Mini Sweet Roasted Pepper Basil Pasta
Mini Sweet Roasted Pepper Basil Pasta has caramelized garlicky roasted sweet mini peppers tossed with fresh basil and a buttery olive oil wine sauce.
Servings: 4
Calories: 293kcal
Ingredients
- 2 cups roasted mini sweet peppers
(reserve the garlicky roasted red pepper oil from the pan) - ½ pound spaghetti
(we used gluten free but you can use any shaped or kind of pasta your little heart desires) - water enough to boil your noodles per package directions and make sure to salt it well!
- ½ tablespoon salt for 8 cups of water
- 1 tablespoon olive oil
- 1 onions
peeled and chopped - 2 cloves garlic
peeled and minced - ½ cup white wine
dry (or exchange with ½ cup chicken or vegan broth) - salt and pepper
to taste (we like to use a fair amount of freshly ground pepper in this recipe) - 1 teaspoon Italian herb seasoning (ground basil, oregano, rosemary)
- 1 cup basil
or a large bunch fresh stems removed, washed and leaves left whole - parmesan cheese Garnish (optional) as desired
Instructions
- Make your Roasted Mini Sweet Peppers.
- In the meantime, boil your pasta noodles according to the directions on the package. Drain and toss with a little olive oil and set aside.
- In a large pan, add your olive oil and onions and cook for about 3 minutes until translucent and just starting to turn a little golden. Add the garlic, white wine, cooked pasta, salt and pepper to taste, roasted sweet mini peppers, Italian herb seasoning and toss well. Add the oil drizzle from the roasted sweet mini peppers pan, fresh basil and toss again. Season to taste.
- Garnish with freshly grated Parmesan, if desired. Hold if want to keep vegan. Enjoy!
Nutrition
Serving: 1g | Calories: 293kcal | Carbohydrates: 49g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1837mg | Potassium: 308mg | Fiber: 3g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg