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PdfIngredients:
• 8 oz pasta (penne, rigatoni, or spaghetti)
• 2 large roasted red peppers (jarred or freshly roasted)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• ¼ tsp red pepper flakes (optional)
• ⅓ cup A2 whole or reduced-fat milk (gently warmed)
• ¼ cup vegetable broth (or pasta water)
• 1 tbsp flour or cornstarch (optional, for thickening)
• Salt and pepper (to taste)
• Fresh basil for garnish
Cook Pasta:
• Boil pasta in salted water until al dente. Reserve ½ cup of pasta water.
Make Sauce:
• Blend roasted red peppers with vegetable broth until smooth.
• Heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes (if using) for 1-2 minutes.
• (Optional) Stir in flour or cornstarch and cook for 30 seconds to form a roux.
• Pour in the blended red pepper mixture and simmer for 3-5 minutes.
• Stir in the warmed A2 milk, mixing until the sauce is creamy and smooth.
Combine Pasta and Sauce:
• Add drained pasta to the skillet and toss to coat. Adjust the sauce consistency with reserved pasta water if needed.
Season and Serve:
Instructions:
• Season with salt and pepper. Garnish with fresh basil.