Roasted Red Pepper Alla Lemon Juice Pasta with Cheesy Oregano Breadcrumbs
Discover the vibrant flavors of Roasted Red Pepper Alla lemon juice Pasta with Cheesy Oregano Breadcrumbs, a delightful dish that brings together fire-roasted red peppers, fresh herbs, and a creamy tomato lemon sauce. This pasta is perfect for family dinners or entertaining guests, offering a colorful presentation and rich taste that will impress everyone at the table. With its easy preparation and versatility, this recipe allows for customization with your favorite proteins and vegetables. Elevate your meal with crispy cheesy breadcrumbs that add a satisfying crunch to every bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 pound bucatini pasta
- 1 (16-ounce) jar roasted red peppers (drained)
- 1 red bell pepper (thinly sliced)
- 2 shallots (finely chopped)
- 3 cloves garlic (finely chopped)
- 1/2 cup tomato paste
- 1/2 cup lemon juice
- 3 tablespoons apple cider vinegar
- 3/4 cup canned coconut milk
- 6 tablespoons extra virgin olive oil
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated cheese
Instructions
- Toast Panko breadcrumbs in olive oil until golden; mix in cheese.
- Puree drained roasted red peppers until smooth.
- Boil salted water; cook bucatini until al dente; reserve pasta water.
- Sauté bell pepper, shallots, garlic, and spices; add tomato paste and vinegar.
- Stir in pureed red peppers, lemon juice, reserved pasta water, coconut milk, and butter; simmer to thicken.
- Toss pasta with sauce and fresh herbs; serve topped with cheesy breadcrumbs.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg