Pasta with Roasted Red Pepper Walnut Sauce
Experience a culinary delight with this vibrant and velvety Roasted Red Pepper Walnut Sauce, where smoky roasted peppers and walnuts blend harmoniously for a sauce that's both indulgent and satisfying.
Servings 4
Calories 533kcal
Equipment
Ingredients
- 12 oz 350g dry pasta of choice
- 1 15-oz/400g jar of roasted red peppers, drained
- ½ cup toasted walnuts + extra for garnish
- 2 Tbsp tomato paste puree
- ½ cup canned coconut milk
- 2 garlic cloves minced
- ½ cup fresh basil chopped
- Sea salt and pepper to taste
Instructions
- Bring a large saucepan of generously salted water to a boil. Cook pasta according to the package directions.
- While the pasta is cooking, prepare the sauce. Place the roasted red peppers, toasted walnuts, tomato paste, coconut milk, garlic, and half a cup of pasta cooking water into a high-speed blender. Blend until smooth and creamy, then season with salt and pepper to taste.
- When the pasta has finished cooking, drain and return to the saucepan. Pour the red pepper sauce over the pasta and stir to coat evenly. Divide pasta among 4 serving plates. Top each with fresh basil and walnuts. Enjoy!
Nutrition
Serving: 1 | Calories: 533kcal | Carbohydrates: 77g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Sodium: 249mg | Fiber: 6g | Sugar: 8g