Italian Roasted Red Pepper White Bean Pasta
A creamy tomato-pepper pasta with white beans, basil, Parmesan, and a bright touch of lemon.
Instructions
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Bring a large pot of salted water to a boil and prepare the sauce ingredients.
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Cook the pasta until just al dente, reserving some pasta water before draining.
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Warm the olive oil in a wide pan and cook the onion until soft.
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Add the garlic and cook briefly until fragrant.
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Blend the roasted peppers, passata, and broth until smooth, then pour the sauce into the pan.
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Simmer the sauce until slightly thickened, then stir in the white beans.
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Add the drained pasta, basil, Parmesan, lemon zest, and enough pasta water to loosen the sauce.
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Toss until glossy, rest briefly, and serve warm.
Tips
Blend the roasted peppers very smooth for a silky sauce that coats every piece of pasta.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I prepare this recipe ahead?
Yes. Prepare it as directed, cool it promptly, and store it in an airtight container in the refrigerator.
How long do leftovers keep?
Most leftovers keep well for up to 3 days when refrigerated promptly in a sealed container.
Can I make ingredient substitutions?
Yes. Choose ingredients with similar moisture and cooking times, then adjust the seasoning before serving.
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