Roasted Red Pepper Pasta with White Beans and Basil

1/4

2/4

3/4

4/4

85%

By Elise Coop

Roasted Red Pepper Pasta with White Beans and Basil

Name: Roasted Red Pepper Pasta with White Beans and Basil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian, Mediterranean
Ingredients: 3 red bell peppers, I use homegrown Burpee peppers; 2 cloves garlic, smashed; 1/4 cup roasted cashews; 1/2 cup grated pecorino cheese ((omit if vegan)); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; kosher salt and pepper; kosher salt and pepper; 1 pound long or short cut pasta; 1 (14 ounce) can white beans or chickpeas, drained and rinsed; 1 cup fresh basil, roughly chopped, I like to use Burpee Pesto Party Basil; 2 tablespoons chopped fresh oregano; juice of 1 lemon; crushed red pepper flakes

1 step

Prep:15minCook:15min

Pasta with homegrown red bell peppers, fresh basil, lemon, and creamy white beans. It's a bowl full of harvested summer produce and comfort, and I could not love it more. It's SO easy to make, (almost) vegan (I added cheese, but you can omit it..if you must), and so delicious!

Updated at: Thu, 17 Aug 2023 13:31:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories507.7 kcal (25%)

Total Fat16 g (23%)

Carbs73.9 g (28%)

Sugars4.7 g (5%)

Protein18 g (36%)

Sodium374.9 mg (19%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3red bell peppers

i use homegrown burpee peppers

2cloves garlic

smashed

¼ cuproasted cashews

½ cuppecorino cheese

grated, omit if vegan

¼ cupextra virgin olive oil

2 tablespoonsred wine vinegar

1 poundpasta

1 x 14 ouncecan white beans

or chickpeas, drained and rinsed

1 cupfresh basil

roughly chopped, i like to use burpee pesto party basil

2 tablespoonsfresh oregano

chopped

1juice of lemon

crushed red pepper flakes

Instructions

Step 1

1. Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard. 2. Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth. 3. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water. 4. Serve topped with fresh basil and additional cheese (if desired). Enjoy!

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