Creamy Roasted Red Pepper Pasta with Kale
This Creamy Roasted Red Pepper Pasta blends roasted peppers, onion, and a whole head of garlic into a silky parmesan sauce, tossed with kale. Veggie-packed with nearly 20g of protein per serving.
Ingredients
- 2 red bell peppers
- 1 yellow onion
- 1 head garlic
- 3 tablespoons olive oil
- 2/3 cup low sodium vegetable broth divided
- 1/3 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 small bunch of kale de-stemmed and roughly chopped
- 8 ounces dry pasta cooked according to package directions
- Salt
- Pepper
- To garnish: fresh basil more grated Parmesan
Instructions
- 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.
- 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.
- 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 the mixture to a large saucepan over medium heat. Add the remaining 1/3 cup vegetable broth, heavy cream, and grated Parmesan cheese. Stir frequently until blended and smooth.
- Turn the heat down to low and add in the kale. Stir gently until the kale cooks down slightly. Add the pasta and stir again, until all of the pasta is combined with sauce.
- Sprinkle with extra parmesan. Serve warm.
Video
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