Roasted Red Pepper Pasta Recipe

5 from 1 vote

Try this rich-flavored red pepper sauce over grain-free Paleo noodles for a classic side dish made healthy.

Course Side Dish

Cuisine American

Keyword pasta, red pepper, roasted

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 350kcal

Cost 8

Preheat your oven to 400 F.
Place the spaghetti squash with cut sides down on a baking sheet, and bake for 30 minutes.
2 spaghetti squash
At the same time, roast the red peppers in the oven for 25 to 30 minutes or until charred.
1 pinch red pepper flakes, 2 red bell peppers
Cover the peppers in foil and cook for an additional 10 minutes to steam.
When cool enough to handle, remove the charred skin, seeds, and stems from the peppers.
Melt some cooking fat in a large skillet placed over medium heat. Sauté the shallot and garlic for 4 to 5 minutes. Remove from the heat.
Cooking fat, 2 shallots
Combine the shallot, garlic, roasted peppers, coconut milk, and red pepper flakes in a blender and pulse until smooth.
4 cloves garlic, 1 ½ cup coconut milk, 1 pinch red pepper flakes
Use a large spoon to scoop the stringy pulp from the squash and place it in a bowl.
Return the sauce back to the skillet over medium heat, taste it, and adjust the seasoning if needed.
Sea salt and freshly ground black pepper
Add the spaghetti squash to the sauce, and stir until well combined and warm.
Serve topped with chopped fresh parsley and basil.
Fresh parsley, Fresh basil