Roasted Red Pepper Pasta

Ingredients · for 4 (scales to your household)

• 2 cups Roasted red peppers* (drained (about 7 peppers, 2 cups sliced)) $5.39
• 1 cup Unsweetened almond milk $0.59
• 3/4 cup Basil leaves $4.22
• 6 Oil-packed sun-dried tomatoes $7.47
• 3 tablespoons Extra-virgin olive oil $0.55
• 1 tablespoon Lemon juice $0.21
• 2 Garlic cloves $0.06
• 1/2 teaspoon Smoked paprika $0.06
• 1/4 teaspoon Sea salt $0.01
• 12 ounces Rigatoni pasta $2.29
• 1/4 cup Parmesan cheese $0.68
• Pine nuts not counted
• Red pepper flakes not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
2. Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
3. Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.
4. Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.