Roasted Red Pepper Pasta with Spinach

While I have been compensated for this post by Uncommon Goods, all opinions expressed are my own. Visit Uncommon Goods for some unique, handmade gifts and much more!

Roasted Red Pepper Pasta with Spinach makes a delicious and comforting meal. The sweetness of red pepper makes this pasta sauce really flavorful.

Roasted Red Pepper Pasta

Isn’t chopping like the toughest and the most boring part of cooking? When I first started, I definitely thought so! In Indian cooking, there’s way too much chopping and prep work involved and it would take me forever to get everything ready and then the actual cooking would not even take half of the chopping time! I would wish everyday for a helper, just like we had in India who would do all the chopping for me. Well obviously that never happened and over the years I started liking the whole process of chopping and slicing ingredients for the recipe. With practice, chopping became quicker, easier and no longer felt tiring. And it becomes all the more enjoyable when you get to chop on this stunning personalized cutting board from Uncommon Goods. Isn’t it so pretty guys?

Last week when I made this roasted red pepper pasta with spinach, I was actually more excited about the chopping part because of this board!

Uncommon -Goods-Personalized-Cutting-Board

Uncommon Goods specializes in stunning handmade products. Their products are made from unusual, reclaimed, or recycled materials, making each product truly uncommon. Check out their awesome gift collections here and here. The folks at uncommon goods were kind enough to send me this gorgeous cutting board which is made of maple wood. This personalized cutting board from their anniversary collection makes such a wonderful gift for anyone who loves cooking. It’s really sturdy, unique and makes chopping a lot more fun!

Roasted-Red-Pepper-Pasta-Recipe

I made this roasted red pepper pasta for dinner last week and I have been really excited to share the recipe with you guys. There are 2 reasons for it, one I obviously wanted to show you guys my gorgeous cutting board and two the pasta turned out pretty amazing and I am always so excited to share recipes which score A++ in my book! Pepper has always been and will always be my favorite vegetable. Ever since I was little, I was drawn to it’s aroma, all mom had to do was add little bit of it to whatever I was eating and I would happily gulp it down in no time. I was a very non-fussy eater anyway so it was not that mom had to do anything special to make me eat stuff but if ever there was a problem, pepper always came in handy!

Roasted-Red-Pepper-Pasta-Sauce

This roasted red pepper pasta has so much flavor, the sweetness from the red pepper and spiciness from the red chili flakes. I added a lot of red chill flakes in this recipe because I wanted it to be little hot. The sauce was quite sweet from the pepper, cream and milk so I thought the chill really balanced the flavors. If you don’t want it to be hot at all, you can simply skip the red chili flakes or add a pinch, either way your pasta will be delicious! I added some spinach towards the end, it added more flavor and also a great way to make your kid eat their greens. I see kids eating everything when it’s mixed with pasta! Hope you guys enjoy this recipe!

 

Method

Cook pasta according to instructions on the package. Drain and add 1 tablespoon of oil to prevent the spaghetti from sticking to each other. Set aside.

Preheat oven to 500 F degrees and line a baking sheet with aluminium foil. Place the peppers on the prepared baking sheet and roast at 500 F for 30 minutes, turning once in between. Once done, the skin of the peppers will be charred. Let them cool down a bit, then remove the charred skin, seeds and the stalk. Set aside.

Heat a pan on medium heat with 2 tablespoons of olive oil. Once oil is hot, add chopped shallots and garlic. Saute till shallots turn soft, around 2 minutes.

Roasted Red Pepper Pasta with Spinach Recipe-Step-1

Add salt, black pepper and red chili flakes and cook for 1 more minute. Remove pan from heat.

Transfer the garlic-onion mixture to a food processor. Add roasted red pepper, milk, heavy cream, some more salt and pepper.

Pulse till everything is well combined and comes together in form of a smooth sauce.

Roasted Red Pepper Pasta with Spinach Recipe-Step-2

Transfer the sauce to the pan and put it on medium-low heat. Add chopped basil leaves and mix. You may adjust the consistency and seasoning of the sauce at this time. Let it simmer for couple of minutes. It will thicken up as it simmers, you can add cornstarch if you want a really thick sauce. I did not use it.

