Creamy Roasted Red Pepper Pasta with Kale

Name: Creamy Roasted Red Pepper Pasta with Kale
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 red bell peppers; 1 white onion; 1 head garlic; 3 tablespoons olive oil; 2/3 cup low sodium vegetable broth, divided; 1/3 cup whole milk; 1 cup grated Parmesan cheese; 1 small bunch of kale, de-stemmed and roughly chopped; 2 cups cooked pasta (any curly or spiral shape); Salt; Pepper; To garnish: fresh basil, more grated Parmesan

Packed with roasted veggies and fresh parmesan cheese, this pasta is so full of flavor.

this might be my new favorite way to eat pasta.

This dish has so many components that make it full of flavor.

First, you’ll roast red bell pepper, onion, and a head of garlic. The veggies get perfectly caramelized and sweet, adding the most delicious flavor to the final sauce.

And if you’ve ever roasted a whole head of garlic, not only is it delicious, but squeezing out the roasted garlic cloves is oddly satisfying 😂

Next, the sauce is mixed with vegetable broth, milk, and parmesan cheese to make it deliciously creamy and salty. It takes the flavor to the next level.

I love adding kale to this dish because of the depth and texture it adds. Kale cooks down pretty quickly, so once you mix it in with the warm pasta, it’s ready to go.

There’s something so fun about a pasta dish that’s loaded with veggies and flavor. After all, eating vegetables does not need to be boring.

If you want to add more protein to this meal, try adding a simple seared salmon or grilled shrimp. This is the perfect dish for seafood.

But, did you know that whole grains - like pasta - are a good source of protein? This recipe on its own is filled with enough protein, fiber, and flavor to be perfectly balanced, filling, and satisfying,

Chop the veggies

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Roughly chop the bell peppers, discarding the inner membranes and seeds. Peel and roughly chop the onion. Place on the baking sheet.

Slice the top off of the garlic and remove the thin outer papery layer. Loosely wrap in foil and add to the baking sheet.

Roast for 30 min

Drizzle the peppers, onion, and garlic with the olive oil, salt, and pepper. Place in the oven to roast for 30 minutes, gently tossing the pepper and onion halfway through.

Blend the veggies

Once roasted, add the vegetables to a powerful blender or food processor. With your hands, squeeze the garlic until the roasted garlic cloves come out of the skin (they should be soft and come out easily). Add 1/3 cup of broth and blend until smooth.

Add mixture to saucepan

Add the mixture to a large saucepan over medium heat. Add the remaining 1/3 cup vegetable broth, milk, and grated Parmesan cheese. Stir frequently until blended and smooth.

Add in pasta & kale

Turn the heat down to low and add in the pasta and kale. Stir gently until all of the pasta is combined with sauce and the kale cooks down slightly.

Serve & enjoy!

Sprinkle with extra parmesan. Serve warm.

Everything else you should know:

Pasta: I recommend using any spiral or curly shaped pasta that will really soak up the sauce. Try fusilli, rotini or gemelli.
Kale: I used dinosaur kale because of it’s heartier texture. A standard curly kale will be a bit softer, or you can swap for spinach. You can also omit the kale completely if you’d prefer.
Milk: A little bit of whole milk makes this recipe deliciously creamy. You can swap for heavy cream to make it even creamier or, to make it dairy free, use unflavored almond milk.
Storage: Store this pasta in an airtight container in the fridge for 4-5 days. Microwave to reheat. The sauce will thicken as is stored, you can add a little vegetable broth when reheating to give the sauce more of a spread (mix well!).

Did you try this recipe?

I hope you love this Creamy Roasted Red Pepper Pasta with Kale! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!