Roasted Red Pepper Pasta Recipe

This recipe was a happy accident. I was craving a pasta dish that was creamy but not super cheesy, and vegetable-y but not tomato based soooooo… I kinda just threw a bunch of things that sounded right to me in a blender and it turned out so delicious that I decided to write the recipe down to make again!

In a pan on medium heat, cook the following for about 3-4 minutes:

• 3 cloves garlic, minced
• 2 medium yellow/white onions, chopped

Then add in:

• 1 tsp paprika
• 1 tsp red chili flakes
• 1 tsp salt
• 1 tsp ground pepper
• 3 tbsp tomato paste

Stir over the heat for another 1-2 minutes, remove from heat, and set aside.

To a large blender, add the following:

• 20-25 oz roasted red peppers (I used the jarred kind)
• 1 heaping cup grated pecorino romano cheese (or parm)
• 1/2 cup loose fresh basil leaves
• 1/2 cup of milk (I used unsweetened soy milk)
• The whole onion/garlic/herb/tomato paste mixture you just made

Then just blend it on high until it’s a pure creamy mixture!

Serve mixed into paste with fresh basil and fresh grated pecorino romano (or parm) on top! Some halved fresh cherry/grape tomatoes would also be a nice side garnish, and so would some fresh garlic bread!

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