Creamy Pesto and Roasted Red Pepper Pasta: A Vibrant and Flavorful Dish

This creamy pesto and roasted red pepper pasta is a vibrant and flavorful dish that is perfect for a quick and easy weeknight meal. The combination of roasted red peppers, toasted pine nuts, and fresh basil creates a delicious and aromatic sauce that is tossed with gluten-free penne or rotini pasta. The addition of unsweetened almond milk gives the sauce a creamy texture, and the cherry tomatoes add a touch of sweetness and acidity. This dish is sure to please everyone at the table and is a great way to use up leftover roasted red peppers.

The inspiration for this recipe came to me one day when I was rummaging through my refrigerator, looking for something to make for dinner. I had some leftover roasted red peppers, a bunch of fresh basil, and some pine nuts, and I thought, "Why not make a pesto with these ingredients?" I then added some unsweetened almond milk to the pesto to give it a creamy texture, and tossed it with gluten-free penne pasta. The result was a delicious and flavorful dish that was both easy to make and healthy. I have since made this recipe many times, and it has become a favorite of mine and my family.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 8 ounces gluten-free penne or rotini pasta
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup pine nuts
• 1/2 cup packed fresh basil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsweetened almond milk
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
2. While the pasta is cooking, preheat a large skillet over medium heat. Add the olive oil and red bell peppers. Cook, stirring occasionally, until the peppers are softened and slightly charred, about 5 minutes.
3. Add the pine nuts to the skillet and cook, stirring constantly, until they are golden brown, about 1 minute.
4. In a food processor or high-powered blender, combine the basil, garlic, Parmesan cheese, almond milk, and salt and pepper to taste. Pulse until smooth.
5. Drain the pasta and add it to the skillet with the roasted red peppers and pine nuts. Toss to coat.
6. Stir in the pesto sauce and cherry tomatoes. Cook, stirring constantly, until the sauce is heated through, about 2 minutes.
7. Serve immediately, topped with additional Parmesan cheese, if desired.

Why It Works

• The combination of roasted red peppers, toasted pine nuts, and fresh basil creates a delicious and aromatic sauce.
• The addition of unsweetened almond milk gives the sauce a creamy texture.
• The cherry tomatoes add a touch of sweetness and acidity.
• This dish is a great way to use up leftover roasted red peppers.