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Rotini With Spicy Red Pepper and Almond Sauce

Spicy and crunchy pair together nicely to create this dish's unique sauce

Prep time Cook time Yields Serving Size
15 minutes 15 minutes 4 servings 2 C pasta

Ingredients

8 oz whole-wheat rotini (spiral) pasta

½ C whole natural almonds, unsalted

1 jar (12 oz) roasted red peppers

1 Tbsp garlic, roughly chopped (about 2–3 cloves)

⅛ tsp ground cayenne pepper

1 tsp paprika

1 Tbsp dried basil or parsley

1 tsp red wine vinegar

½ tsp salt

Ground black pepper, to taste
calories 322
total fat 10 g
saturated fat 1 g
cholesterol 0 mg
sodium 383 mg
total fiber 9 g
protein 12 g
carbohydrates 49 g
potassium 47 mg
Photograph of the completed recipe.

Directions

  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • 2
    Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes.  Drain pasta.

  • 3
    While the pasta cooks, toast almonds in a toaster oven or regular oven at 350 °F until lightly toasted, about 5–8 minutes.  Set aside to cool.

  • 4
    Meanwhile, in a food processor or blender, add roasted red peppers and liquid, garlic, cayenne pepper, paprika, basil, vinegar, salt, and pepper.  Blend until smooth, 1–2 minutes.

  • 5
    Add cooled almonds to the sauce in the processor.  Pulse until the almonds are chunky. 

  • 6
    After draining the pasta, return to pot.  Add almond sauce.  Toss until pasta is well coated.

  • 7
    Divide into four equal portions (about 2 cups each).

Tip: Try adding chicken or seafood—or, for a vegetarian meal, just add cooked lima beans or edamame (green soybeans).

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