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whole wheat pasta with roasted red pepper sauce, spinach & feta recipe - Whole Wheat Pasta with Roasted Red Pepper Sauce, Spinach & Feta served in a white bowl overhead view
Chloe

Whole Wheat Pasta with Roasted Red Pepper Sauce, Spinach & Feta

whole wheat pasta with roasted red pepper sauce, spinach & feta recipe made easy at home. A vibrant, nutrient-packed pasta dish with a smoky roasted red peppe
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method

Ingredients
  

Main
  • 12 oz whole wheat penne or fusilli
  • 2 cups jarred roasted red peppers, drained or 2 large fresh roasted red peppers
  • 4 tbsp extra-virgin olive oil divided
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional, for heat
  • 5 oz fresh baby spinach
  • 1/2 cup crumbled feta cheese plus extra for garnish
  • 1/4 cup fresh basil leaves, torn
  • to taste salt and black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook whole wheat pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
  2. While pasta cooks, add drained roasted red peppers, 2 tablespoons olive oil, garlic, smoked paprika, red pepper flakes (if using), and a pinch of salt to a blender. Blend until smooth, adding 2–3 tablespoons pasta water to reach a creamy consistency.
  3. In the same pasta pot or a large skillet, heat 1 tablespoon olive oil over medium heat. Add spinach in batches, stirring until just wilted, about 2 minutes. Return drained pasta to the pot, pour in the red pepper sauce, and toss to coat. Add reserved pasta water a splash at a time until sauce clings nicely to the pasta.
  4. Remove from heat. Fold in half the feta and half the basil. Season with salt and black pepper to taste. Transfer to a serving bowl, top with remaining feta, basil, and drizzle with remaining 1 tablespoon olive oil.