used whole wheat rigatoni, but although I couldn’t keep my finger out of the sauce the whole wheat pasta just didn’t work for me. Don’t get me wrong, I LOVE whole wheat pasta, but some sauces just need something else. This time we used Campanelli and it was like little trumpets of heaven!!!!!!! We really liked it a lot more than the rigatoni. I love how they hold the sauce and are still so light. This recipe really is a must try. Let me know how it goes!

What is The Difference Between Red, Yellow, and Green Bell Peppers?

The difference is in the ripeness of the pepper.

A green bell pepper is just that–green.

The riper the pepper, the brighter the color.

Also, bell peppers sweeten as they ripen, so, a green pepper is a bit bitter, while a red pepper is very sweet.

Are Pine Nuts Good For You?

Pine nuts contain nutrients that help boost energy, including monounsaturated fat, protein and iron.

Pine nuts provide  a good source of magnesium which helps to boost energy and eliminate fatigue.

Can You Be Allergic To Pine Nuts?

Pine nuts contain the same allergens in other tree nuts.

If you are allergic to tree nuts, you could very well be allergic to pine nuts.

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

0 from 0 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 3 Red Bell Peppers
  • 2 Tablespoons pine nuts optional, but I love that nutty flavor
  • 1/2 Medium Onion finely chopped (I only use a quarter)
  • 3 Cloves of Garlic Minced
  • 1/2 Cup Heavy Cream
  • Fresh Parmesan shaved
  • 1/2 to 1 lb Pasta

Instructions

  • Roast the red peppers until the skin is blackened
  • Place in a ziploc to steam and remove skins.
  • Remove seeds and set aside.
  • Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.
  • In a blender process the peppers and pine nuts until smooth.
  • Cook pasta.
  • Drizzle some Olive Oil in a large skillet over medium.
  • Add the onion and saute until it is beginning to be translucent
  • Add garlic. Heat until fragrant.
  • Pour in puree and add plenty of salt tasting as you go.
  • Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.
  • Pour in cream and stir to combine.
  • Add more salt if needed and add drained pasta.
  • Toss to coat and top with Parm shavings.
  • Roll over and die with utter satisfaction. (Ok, don't do that!)
Nutrition Facts
Roasted Red Pepper Pasta
Amount Per Serving (1 recipe)
Calories 1930
% Daily Value*
Cholesterol 163mg54%
Carbohydrates 289.2g96%
Fiber 20.1g84%
Sugar 30.4g34%
Protein 53.8g108%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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5 comments

  • This sounds like something my husband would love! I'll have to try it soon.

    Raven

    • Reply
  • love roasted red pepper! I will have to try this. thanks

    • Reply
  • This makes me excited for my peppers in the garden to start growing!!

    • Reply
  • lol! I love your descriptions! I am really excited to try this one. Thanks for the recipe!

    • Reply
  • That looks delicious! If only Steve would eat bell peppers. If only it didn't have a bunch of cream in it. I'm going to be a fat hog if keep eating like this…

    • Reply

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