Creamy Roasted Red Pepper Pasta (491)

Ingredients:

• 1 onion (quartered)
• 3 garlic cloves
• 1 tablespoon olive oil
• ½ teaspoon crushed red pepper
• Salt (to taste)
• 12 ounces spaghetti
• 1 15 ounces jar roasted red peppers (drained)
• ½ cup milk of choice
• Fresh basil (for serving)

Instructions:

1. Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
2. Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
3. Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
4. Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.