Creamy Red Pepper Pasta with Blistered Tomatoes
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Prep Time
10m
Cook Time
20m
Total Time
30m
This Creamy Red Pepper Pasta with Blistered Tomatoes features tender rigatoni pasta, sweet cherry tomatoes, and a rich, velvety sauce made with roasted red peppers, cashews, and olive oil. Topped with fresh chives and basil, this vibrant and satisfying dish is perfect for a weeknight dinner or special occasion.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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Sauce
Steps
1
Cook pasta according to package directions.
2
Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
3
Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.
4
Serve with tomatoes over the top, as well as herbs and more salt and pepper.
Notes
The sauce thickens when you reheat it, so be prepared to just add more water if you’re eating leftovers.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories931kcal
-
Fat62g
-
Saturated Fat9g
-
Carbohydrates73g
-
Fiber8g
-
Sugar5g
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Protein21g
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Cholesterol0mg
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Sodium478mg
Percent Daily Values are based on a 2,000 calorie diet.