Creamy Roasted Red Pepper Pasta

$To make creamy roasted red pepper pasta, you need the following main ingredients: - 12 oz pasta (penne or fusilli are best) - 2 large red bell peppers - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste You can add extra flavor with these optional ingredients: - 1/4 teaspoon red pepper flakes for heat - Fresh basil leaves for garnish If you need to swap some items, here are good options: - Use whole wheat pasta for a healthier choice. - Swap heavy cream with coconut milk for a lighter sauce. - If you don’t have Parmesan, try Pecorino Romano or nutritional yeast for a vegan option. - Garlic powder can replace fresh garlic in a pinch. - Use jarred roasted red peppers if fresh ones are not available. These ingredients come together to create a dish that is both rich and satisfying. By mixing and matching, you can tailor the recipe to fit your tastes. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This helps the peppers roast well. Take two large red bell peppers and cut them in half. Remove the seeds and place them on a baking sheet with the skin side up. Drizzle the peppers with two tablespoons of olive oil. Roast them in the oven for 25 to 30 minutes. You want the skin to look charred and blistered. Once done, take them out and let them cool for a bit. Then, peel off the skin and chop the peppers into smaller pieces. While the peppers roast, you can cook the pasta. I recommend using penne or fusilli for this dish. Cook 12 ounces of pasta according to the package instructions until it's al dente. This means it should be firm but not hard. Once cooked, drain the pasta and set it aside. Don’t forget to save one cup of the pasta water for later. This water is useful for adjusting the sauce's thickness. Now, it’s time to make the sauce. In a large skillet, heat one tablespoon of olive oil over medium heat. Add three cloves of minced garlic and sauté for about one minute. Be careful not to burn the garlic, as it can taste bitter. Next, add the chopped roasted peppers to the skillet. Pour in one cup of heavy cream and, if you like it spicy, add a quarter teaspoon of red pepper flakes. Blend this mixture until it is smooth and creamy. You can use an immersion blender or a regular blender. Once blended, stir in half a cup of grated Parmesan cheese. Wait for the cheese to melt and mix well. If the sauce seems too thick, add some of the reserved pasta water until you reach your desired texture. Finally, season the sauce with salt and pepper to taste. Toss in the cooked pasta and mix until every piece is coated. Serve warm, adding fresh basil leaves on top for a nice touch. To get the right texture, cook the pasta until al dente. This means it should still have a slight bite. When you mix the pasta with the creamy sauce, it will soak up some liquid and soften a bit. If your sauce seems too thick, add a little reserved pasta water. This will help it coat the pasta nicely. You can boost the flavors in this dish with simple tricks. First, use fresh garlic. It adds a bright taste that makes the sauce pop. Next, add red pepper flakes for a kick if you like spice. Fresh basil leaves not only look nice but also add a sweet, herbal note. You can also try a splash of lemon juice for some zing. Avoid using too much cream, as it can make the dish heavy. Balance is key. Also, do not skip roasting the red peppers. This step brings out their natural sweetness. Lastly, be careful not to burn the garlic. A minute is usually enough, so watch it closely. Pro Tips Choose the Right Pasta: Opt for sturdy pasta shapes like penne or fusilli that hold the creamy sauce well. Roasting Peppers: For deeper flavor, try roasting the peppers the day before and store them in the fridge. Adjusting Sauce Thickness: Use reserved pasta water to adjust the sauce thickness; it helps the sauce cling better to the pasta. Garnish for Freshness: Fresh basil not only adds color but enhances the overall flavor profile of the dish. {{image_2}} Pasta lovers rejoice! You can easily make this dish vegetarian or vegan. To keep it vegetarian, just skip the Parmesan cheese or use a plant-based substitute. For a vegan option, substitute heavy cream with coconut cream or a nut-based cream. This keeps the dish rich and creamy without dairy. You can also add more veggies like spinach or mushrooms for extra texture and nutrients. If you want to add protein, consider grilled chicken or shrimp. Both pair well with the creamy sauce. You can also add chickpeas or lentils for a plant-based boost. Just cook them separately and mix them in with the pasta. This makes the dish heartier and more filling, perfect for a family meal. Feel free to switch up your pasta! While penne and fusilli work great, you can use spaghetti or bowties instead. Each type brings a unique texture to the dish. Just make sure to cook the pasta until it’s al dente. This way, it holds up well in the creamy sauce and keeps every bite delicious. To store leftovers, let the pasta cool first. Place it in an airtight container. This helps keep the sauce fresh. You can store it in the fridge for up to three days. If you want to freeze the pasta, use a freezer-safe container. Make sure to leave some space at the top for expansion. It is best to freeze the pasta without the sauce. When ready to eat, add the sauce after thawing. You can freeze it for up to three months. To reheat, use a microwave or stovetop. If using the microwave, cover it to keep moisture in. Stir it every minute to heat evenly. If using the stovetop, add a splash of water or cream to keep it creamy. Heat over low until warm. Enjoy your dish just like fresh! Yes, you can use jarred roasted red peppers. They save time and are easy to find. Just drain and rinse them before using. This makes prep super simple for busy days. The flavor will still be rich, but fresh roasted peppers give a unique taste. To add heat, use more red pepper flakes. Start with one teaspoon and adjust to your taste. You can also add diced jalapeños or a dash of hot sauce. Mixing in spicy sausage or chicken can add flavor and heat too. Always taste as you go to find your perfect spice level. This dish pairs nicely with a fresh salad. A simple green salad with lemon dressing works well. You can also serve garlic bread on the side for a tasty crunch. Roasted vegetables or grilled chicken are great options too. They add extra nutrition and flavor to your meal. This recipe for creamy roasted red pepper pasta is simple and tasty. We covered key ingredients, making the sauce, and cooking tips. You learned how to store leftovers and even how to make it spicier. By using various proteins and pasta types, you can customize it to your liking. You now have all the tools to impress anyone with a delicious meal. Enjoy making it and sharing it with friends!$

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with creamy roasted red peppers and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

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

Preheat your oven to 425°F (220°C).
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.
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.
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
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.
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.
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.
Add the cooked pasta to the sauce and toss until the pasta is fully coated.
Serve warm, garnished with fresh basil leaves for a burst of flavor.

Notes

For added heat, include red pepper flakes.

Keyword creamy, pasta, red pepper, vegetarian