Grilled Bell Pepper Pasta

Smoky grilled (or broiled) bell peppers take center stage in this mouthwatering pasta dish: Half are stirred into the pasta, while the rest are blended with fire-roasted tomatoes, almond butter, and smoked paprika to create a rich, creamy sauce. Crisp-tender broccoli adds a contrasting pop of green: Just toss it into the pasta water during the last few minutes of cooking to keep cleanup simple.

Tips

To broil peppers: Preheat broiler. Place peppers on a foil-lined baking sheet. Broil peppers 4 to 5 inches from heat 10 to 12 minutes or until charred on all sides, turning every few minutes.

Make-ahead tip: To get a head start on prep, roast and peel the peppers ahead of time: Follow the recipe instructions through Step 2. Store peppers in an airtight container in the refrigerator up to 1 week; then use as directed in recipe.

Gluten-free version: Use gluten-free angel hair pasta or spaghetti.

For more inspiration, check out these tasty ideas:

Broccoli Pasta Salad with Red Pepper Pesto
Roasted Vegetable Chowder
Roasted Red Pepper and Tomato Bisque for Two
Thai Basil Eggplant

Yield: Makes 10 cups

Time: 50 minutes

6 medium bell peppers (3 lb. total), any color or a mix of colors
12 oz. dry whole grain angel hair pasta or spaghetti
3 cups fresh broccoli florets
½ of a 14.5-oz. can fire-roasted diced tomatoes, undrained (¾ cup)
¼ cup chopped fresh parsley
2 tablespoons almond butter
2 tablespoons red wine vinegar
2 cloves garlic, peeled
1 teaspoon smoked paprika
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper

Instructions

Grill peppers, covered, over medium heat 12 to 15 minutes or until charred on all sides, turning every few minutes. (Alternatively, broil the peppers—see tip in recipe intro—or roast them in an air fryer.)
Place peppers in a bowl, cover with foil, and let cool 15 minutes or until cool enough to handle. Use a small sharp knife to remove the charred skin from peppers. Rinse to remove any loose skin. Seed and chop peppers.
Prepare pasta according to package directions, adding broccoli the last 3 minutes of cooking. Drain, reserving 1 cup pasta cooking water. Return pasta and broccoli to pot.
Meanwhile, for sauce, in a blender or food processor combine half of the cooked peppers with the remaining ingredients. Cover and blend 2 to 3 minutes or until very smooth.
Add sauce and the remaining peppers to pot with pasta and broccoli. Cook over medium 2 to 3 minutes or until heated through, stirring occasionally and adding reserved pasta water, ¼ cup at a time, to achieve desired consistency. Top servings with additional fresh parsley.

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