Farfalle with Roasted Red Pepper Sauce

• 8 oz (225g) farfalle pasta
• 1 12-oz jar roasted red peppers, drained
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese (omit for dairy-free)
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Optional: red pepper flakes for spice

Steps

1. 1 Cook the farfalle according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. 2 In a blender, combine roasted red peppers, vegetable broth, garlic, olive oil, tomato paste, and smoked paprika. Blend until smooth.
3. 3 Pour the sauce into a large skillet and heat over medium heat. Stir in Parmesan cheese (if using) until melted and sauce is smooth, adding pasta water as needed to reach desired consistency.
4. 4 Season with salt and pepper to taste.
5. 5 Add the cooked farfalle to the sauce, tossing to coat. Stir in fresh basil.
6. 6 Serve immediately, with optional red pepper flakes sprinkled on top for heat lovers.

Nutrition

Tips

• For a dairy-free version, simply omit the Parmesan cheese.
• If you prefer a thicker sauce, reduce the amount of vegetable broth slightly.
• Feel free to add grilled chicken or shrimp for extra protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Serving Suggestions

• Pair with a fresh green salad and garlic bread for a complete meal.
• A glass of crisp white wine complements the dish beautifully.

FAQ