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Roasted Red Pepper Pasta

pantry friendly recipe
Roasted Red Pepper Pasta

Why is this Roasted Red Pepper Pasta so good?

The peppers have a subtle sweetness when you roast them, then they get a shot of spice from sautéed garlic and the cashews add some texture. In the end, the sweetness of the peppers is balanced out with the salty-brininess of some crumbly feta cheese.

Just 7 ingredients in this Roasted Red Pepper Pasta, most of which you should have in your pantry.

  • Sweet, smoky flavors from the roasted peppers.
  • Cashews, to give the sauce texture and creaminess.
  • Sautéed garlic and red pepper flakes for spice.
  • Crumbled feta cheese for salt.
  • Fresh herbs, whatever you have on hand for the final touch!

That’s it. Another pantry pasta for a last minute meal!

I would love to have this pasta with something green such as: Italian Tricolore Salad

Also, if you have leftover sauce, it is great on sandwiches or vegetables.

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Roasted Red Pepper Pasta

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  • Author: Lisa @ My Studio Kitchen
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


A 5 ingredient pasta recipe. You’d never know.


  • 2 fresh bell peppers or roasted peppers in a jar
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 pound pasta, rigatoni, bow ties, penne
  • 2/3 cup feta cheese
  • A few fresh basil leaves or parsley for garnish


Preparing the peppers from scratch:

  • Place peppers directly on the burner of your stove over high heat. Turn them with tongs as they cook. You want them to be blackened all over.
  • Once they are black, place them in a large piece of foil and wrap them up to contiue to cook for 10 minutes. Remove from foil and rub off all of the black under running water.
  • Slice vertically down the middle, remove the stem and seeds then roughly chop into 2 inch pieces, or chop peppers from a jar.

Make the sauce:

  • Heat a large pan with water and 2 teaspoons salt for the pasta.
  • Heat a large skillet with olive oil, when hot add garlic and red pepper flakes, cook for 1 minute.
  • Add red peppers and cook for 3 more minutes.
  • Add pepper mixture, cashews, water and salt to a blender or food processor and continue to mix until it is a smooth. (you will still see some texture from the nuts)
  • Place the mixture back into the skillet and slowly heat on low flame.
  • Cook pasta, when fully cooked, scoop out the pasta and place into the sauce. Stir then add 1/2 cup of liquid from the pasta water.
  • Add half of feta to pasta and continue to cook for another few minutes.
  • Serve with the remainder of the feta and herbs on top.


Making peppers from scratch will take about 30 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop, blender
  • Cuisine: healthy

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