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roasted red pepper pasta


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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes


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Step 1

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta once cooked, but do not rinse.

Step 2

Blend the Sauce: Add the peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy

Step 3

Simmer: Pour the sauce into a large pot or saucepan over medium heat. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together, adding more salt to taste if necessary. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.

Step 4

Serve: Transfer the pasta into serving bowls, then top with fresh basil and more chili flakes or as desired. Serve warm; store leftovers in the refrigerator for up to 5 days.

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