5 Ingredient Roasted Red Pepper Pasta with Mushrooms

By Jamie Vespa

5 ingredient roasted red pepper pasta with basil and mushrooms is a minimalist recipe with big payoff. Add this 30 minute pasta to your weeknight dinner arsenal for a restaurant-quality main the whole family will love.

Ingredients

• 1 12-oz. jar roasted red peppers, drained
• 3 garlic cloves (roughly chopped)
• 3 Tbsp. extra-virgin olive oil (divided)
• 8 oz. baby bella mushrooms (sliced)
• 3/4 tsp. kosher salt (divided)
• 12 oz. dry tortiglioni or rigatoni pasta
• 3/4 cup fresh torn basil (divided)
• Optional: freshly grated Parmesan cheese and red pepper flakes
• Optional: freshly grated Parmesan cheese and red pepper flakes

Instructions

1. 1

   Place roasted red peppers, garlic, 1/2 tsp. salt, and 2 Tbsp. of the oil in a blender or food processor. Process until smooth; set aside.

2. 2

   Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Add mushrooms; cook until golden brown, stirring occasionally, about 6 to 7 minutes. Season with 1/4 tsp. of the salt. Set aside.

3. 3

   Cook pasta in a large pot of salted water over medium-high until al dente. Reserve 1/2 cup pasta water before draining. Turn off heat and return drained pasta to pot and set back over burner (the residual heat from the burner is all you need at this point). Mix in roasted red pepper sauce, mushrooms, and 1/2 cup of the fresh torn basil. Gradually add reserved pasta water in 3 increments, stirring well each time until sauce clings to noodles and pasta appears glossy. Season to taste with freshly ground black pepper.

4. 4

   Divide pasta evenly into each of 4 plates or wide-rimmed bowls. Garnish with reserved 1/4 cup basil. If desired, sprinkle with freshly grated Parmesan cheese and red pepper flakes for a touch of heat.