Ingredient

• 1 16-ounce jar roasted red peppers*, drained (about 7 peppers, 2 cups sliced)
• 1 cup unsweetened almond milk
• ¾ cup fresh basil leaves, plus more for garnish
• 6 oil-packed sun-dried tomatoes, about 3 tablespoons chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt, plus more to taste
• 12 ounces rigatoni pasta
• ¼ cup grated Parmesan cheese, plus shavings for serving
• Pine nuts, for serving
• Red pepper flakes, for serving
   

Direction

1. In a blender, place the red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, paprika, and salt. Blend until creamy.
2. Bring a large pot of salted water to a boil. Cook the pasta for 10 minutes, approximately 3 to 5 minutes shy of al dente. It will finish cooking in the sauce.
3. Heat a large, deep skillet over medium heat and add the sauce. Stir in the pasta. Cook, stirring, over low heat for 3 to 5 minutes, or until the sauce thickens and the pasta is al dente. Add the grated Parmesan and stir until it melts into the sauce. Remove from the heat.
4. Season to taste with more salt and lemon juice as desired. Top with basil, Parmesan shavings, pine nuts, and red pepper flakes and serve.