Roasted Red Pepper Pasta

Recipes

20-Minute Roasted Red Pepper Pasta

September 30, 2020

This blog post is sponsored by Blue Apron. All experiences and opinions are my own.

Roasted Red Pepper Pasta

What do you make during the week? I’m all about easy and quick meals during the week that are convenient but also healthy at the same time. Looking for new recipes that take less than one hour and dozens of ingredients has always been a headache for me so enter Blue Apron!

SEE ALSO: Uchi’s Fried Brussels Sprouts Recipe

Blue Apron is super flexible – I can skip weeks when I need to and change up my plan, the number of servings (I typically get 2 servings but if I have a friend coming over, I can go up to 4 servings), and recipes when I want. I used to have to make multiple trips to the grocery store and it was so frustrating to be in middle of cooking and realize I forgot an ingredient. Plus, all of Blue Apron’s recipes are ready in under 35 minutes!

Check out this week’s menu at BLUEAPRON.COM and save $60 off over your first 3 boxes

 

Koko x Blue Apron

Blue Apron has 23 weekly recipes (yes, 23 different recipes to choose from!) so there’s something for everyone’s taste. You can choose from an ever-changing mix of Premium recipes, Signature faves, and health-conscious options like vegetarian, carb-conscious, Mediterranean diet, diabetes-friendly, and WW Approved recipes.

I personally love Blue Apron because I can skip that extra grocery store run and have a convenient meal that’s only $7.49 per serving and they partner with local farmers!


Koko eating Red Pepper Pasta

This week I made roasted red pepper pasta and this was SO good – I’ll definitely be making this recipe again. A tomato and cream sauce with capers, garlic, sweet roasted peppers, and lots of red pepper flakes. This took a little under 20 minutes and I had extra for leftovers throughout the week. 

Roasted Red Pepper Pasta Recipe

Roasted Red Pepper Pasta
Yield: 2 servings

20-Minute Roasted Red Pepper Pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

To give this pasta irresistible dept of flavor, you'll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of red pepper flakes.

Ingredients

  • 6 oz Lumaca Rigata Pasta
  • 1/2 lb broccoli
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream
  • 2 tbsps butter
  • 2 tbsps tomato pasta
  • 1 tbsp capers
  • 1 oz sliced roasted red peppers
  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Roasted broccoli
    Prepare & roast the broccoli
    Place an oven rack in the center of the oven, then preheat to 450°F.
    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
    Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets/ Place on a sheet pan. Drizzle with olive oil and season with salt and peppers. Toss to coat; arrange in an even layer.
    Roast 14 to 16 minutes, or until browned and tender when pierced with a fork.
    Remove from the oven.
  2. Cook the pasta
    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite).
    Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
  3. Prepare the remaining ingredients
    Meanwhile, peel and roughly chop 2 cloves of garlic.
    Finely chop the peppers.

    Making Red Pepper Pasta sauce
  4. Make the sauce
    In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot.
    Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened.
    Add the tomato pasta and as much of the red peppers flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
    Turn off the heat. Add 1/4 cup of water and the cream. Stir to combine. Taste, then season with salt and peppers if desired.
  5. Finish the pasta & serve your dish
    To the pan of sauce, add the cooked pasta, butter, and half of reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
    Turn off the heat. Taste, then season with salt and pepper if desired.
    Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese.
    Enjoy!

BONUS Recipe: Sesame Pozu Tofu & Vegetables

Sesame Pozu Tofu & Vegetables

Another meal I made this week through Blue Apron was the Sesame Pozu Tofu & Vegetables – seared tofu that’s been tossed in a citrusy ponzo and soy-miso sauce with carrots and broccoli on a bed of rice. So delicious! 

 

Sesame Pozu Tofu & Vegetables

All the ingredients are labeled and organized along with a large recipe card.

 

Sesame Ponzu Tofu & Vegetables Recipe

Sesame Pozu Tofu & Vegetables
Yield: 2 servings

Sesame-Ponzu Tofu & Vegetables

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 14 oz firm tofu
  • 1/2 cup of long-grain white rice
  • 1/2 lb broccoli 
  • 6 oz carrots
  • 4 oz shishito peppers
  • 2 cloves garlic
  • 2 scallions
  • 1 tbsp sesame oil
  • 3 tbsps soy-miso sauce
  • 1 tbsp vegetarian ponzu sauce
  • 1 tsp black & white sesame seeds
  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Press the tofu
    Place an oven rack in the center of the oven, then preheat to 450F. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.
  2. Prepare the remaining ingredients & make the sauce.
    Meanwhile, wash and dry the fresh produce.
    Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
    Peel the carrots and thinly slice at an angle.
    Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.
    In a bowl, combine the soy-miso sauce, ponzu sauce, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
  3. Cook the rice.
    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling high.
    Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.
  4. Roast the broccoli & peppers
    Meanwhile, place the broccoli florets and peppers pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.
    Roast 14 to 16 minutes, or until browned and tender when pierced with a fork.
    Remove from the oven.
  5. Prepare & sear the tofu
    Meanwhile, transfer the pressed tofu to a cutting board; medium dice.
    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot.
  6. Cook the carrots & serve your dish
    In the same pan, heat a drizzle of olive oil on medium-high until hot.
    Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes
Enjoy!

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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