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rotini with spicy red pepper
and almond sauce

Prep Time:



Cook Time:





About the Recipe

spicy and crunchy pair together nicely to create this dish�s unique sauce


8 oz whole-wheat rotini (spiral)


� C whole natural almonds,


1 jar (12 oz) roasted red peppers

1 Tbsp garlic, roughly chopped (about

2�3 cloves)

1/8 tsp ground cayenne pepper

1 tsp paprika

1 Tbsp dried basil or parsley

1 tsp red wine vinegar

� tsp salt

Ground black pepper to taste


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).

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