Ridiculously Simple Roasted Red Pepper Pasta In A Hurry
Please don’t tell anyone how ridiculously simple this Roasted Red Pepper Pasta is. It is made from almost all pantry ingredients, so it can be made without a run to the grocery store.
This dish is perfect for meatless Monday, but we also use it a fair amount as an easy side for grilled meats or sandwiches. It really tastes great warm, cold or somewhere in between, which works great for busy families with people running every which way. It holds well on the counter, covered, for several hours.
I adore this immersion blender (Affiliate link), and I use it here because it’s so easy to both get out and clean up. I’m not a fan of clutter, so all the appliances are in the cupboard, which can make locating a big one and freeing it a little dicey (pun completely intended).
I love dishes that are created in the serving bowl, leaving us with one less dish to clean. This sauce really stands out in a white bowl: use a paper towel with a little water on it to clean up the bowl once everything is tossed together.
The Parmesan is optional, and makes the dish vegetarian. Without it, I believe it is Vegan, but don’t quote me on that.
Roasted Red Pepper Pasta
Ingredients
- 1 box (15 oz) whole wheat spaghetti
- 1 jar (12 oz) roasted red peppers
- 1-2 garlic cloves
- 1 small white onion
- 1/2 cup walnuts, shelled, whole or pieces
- 1/2 cup grated Parmesan cheese (optional)
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- red pepper flakes to taste
Instructions
- Bring 5 quarts of water to boil in large pot or dutch oven. When water boils, add 1 tablespoon kosher salt and spaghetti, broken in half if desired. Stir pasta occasionally to prevent sticking. Cook until spaghetti is desired done-ness, about 10 to 12 minutes. The whole wheat pasta takes a little longer to cook completely.
- Meanwhile, Slice onion and smash garlic clove. Add olive oil to saute pan and warm over medium to medium high heat until hot but not smoking. Add onion and garlic, and cook until fragrant and soft, stirring occasionally, about 5 minutes.
- Using food processor, regular blender or immersion blender, chop peppers (with juice), walnuts, cooked garlic and onions. Mixture should be very fine. Add red pepper flakes to taste and vinegar before whirring again. Put pepper mixture in serving bowl.
- Reserve 1/2 cup of the spaghetti liquid and drain spaghetti well. Add to serving bowl, and, using tongs or forks, mix well. Sprinkle with Parmesan if desired, and mix again.
- Serve warm, cold, or at room temperature, using reserved cooking liquid to loosen up the spaghetti if desired.
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