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Roasted Red Pepper Pasta with White Beans and Basil. Pasta tossed 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. The best part? It’s SO easy to make, (almost) vegan (I added cheese, but you can omit it..if you must), and so delicious!
Not sure there’s anything better on a Monday than a bowl of pasta.
Thankfully this bowl is not only delicious, but it’s on the healthy…ish side. Yes, there are carbs, but there’s also lots of colorful vegetables, healthy fats, and protein packed beans. You see? Pretty healthy, which means this bowl of pasta is Monday night approved. Cool. Cool. I love it.
Plus, life is all about a good balance isn’t it? It’s Monday, the last Monday of August to be exact, we’re all probably a little tired, a little sad summer is coming to an end, and simply in need of a good meal to look forward to that’s easy, healthy, and comforting.
This is that dinner. Obviously!
{found a little friend on the basil…don’t worry I left him outside}
In all seriousness though, this was actually a recipe that I made a while back and wasn’t really planning to share. You see our garden (greenhouse, whatever you want to call it) is overflowing with bell peppers, tomatoes, and herbs right now. In an effort to use them all up I’ve been throwing random dishes together for dinner. It’s kind of a blessing in disguise because it’s been allowing me to get extra creative with recipes and have fun with what I have on hand.
I made this pasta with the first batch of peppers that turned red and it ended up being so delicious that I had to recreate, photograph, and share with you all.
Every time I use bell peppers, I always say I never use them enough. I’m not sure why it is that I use bell peppers so infrequently, yet I love them so much. I grew up eating them, mostly in my dad’s Friday Night Pasta Dish (cookbook recipe), and I guess that’s just my favorite way to cook with peppers. Today however, I’m changing my tune and sharing a new pasta recipe to use up all those freshly grown baby bell peppers we have.
Here are the details.
As you can see from my photos, I’m using baby bell peppers, as they are extra flavorful and sweet. You can use regular size or whatever you have on hand, but if you do use a regular size bell pepper, you’ll only need two for this recipe.
The first step is to char the peppers. Yes, you guys need to char the bell peppers. Do not stress, this is easy. My preferred way to char peppers is on a gas stove top, over an open flame. Just put the pepper right onto the grate over the flame, keep turning it (using tongs), until it’s charred all over. Then place in a bowl, cover, and let steam. It’s really simple and only takes ten or so minutes. If you don’t have a gas stove-top, no worries, just place the peppers under the broiler and broil for three to five minutes until charred. Both methods work just as well!
Once you have the peppers all charred up, add them to a food processor along with some salty roasted cashews (for creaminess), olive oil, and red wine vinegar, blend, blend, blend and just like that you’ll have a delicious roasted red pepper sauce. I added a little cheese to my sauce, but if you’d like to do a vegan pasta night, the sauce is still delicious minus the cheese…
But you know I’m all about cheese, so cheese for me please!
At this point, you’ll toss the red pepper sauce with your favorite cut of pasta (I’m loving fresh-cut tagliatelle pasta right now), add fresh herbs, beans and DONE.
It’s easy, it’s delicious, it’s pretty, it has veggies, and if you want to be extra healthy, you can even make it with your favorite whole wheat or veggie packed pasta (did you know they make heart of palm pasta now? I have yet to try it, but I am curious…).
The hardest part about this recipe is charring the peppers, and as you read, it’s really not that hard.
So what do you think? Can we make this a regular Monday night pasta? I’m thinking yes.
ALSO. If you’re short on time, feel free to use jarred, roasted red peppers. That will make this even easier. And if you keep a well stocked pantry (you should!), then you can truly make this dish whenever you get the craving!
If you make this roasted red pepper pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Roasted Red Pepper Pasta with White Beans and Basil
Servings: 6
Calories Per Serving: 632 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 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
Instructions
- 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!
Notes
Calories based on one serving
I really enjoyed this recipe. Doubled the garlic and used fresh fettuccine. Having enough extra pasta water on hand was key to the final product – I had to thin out the sauce quite a bit once it was mixed in with the pasta. The cashews made for an incredibly creamy, rich sauce and I really enjoyed how the lemon cut through. Also the mix of basil and tarragon is perfect. Next time I will double the basil to get some in each bite.
Thank you Monica! I am so glad you liked this!
As soon as I saw this I made it! So much flavor, great recipe!!!!
Thank you Mandie!
I made this for dinner, and it was fantastic! If anyone is looking to cut carbs, we actually made it with spaghetti squash and it came out delicious that was too!
I am so happy to hear that Sloane! Thank you!
Hi – I’m allergic to cashews but I really want to try this recipe, is there anything that you would recommend instead?
HI! You can use almonds, pine nuts, pumpkin seeds, or sunflower seeds. Any of these will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I made this for dinner tonight. I think it has great potential. However, even though I cooked a pound of pasta, I only used about 3/4s. Other wise the beans and the sauce would have been overwhelmed by pasta. I also thought it was a bit lemon forward so added some more red pepper flakes and salt. With these adjustments, I would make again.
Thank you so much Lori! I am so glad you liked this!
Do you think I could double this recipe and freeze half?
Yes! I would double the sauce, freeze half the sauce and then toss the frozen sauce with fresh pasta once thawed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
YUM can’t wait to make that creamy homemade roasted pepper sauce!!! Looks like it’d be delicious on just about anything 🙂
Thank you so much Brittany! I am so glad you liked this!
I’m making this right now. You don’t mention the red wine vinegar and 2T olive oil in the directions.
The sauce is amazing, I’ve been nibbling while the pasta is cooking.
Thanks
Thank you Kim!
This looks delicious! Can’t wait to try it with our garden veggies. I’m so excited you are making bean recipes! I LOVE Rancho Gordo beans and look for every excuse to add them to our meals.
Thank you so much Rose!
This looks so good! What do you suggest for roasting the peppers if you have an electric stove?
HI! You can roast them under the broiler for 3-5 minutes until they are charred. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Are those white beans or chickpeas in the picture?
Chickpeas! you can use either or, so use your favorite. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This looks delicious!! We have nut allergies in our family, could you sub raw pumpkin seeds for the cashews?! I was contemplating this on your potato salad recipe too!
HI! Pumpkin seeds will be delicious in both recipes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Looks interesting. I’ve always been weary of beans in pasta but I should try it sometime. Maybe this is the time 🙂
In the actual recipe write up I think you forgot to add the vinegar in step 2.
Thank you so much Emily! I hope you try this!
This looks incredible – I’m so craving pasta these days – it’s already Autumn here in Ireland so a dish like this is perfect!!
Rebecca | http://www.peppermintdolly.com
So perfect! I hope you love this Rebecca! Thank you!
HAVE to make this! Perfect for meatless Monday and back to school!,
I hope you love this Dina! Thank you!