Roasted Red Pepper Pasta Recipe – Almond & Herb White Sauce

Last Updated on 4 months by Neha Deshmukh

Roasted Red Pepper Pasta Recipe – Almond & Herb White Sauce

Introduction

Okay, let’s be real – sometimes you just need a comforting pasta dish. And this Roasted Red Pepper Pasta? It’s my go-to when I want something a little bit special, but still easy enough for a weeknight. I first made this when I was craving something creamy and flavorful, and honestly, it’s been a family favorite ever since. The roasted peppers give it this incredible smoky sweetness, and the almond-herb white sauce is just… chef’s kiss. It’s a little bit of Italy, with a whole lot of love.

Why You’ll Love This Recipe

This isn’t your average pasta. It’s packed with flavor from the roasted red peppers and a beautifully balanced sauce. It’s relatively quick to make – perfect for when you’re short on time but don’t want to compromise on taste. Plus, it’s easily adaptable to suit your preferences, whether you’re vegan, gluten-free, or just want to kick up the spice!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups pasta (any shape!)
• 1 red bell pepper
• 1 large tomato
• 2 tsp olive oil
• 3 minced garlic cloves
• 1 small onion
• 6-7 blanched almonds
• 1 tsp oregano
• 0.75 tsp basil
• 0.75 tsp chilli flakes (or more, to taste!)
• Pepper powder, to taste
• Salt, to taste
• 1 tbsp butter
• 2 tsp wheat flour
• 0.75 cup milk
• Grated cheese, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Blanched Almonds: Don’t skip these! Blanched almonds create a super smooth and creamy sauce. If you only have almonds with the skin on, you can blanch them yourself by boiling for a minute and then slipping off the skins.
• Roasting the Peppers: This is key. Roasting brings out the natural sweetness of the peppers and gives them a lovely smoky flavor. Trust me, it makes all the difference.
• Pasta Choice: I usually use penne or fusilli because the sauce clings to them beautifully. But honestly, any pasta shape will work! Feel free to experiment – even regional Indian pasta varieties like kuzhakkan (Kerala) or sheer khurma noodles (Kashmir) could be fun twists!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those peppers and tomato. Drizzle them with a little olive oil and roast over an open flame (or under the broiler) until the skin is charred.
2. Pop them into a foil packet for about 10 minutes – this makes peeling so much easier. Then, peel off the charred skin and roughly chop.
3. Now, heat the remaining olive oil in a pan and sauté the minced garlic and chopped onion until softened and fragrant.
4. Add the chopped roasted peppers and tomato to the pan, along with the blanched almonds. Cook for a few minutes, then let it cool slightly.
5. Blend everything into a smooth sauce. Set aside.
6. While the sauce is cooling, cook your pasta in salted boiling water until al dente. Remember to reserve about ½ cup of the pasta water before draining!
7. Time for the white sauce! In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or two, until it forms a smooth paste (this is called a roux).
8. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens.
9. Combine the roasted pepper sauce with the white sauce. Season with oregano, basil, chilli flakes, salt, and pepper to taste.
10. Toss the cooked pasta in the sauce. If it’s too thick, add a little of the reserved pasta water until you reach your desired consistency.

Expert Tips

• Don’t overcrowd the pan when roasting the peppers – they’ll steam instead of char.
• Taste as you go! Adjust the seasoning to your liking.
• If you don’t have fresh herbs, you can use dried, but use about half the amount.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the sauce for an extra fiery kick.
• Creamy Dreamy: A splash of cream (about ¼ cup) added to the white sauce makes it even richer.
• Veggie Boost: Throw in some sautéed mushrooms or spinach for added nutrients.

Vegan Adaptation

No problem! Simply swap the butter for vegan butter, use plant-based milk (like almond or soy), and skip the grated cheese garnish. Nutritional yeast makes a great cheesy substitute!

Gluten-Free Adaptation

Easy peasy! Use gluten-free pasta and gluten-free flour for the white sauce. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour works wonderfully.

Spice Level Adjustment

Chilli flakes are your friend! Start with a small amount and add more to taste. If you’re sensitive to spice, you can omit them altogether.

Festival Adaptations

While this isn’t a traditional Indian festive dish, it could be a lovely light option for a Christmas or New Year’s Eve meal, offering a different flavour profile alongside richer dishes.

Serving Suggestions

This pasta is fantastic on its own, but it’s even better with a side of garlic bread or a fresh green salad. A glass of crisp white wine would also be a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of pasta works best with this sauce? Penne, fusilli, or rotini are great choices because their ridges help hold the sauce. But really, any shape you like will work!
• Can I roast the peppers ahead of time? Absolutely! You can roast the peppers a day or two in advance and store them in the refrigerator.
• How can I adjust the thickness of the white sauce? If it’s too thick, add a little more milk. If it’s too thin, cook it for a few more minutes to allow it to thicken.
• Is it possible to make this sauce without almonds? Yes, you can! The sauce will be slightly less creamy, but still delicious. You could substitute with sunflower seeds or cashews.
• What is the best way to store leftover Roasted Red Pepper Pasta? Store in an airtight container in the refrigerator for up to 3 days.