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You can make the creamy roasted red pepper pasta sauce while the pasta cooks, which is convenient for putting together a last-minute dinner.
Blend the ingredients until smooth, then cook them in a pan for 10 minutes, tossing in the pasta.
⭐️ Ingredients
RED PEPPER SAUCE
12 ounces (350 grams) roasted red bell peppers jarred or home-roasted
1 small can (15 oz) (400 grams) tomatoes diced, crushed, whole, or puree
¾ cup (100 grams) almonds
1 tablespoon (30 grams) olive oil
1 teaspoon (5 grams) salt
1 clove garlic
½ teaspoon red pepper flakes
FOR THE PASTA
12 ounces (340 grams) of rigatoni pasta or any other
¾ gallon (3 liters) water to cook the pasta
1½ tablespoons (20 grams) salt for the pasta water
1 handful of parsley or basil
OPTIONAL ADD-INS
2 medium roasted eggplants diced
1 roasted cauliflower florets
Easy, right? ❤️ Nico & Louise
Theplantbasedschool.com
#pastarecipe #bellpeppers
