Roasted Red Pepper Pasta is a creamy pasta dish made lighter by using Greek yogurt. This is a delicious way to eat your veggies plus it’s quick and easy for a weeknight! {can be gluten free depending on pasta choice}
After making Broccoli Pea Pesto Pasta, I was inspired to create more creamy vegetable-based pasta sauces with Greek yogurt. Since we had some roasted red peppers in the pantry, and the rest of the ingredients on hand, Roasted Red Pepper Pasta was first on the list. The smokey sweetness of the roasted red peppers combined with cheese, garlic and made creamy with Greek yogurt is so tasty. The fact that it takes 15 minutes or less to make is even better!
As we go into the New Year often wanting to eat better, make more meals at home, spend more time with family, meals such as this Roasted Red Pepper Pasta is an easy recipe to help achieve that and more. Perfect for a Weekday Supper, or any time!
- 8 ounces pasta
- Cooking spray
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 2 tablespoons extra virgin olive oil, divided
- ½ cup shredded Parmesan cheese, divided
- ¼ cup nonfat Greek yogurt
- crushed red pepper flakes, to taste
- chopped fresh parsley, for garnish
- Prepare pasta according to package directions to al dente. Once done, reserve 1 cup pasta water for thinning sauce later, if needed.
- Meanwhile, in a large nonstick skillet, heat one tablespoon oil over medium-high heat Add onion and saute until softened and browned, about 4 minutes. Add garlic and saute for one minute, stirring constantly. Stir in roasted red peppers and cook until heated throughout, about 2 to 3 minutes.
- Pour pepper mixture into a food processor. Add one tablespoon oil, ¼ cup Parmesan cheese and yogurt. Process until smooth.
- Put cooked pasta in a large bowl. Pour sauce over pasta and toss to coat. Sprinkle with crushed red pepper flakes and remaining Parmesan cheese and toss again. Add parsley for garnish, if desired. Serve warm.
- Monday – Hezzi-D’s Books and Cooks – Stovetop Pasta with Sausage and Peppers
- Tuesday – Sue’s Nutrition Buzz – Roasted Salmon & Mango Salsa Lettuce Wraps
- Wednesday – In The Kitchen With Audrey and Maurene – Spaghetti and Better Jarred Sauce
- Thursday – Happy Baking Days – Spiced Pumpkin Soup
- Friday – Alida’s Kitchen – Roasted Red Pepper Pasta
I really do need to think about using Greek yogurt to add creaminess to pasta. Thanks for sharing this recipe to remind me of that option. And love the roasted red pepper sauce too.
I never tried yogurt as a sauce base, sounds intriguing!
Love this recipe! It is now on my must make list. Thank you for sharing.
I loooove roasted red peppers. I’ve made a sauce similar to this before but it was way too spicy, I’m going to try yours next time!
Like pretty much everyone else who commented on this, I’ve never even considered using yogurt in a pasta sauce. Such a simple to make recipe too.