Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta is super sneaky and packs tons of veggies right into the sauce. The ultra creamy, stick to your lips alfredo is packed with smoky, tangy, charred roasted red pepper flavor. And perfectly cooked al dente whole wheat linguini soaks it all up.

2 red bell peppers
2 tbsp olive oil
½ medium yellow onion, roughly chopped
1 clove garlic, minced
2 tbsp all purpose or white whole wheat flour
1½ cups vegetable stock
1½ cups milk (I used 2%, but your favorite milk will do)
1 tsp salt
½ tsp pepper
12 ounces whole wheat linguini
Optional: shaved Parmesan and parley for topping

View the full recipe at Another Root →