This is one of the easiest pastas you’ll ever make. In basically the same amount of time to cook the pasta, you can make the sauce. Then toss the sauce with the cooked pasta plus handfuls of baby spinach to wilt, and finish it with grated Pecorino Romano and dried chili pepper flakes. That is it. DINNER is served.
I created this 15-MINUTE ROASTED RED PEPPER PASTA recipe as part of my You Got This in 30 Minutes recipe series on Instagram but it’s technically only a 15 minute recipe. In other words, I gave you back 15 minutes to enjoy a glass of pre-dinner wine. I’ll CHEERS to that.
This recipe is SO perfect for weeknights. The Pecorino Romano cheese pairs amazingly well with the zippy roasted red pepper sauce. But, once in awhile when I’m feeling a little extra, I tear open a ball of burrata right on top with a drizzle of nice olive oil and flakey salt, which instantly elevates it to date night / weekend-worthy fare!
Tip: Use chickpea or spelt pasta in place of wheat pasta for an even healthier, gluten-free meal.
Eat well and be well guys!
Sonia x
You May Also Be Interested in…
these other recipes from the same recipe series, You Got This in 30 Minutes:
》SHANGHAI BOK CHOY VEGETABLE RICE
》MUSHROOM AND EGG “GYUDON” RICE BOWL
Recipe and Printable Recipe below ⇣
15 Minute Roasted Red Pepper Pasta
Recipe serves 4.
INGREDIENTS
454g (1 lb) dried short pasta of your choice (I used caserecce)
Handfuls of baby spinach (about half of a small 142g box)
For the Roasted Red Pepper sauce:
4 roasted red peppers from a jar, drained
6 tbsp (45g) raw pine nuts
1 small garlic clove, peeled
3 tbsp good quality extra virgin olive oil
1 tbsp red wine vinegar or fresh lemon juice (for a milder tang)
¼ tsp sea salt
To serve:
Grated Pecorino Romano (or Parmigiano Reggiano or burrata if you’re feeling luxurious)
Dried chili flakes
METHOD
Bring a large pot of water to a boil for cooking pasta.
Meanwhile, add sauce ingredients into small blender or small food processor. Blend until smooth. Set aside.
Once water has come to a boil, season with salt and cook pasta according to package instructions for al dente less one minute. Scoop up ½ cup of pasta water and set aside. Drain pasta and put it back into the pot set over low heat. Pour prepared sauce over the pasta along with one or two handfuls of baby spinach and toss until spinach is just wilted and everything is heated through, adding splashes of reserved pasta water for desired consistency. I usually use about ¼ cup of the pasta water. Serve with grated Pecorino Romano and dried chili flakes.
WATCH MY IG VIDEO FOR THIS 15 MINUTES ROASTED RED PEPPER PASTA:
Let me know what you think of this recipe in the blog comments. And if you make it, I’d love to hear about it. Tag me on Instagram so I can see!