This recipe is perfect for those who love a bit of spice and appreciate a wholesome dish. It combines the heat of red peppers with the nutty flavor of almonds to create a creamy sauce that pairs perfectly with rotini.
Ingredients
- 12 oz of whole-grain rotini pasta
- 2 large red bell peppers, roasted and peeled
- 1/2 cup of raw almonds
- 2 garlic cloves
- 1/4 cup of extra virgin olive oil
- 1/4 cup of vegetable broth
- 1 tablespoons of lemon juice
- 1 teaspoon of red pepper flakes
- 1/4 cup of grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place red peppers on a baking sheet and roast for about 20 minutes, turning halfway, until the skins are charred. Remove from the oven, let cool, and then peel the skins off.
- Prepare the Almond Sauce: In a food processor, combine roasted red peppers, almonds, garlic, olive oil, vegetable broth, lemon juice, and red pepper flakes. Blend until smooth and creamy. Season with salt and black pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and return to the pot.
- Combine and Serve: Pour the spicy red pepper and almond sauce over the cooked pasta. Toss until the pasta is well coated. If desired, stir in Parmesan cheese. Serve warm, garnished with fresh basil or parsley.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 380 |
| Protein | 10g |
| Carbohydrates | 50g |
| Dietary Fiber | 7g |
| Total Fat | 18g |
| Saturated Fat | 2.5g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Vitamin C | 120% DV |
| Calcium | 8% DV |
| Iron | 15% DV |