Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (9)
Roasted Red Pepper Pasta
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 29%
CARBS 80G62% OF CAL
4G FIBER63G OTHER13G TOTAL SUGAR
FAT 18G32% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted red pepper pasta with sun-dried tomatoes and pine nuts. Tangy and rich, a satisfying vegetarian main course.
mainamericanpasta🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 16-ounce jar roasted red peppers* (drained (about 7 peppers, 2 cups sliced))
- 1 cup unsweetened almond milk
- ¾ cup fresh basil leaves (plus more for garnish)
- 6 oil-packed sun-dried tomatoes (about 3 tablespoons chopped)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (plus more to taste)
- 2 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt (plus more to taste)
- 12 ounces rigatoni pasta
- ¼ cup grated Parmesan cheese (plus shavings for serving)
- Pine nuts (for serving)
- Red pepper flakes (for serving)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 29%
CARBS 80G62% OF CAL
4G FIBER63G OTHER13G TOTAL SUGAR
FAT 18G32% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 628mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 179mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.