Half Baked Harvest · by Tieghan Gerard★ 4.5 (53)
Simple Roasted Red Pepper Pasta.
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 34%
CARBS 68G60% OF CAL
4G FIBER3G ADDED9G INTRINSIC54G OTHER11G TOTAL SUGAR
FAT 12G24% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with a roasted red pepper sauce and finished with fresh burrata, basil, and pine nuts. Simple, elegant, and ready in 25 minutes.
mainitalianpasta🍲 stockpot⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (16 ounce) jar roasted red peppers (or 2 roasted red peppers)
- 1/2 cup oil packed sun-dried tomatoes (oil drained + reserved)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup grated parmesan (omit if vegan)
- 1 pound short or long cut pasta (use gluten free if needed)
- 1 bunch fresh basil (roughly chopped)
- 2 handfuls fresh arugula or watercress
- 8 ounces fresh buffalo mozzarella or burrata cheese (torn)
- pepper + crushed red pepper (to taste)
- fresh figs + toasted pine nuts (for serving (optional))
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 34%
CARBS 68G60% OF CAL
4G FIBER3G ADDED9G INTRINSIC54G OTHER11G TOTAL SUGAR
FAT 12G24% OF CAL
5G SAT7G 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
- 10m
- Sodium
- 729mg
- Total sugar
- 11g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 155mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.