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Rotini With Spicy Red Pepper and Almond Sauce

Spicy and crunchy pair together nicely to create this dish's unique sauce

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 15 minutes 4 servings 2 C pasta


8 oz whole-wheat rotini (spiral) pasta

½ C whole natural almonds, unsalted

1 jar (12 oz) roasted red peppers

1 Tbsp garlic, roughly chopped (about 2–3 cloves)

⅛ tsp ground cayenne pepper

1 tsp paprika

1 Tbsp dried basil or parsley

1 tsp red wine vinegar

½ tsp salt

Ground black pepper, to taste

calories 322
Total fat 10 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 383 mg
Total fiber 9 g
Protein 12 g
Carbohydrates 49 g
Potassium 47 mg


  • 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 each).

Tip: Try adding chicken or seafood—or, for a vegetarian meal, just add cooked lima beans or edamame (green soybeans).

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