Roasted Red Pepper & Spinach Pasta
You can make this super creamy roasted red pepper and spinach pasta in just 15 minutes and 4 simple steps. It's the perfect lazy dinner!
Ingredients
- 2 servings linguine
- 1 tablespoon extra virgin olive oil
- ½ teaspoon minced garlic
- 5 ounces baby spinach
- 1 pinch salt
- 5 ounces Cedar's roasted red pepper hummus
- ¼ cup pasta water
Instructions
- First, bring a large pot of salted water to a boil and cook the pasta until it's al dente, about 10 to 12 minutes.
- In the meantime, heat olive oil and garlic in a large frying pan over medium heat until fragrant, about 30 seconds to 1 minute. Then, add the spinach in batches, sautéeing until all of the spinach has wilted, about 3 to 5 minutes total. Season with a pinch of salt, then turn the heat to low to keep the spinach warm until the pasta is ready.
- Next, reserve some of the pasta water, then strain the pasta and add it to the frying pan.
- Finally, add the hummus and pasta water to the frying pan and stir to combine, making sure the pasta is completely coated in the sauce and the spinach is evenly distributed. Serve immediately.
Notes
Roasted red pepper hummus: Since you're using a store-bought ingredient for most of the flavor in the sauce, make sure to pick up a high quality hummus for this recipe! That's why we recommend Cedar's. If you can’t find Cedar’s at the store, look for one that has a roasted red pepper topping - you’ll want these veggies since they add some nice texture to this pasta.
Storing & reheating: Leftover roasted red pepper pasta can be stored in the fridge for up to 4 days. Reheat in a frying pan over medium-low heat until warm, or in the microwave for about 2 minutes per serving, stirring halfway through.
Nutrition
Calories: 809kcal | Carbohydrates: 110g | Protein: 30g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Sodium: 659mg | Potassium: 1370mg | Fiber: 15g | Sugar: 4g | Vitamin A: 13334IU | Vitamin C: 40mg | Calcium: 222mg | Iron: 9mg
