Creamy Roasted Red Pepper Pasta Simple and Tasty Dish

Ingredients

• 12 oz pasta (penne or fusilli recommended)
• 2 large red bell peppers
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 0.25 teaspoon red pepper flakes (optional)
• to taste Salt and pepper
• for garnish Fresh basil leaves

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, skin side up, and drizzle with olive oil. Roast in the oven for 25-30 minutes, or until the skin is charred and blistered.
3. Once roasted, remove the peppers from the oven and let them cool slightly. Then, peel off the skin and chop the peppers into smaller pieces.
4. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
5. In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.
6. Add the chopped roasted red peppers to the skillet, along with the heavy cream and red pepper flakes (if using). Blend the mixture using an immersion blender (or transfer to a regular blender) until smooth and creamy.
7. Stir in the grated Parmesan cheese until melted and well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
8. Add the cooked pasta to the sauce and toss until the pasta is fully coated.
9. Serve warm, garnished with fresh basil leaves for a burst of flavor.