This luscious roasted red pepper pasta is made with a creamy sauce that's super easy to make and loaded with flavor. Perfect for a weeknight dinner!
- 10 ounces dried small pasta shells (or pasta shape of choice)
- 2 (16 ounce or 450 gram) jars roasted red peppers, drained
- 1 cup full-fat coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon organic sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Fresh parsley or basil, for serving
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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Drain the cooked pasta into a colander and return it to the pot. Toss the pasta with a dash of olive oil to prevent sticking.
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Place the peppers and coconut milk into a blender or food processor bowl and blend until smooth.
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Coat the bottom of a large skillet with the olive oil. Place the skillet over medium heat.
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Give the oil a minute to heat up, then add the onion. Cook the onion, stirring frequently, until it begins to soften and brown, about 5 minutes.
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Add the garlic and cook for about 1 minute more, until very fragrant.
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Stir in the blended pepper mixture, along with the sugar and red pepper flakes. Raise the heat and bring the sauce to a simmer.
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Let the sauce simmer for about 10 minutes, until thickened slightly.
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Remove the skillet from the burner and season the sauce with salt and pepper to taste.
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Pour the sauce over the pasta and toss to coat.
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Divide onto plates and sprinkle with basil or parsley. Serve.