Roasted Red Pepper Pasta is a hearty vegetarian dinner packed with chickpea pasta, veggies and an easy roasted red pepper pasta sauce. It's gluten-free, vegetarian and ready in about 45 minutes!
4mediumred bell pepperssides cut from top to bottom, core discarded or (1) 16 ounce jar roasted red peppers, chopped and drained
2tablespoons(30 mL) extra virgin olive oil, divided
1smallonionchopped
3clovesgarlicminced
1teaspoon(5 mL) smoked paprika
1/4teaspoon(1.25 mL) cayenne pepper
1cup(240 mL) vegetable broth
1teaspoon(5 mL) kosher salt
8ounces(230 grams) cremini mushrooms, stemmed and sliced
3cups(70 grams) baby spinach
pinchsalt
8ounces(227 grams) package Chickapea Pasta (I used spirals)
2ounces(56 grams) goat cheese
1/3cup(50 grams) toasted walnut pieces
Instructions
Preheat the broiler. Place the red bell pepper cut side down a large rimmed baking sheet. Broil for 10-15 minutes or until the skin is well-charred. Check the peppers after about 8 minutes and rotate if some are charring faster than others.
4 medium red bell peppers
Place the peppers in a bowl and cover for 5 minutes. Once cool enough to handle, remove from the bowl and peel off the blackened skin. Coarsely chop -- you will have about 2 cups of roasted bell peppers.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic, smoked paprika cayenne pepper and saute for 30 seconds.
Add the vegetable stock, 1 1/2 cups of the roasted red bell peppers (reserving half a cup) and kosher salt and scrape up the browned bits from the bottom of the pan. Stir well and simmer for 5 minutes.
1 cup (240 mL) vegetable broth, 1 teaspoon (5 mL) kosher salt
Place the mixture into a blender and place the lid on without the insert in order to release steam. Process until smooth and set aside.
Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and saute for 5 minutes or until the liquid has evaporated and the mushrooms have softened. Add the reserved 1/2 cup roasted red peppers, spinach and pinch salt and cook 2-3 minutes longer or until wilted.
8 ounces (230 grams) cremini mushrooms, stemmed and sliced, 3 cups (70 grams) baby spinach, pinch salt
Cook the pasta according to package instructions, reserving about 1/4 cup of cooking liquid. Drain the pasta well and add to the skillet with the mushroom mixture. Stir in enough of the reserved pasta water to coat the pasta, then add the desired amount of sauce (you'll have some leftover). Heat on low until warm if necessary.
8 ounces (227 grams) package Chickapea Pasta (I used spirals)
Remove from heat and stir in the goat cheese. Serve topped with toasted walnuts and enjoy!