Add chopped spinach and cooked spaghetti and mix. Cook for 2 minutes.

Add shredded parmesan cheese and mix.

Roasted Red Pepper Pasta with Spinach Recipe-Step-3

Serve roasted red pepper pasta with fresh basil!

Roasted Red Pepper Pasta With Spinach

* Adjust parmesan cheese to taste. You may add more if you love cheese.

* Adjust red chili flakes to taste. I added more because I wanted this pasta to be little hot.

Roasted Red Pepper Pasta with Spinach

Roasted Red Pepper Pasta with Spinach makes a comforting meal!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 521 kcal
Author: Manali
5 from 1 vote
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Ingredients

  • 2 large red peppers
  • 2 shallots, chopped
  • 5-6 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1.25 cups milk
  • 1/4 cup heavy cream
  • 3/4 teaspoon red chili flakes, or to taste
  • 1 cup firmly packed baby spinach, chopped
  • 10-12 basil leaves, chopped
  • 2-3 tablespoons parmesan cheese, to taste
  • 12 oz spaghetti
  • salt, to taste
  • pepper, to taste

Instructions

  1. Cook pasta according to instructions on the package. Drain and add 1 tablespoon of oil to prevent the spaghetti from sticking to each other. Set aside.
  2. Preheat oven to 500 F degrees and line a baking sheet with aluminium foil.
  3. Place the peppers on the prepared baking sheet and roast at 500 F for 30 minutes, turning once in between. Once done, the skin of the peppers will be charred.
  4. Let them cool down a bit, then remove the charred skin, seeds and the stalk. Set aside.
  5. Heat a pan on medium heat with 2 tablespoons of olive oil. Once oil is hot, add chopped shallots and garlic. Saute till shallots turn soft, around 2 minutes.
  6. Add salt, black pepper and red chili flakes and cook for 1 more minute. Remove pan from heat.
  7. Transfer the garlic-onion mixture to a food processor. Add roasted red pepper, milk, heavy cream, some more salt and pepper.
  8. Pulse till everything is well combined and comes together in form of a smooth sauce.
  9. Transfer the sauce to the pan and put it on medium-low heat. Add chopped basil leaves and mix. You may adjust the consistency and seasoning of the sauce at this time.
  10. Let it simmer for couple of minutes. It will thicken up as it simmers, you can add cornstarch if you want a really thick sauce. I did not use it.
  11. Add chopped spinach and cooked spaghetti and mix. Cook for 2 minutes.
  12. Add shredded parmesan cheese and mix.
  13. Serve roasted red pepper pasta with fresh basil!
Nutrition Facts
Roasted Red Pepper Pasta with Spinach
Amount Per Serving
Calories 521 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 100mg 4%
Potassium 525mg 15%
Total Carbohydrates 75g 25%
Dietary Fiber 4g 16%
Sugars 9g
Protein 16g 32%
Vitamin A 61.8%
Vitamin C 97.3%
Calcium 16.6%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Red Pepper Pasta with Spinach

 Roasted Red Pepper Pasta-Collage

36 thoughts on “Roasted Red Pepper Pasta with Spinach

  1. I cannot STAND chopping. I joke that my husband is my sous chef so that he can do all that, since he doesn’t mind!
    This pasta is so amazing! It would be worth the chopping, too!

  2. What a fun cutting board! And this pasta! I could totally get behind finding a big bowl of this pasta waiting on my counter tonight. Maybe the elves will come and make it for me? 🙂 Thanks, Manali!

  3. I use to enjoy prep work in the kitchen… until I worked in a professional kitchen and had to do prep work for hours. I no longer enjoy it! lol. However, if I had a super cute cutting board like yours I might enjoy it a little more. 😉 LOVE this pasta, Manali!! The color is gorgeous and the flavors sound delish!! I’ll take 3 bowls please! Cheers!


  4. Late to the party…just made this dish and it did NOT disappoint! Absolutely delicious and easy to pull together. I made with half & half (because that’s what we had in the fridge) and cut down on the amount of this, because we were fine with it not being quite so creamy. If I wasn’t making for my son too I would have thrown in more chilli flakes. Also, I used mushroom salt (magic mushroom powder) instead of regular salt, for a little more umami. YUM.

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