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Roasted Red Pepper and Leek Pasta

A silky pasta tossed in a sauce made from oven-roasted red peppers, leeks, and garlic, blended until smooth and finished with butter and red pepper flakes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: looks, pasta, roasted red pepper, vegetarian, weeknight dinner
Servings: 6

Ingredients

  • 4 red bell peppers roughly chopped
  • 2 leeks tops removed, washed, and sliced
  • 3 garlic cloves peeled
  • ½ cup oil of choice
  • Kosher salt to taste
  • 2 teaspoons red pepper flakes
  • 3 tablespoons unsalted butter
  • 1 lb pasta of choice rigatoni recommended

Instructions

  • Preheat the oven to 425°F.
  • Add the bell peppers, leeks, and garlic to a large baking dish. Pour in the oil and toss until the vegetables are well coated.
  • Roast for 45 minutes to 1 hour, until the vegetables are very soft and beginning to caramelize.
  • About 10 minutes before the vegetables are done, bring a large pot of well-salted water to a boil.
  • Let the roasted vegetables cool for about 5 minutes, then carefully transfer them — along with the oil they cooked in — to a blender or food processor. Leave space for steam to escape and blend until completely smooth.
  • Cook the pasta until al dente according to package instructions. Reserve 2 cups of the pasta cooking water, then drain.
  • In a large saucepan over medium heat, add the butter and red pepper flakes. Cook for about 2 minutes, until the butter is melted and fragrant.
  • Add the blended red pepper and leek sauce to the pan and stir to combine. Season generously with salt.
  • Add the cooked pasta to the sauce and stir vigorously, adding reserved pasta water ¼ cup at a time, until the sauce is glossy and coats the pasta evenly.
  • Divide among bowls and serve immediately.