Creamy Roasted Red Pepper Pasta

Ingredients

• 3red peppers
• 1onion
• 2garlic cloves
• 60 graw, unsalted cashews
• 180 mlmilk
• 30 gsun-dried tomatoes
• 1 tspsalt (omit for babies under 12 months)
• 1/4 tspblack pepper (optional)
• 2 tbspolive oil
• 300 gpasta

Instructions

1. 1

   Prepare the vegetables

   Cut the red peppers, remove the seeds and put them on a baking tray with the garlic and onion.

2. 2

   Roast the vegetables

   Drizzle with the olive oil and mix well. Roast at 200°C (400°F) for 30–40 minutes, until the vegetables begin to brown.

3. 3

   Boil the water

   While the vegetables roast, bring a pan of water to the boil for the pasta.

4. 4

   Blend the sauce

   Let the roasted vegetables cool slightly, then put them in a blender with the remaining ingredients and blend until smooth.

5. 5

   Cook the pasta

   Cook the pasta according to the packet instructions.

6. 6

   Combine and heat

   Warm the sauce in a pan, then add the pasta with some pasta water.

What is roasted red pepper pasta?

It is a pasta dish served with a blended sauce of roasted red peppers and other vegetables. This version adds cashews, milk and sun-dried tomatoes for a creamy texture and a savoury, gently sweet flavour.

Roasted pepper sauces are a familiar Italian-inspired way to dress pasta, though this particular recipe is a home-style variation rather than a claim to one regional tradition. The vegetables are roasted first, then blended into a sauce that clings to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 676 calories, 22g protein, 101g carbs, 22g fat.

The pasta supplies most of the carbohydrates, while the cashews and olive oil contribute much of the fat. The pasta, cashews and milk also provide protein. To balance the plate, serve a portion with extra vegetables on the side.

Why roast the vegetables?

Red peppers: roasting softens them and brings out their sweetness, while the browned edges add depth to the blended sauce.

Onion and garlic: these roast alongside the peppers and become tender enough to blend smoothly. Keep the pieces on the tray together as directed.

Making a smooth sauce

Cashews: raw, unsalted cashews help give the sauce body when blended with the milk. Blend until no noticeable pieces remain.

Sun-dried tomatoes: these contribute a concentrated savoury flavour, so blend them thoroughly with the roasted vegetables and other sauce ingredients.

Roasting and timing

Oven time: the vegetables need 30–40 minutes at 200°C, until they start to brown. The stated 10-minute total time does not account for this roasting period, so allow extra time for the oven stage.

Pasta water: start boiling it while the vegetables roast, as the method directs. Cook the pasta to the packet instructions while you finish preparing the sauce.

Getting the right consistency

Blending: let the vegetables cool a little before adding them to the blender, then blend the sauce until smooth.

Pasta water: add some when combining the sauce and pasta. It loosens the sauce so it can coat the pasta more easily; add it gradually to avoid making the dish too thin.

Serving the pasta

Serve it freshly combined while the sauce is warm. A simple side of steamed or raw vegetables can add variety to the plate without changing the pasta itself.

For babies under 12 months, omit the salt as specified. Check that the pasta and sauce are an appropriate texture for the child, and follow your usual guidance for introducing ingredients such as cashews.

Recipe notes & tips

• Cut the peppers into manageable pieces and remove all their seeds before roasting.
• Let the roasted vegetables cool slightly before blending.
• Blend the sauce until smooth for an even coating on the pasta.
• Reserve pasta water before draining so you can loosen the sauce as needed.
• Omit the salt when preparing this recipe for babies under 12 months.

Variations

• Extra vegetables: add a side of steamed vegetables when serving.
• Pepper choice: use red peppers that are fully ripe for a sweeter-tasting sauce.
• More pepper: include the optional black pepper for a stronger peppery note.
• Smoother sauce: blend for longer until the cashews are fully incorporated.
• Baby portion: leave out the salt and serve a texture suited to the child.

Common mistakes to avoid

• Skipping the browning: roast until the vegetables start to brown so they soften and develop flavour.
• Blending while piping hot: let the vegetables cool a little before adding them to the blender.
• Coarse sauce: blend thoroughly so the cashews and vegetables form a smooth mixture.
• Thin sauce: add pasta water gradually rather than pouring in too much at once.
• Adding salt for a baby: omit it for babies under 12 months, as the recipe specifies.

How to store

Refrigerate leftover pasta in a covered container and use within 3 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; cool any portion intended for a child before serving.

Frequently asked questions