This roasted red pepper pasta is creamy, tangy, and super easy to make! Garnish it with fresh basil and shaved Parmesan for a delicious weeknight meal.
In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.
Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.
Notes
*You can also use homemade Roasted Red Peppers in this recipe. If using homemade peppers, you may want to add a few additional pinches of salt to your final sauce since jarred red peppers contain salt.