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- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers, roasted - 1 cup heavy cream (or coconut cream for a vegan option) For this dish, the main ingredients set a strong base. The pasta is your canvas. I love using penne or fettuccine. They hold the sauce well and give each bite a creamy texture. The roasted red peppers bring a sweet and smoky flavor. You can roast them yourself or use jarred ones if you're in a hurry. The heavy cream adds richness. If you want a vegan option, coconut cream works great too. - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and black pepper to taste Aromatics are key to flavor. Diced onion adds sweetness. I sauté it until soft. Garlic brings a punch, so I mix it in just before the onion is done. Smoked paprika adds depth. It gives the sauce a warm taste. Always taste and adjust with salt and black pepper. This step makes the dish pop. - ¼ cup grated Parmesan cheese (omit for vegan) - Fresh basil leaves for garnish - 1 tablespoon olive oil Toppings make everything better. Grated Parmesan cheese adds a salty kick. If you're vegan, just skip this step. Fresh basil leaves bring brightness and color. I love a drizzle of olive oil for a smooth finish. It ties all the flavors together and makes the dish look inviting. - Preheat the oven to 450°F (230°C). - Place whole red bell peppers on a baking sheet. - Roast for about 20-25 minutes until the skin is charred and blistered. - After roasting, cover the peppers with foil for 10 minutes. - This steams them and makes peeling easier. - Once cooled, peel off the skin and remove the seeds. - In a large pot, bring salted water to a boil. - Add 12 oz of pasta, like penne or fettuccine. - Cook according to package instructions until al dente. - Reserve ½ cup of the pasta water before draining. - In a skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 small diced onion and sauté until soft. - This takes about 5 minutes. - Next, add 2 minced cloves of garlic. - Sauté for another minute until fragrant. - In a blender, combine the roasted red peppers with the sautéed onion and garlic. - Add 1 cup of heavy cream and blend until smooth. - Season with salt and black pepper to taste. - Blend again to ensure the seasoning is mixed well. - Pour the sauce back into the skillet over low heat. - If the sauce is too thick, stir in some reserved pasta water. - Add ¼ cup of grated Parmesan cheese if desired. - Mix until well combined and melted. - Toss the drained pasta into the sauce, coating it evenly. - Plate the creamy pasta and garnish with fresh basil leaves. - Serve immediately for the best flavor and enjoyment. To make the sauce creamier, add more heavy cream. If you want a vegan option, use coconut cream instead. You can also play with spices. For extra warmth, try adding a bit of cayenne pepper. Want a hint of sweetness? Just add a pinch of sugar. I love using penne or fettuccine for this dish. Both types hold the sauce well. Other choices include rigatoni or farfalle. To get the perfect al dente pasta, cook it until it's firm to the bite. Follow the package instructions closely and taste it a minute or two before the time is up. Roasting red peppers is key for flavor depth. The charred skin gives a rich taste. Roast them until they blister. This process brings out their natural sweetness. For the aromatics, sauté the onion until it's soft. This step builds a solid flavor base. Add garlic last to keep it fragrant and golden. {{image_4}} To make this dish vegan, you can swap heavy cream for coconut cream. Coconut cream adds a rich flavor and silky texture. Simply blend it with the roasted peppers and spices. Omit the Parmesan cheese for a fully vegan meal. This makes the dish creamy without losing taste. Want to boost your meal? Add protein! Grilled chicken or shrimp pairs well with the sauce. Cook them separately and toss them in with the pasta. You can also use chickpeas for a plant-based option. They add a nice texture and protein kick. Add more veggies for extra nutrition. Spinach or kale can be stirred in at the end. They wilt nicely in the warm pasta. Zucchini is another great choice. Sauté it with the onions for added flavor. This way, you make the dish healthier but still tasty. To store creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This keeps the pasta fresh. You can refrigerate it for up to three days. Make sure to store any sauce separately if possible. This will help keep the pasta from getting soggy. When you reheat the pasta, do it slowly on the stove. Add a splash of water or cream to help it stay creamy. Stir often to heat evenly and avoid burning. If you use a microwave, cover it loosely. Heat in short bursts and stir in between. This keeps the flavor and texture nice. You can freeze creamy roasted red pepper pasta, too! Portion it out into freezer-safe containers. Leave some space at the top for expansion. It will last for about two months in the freezer. To defrost, move it to the fridge overnight before reheating. This helps keep the flavor fresh when you enjoy it later. Yes, you can use jarred roasted red peppers. They save time and are easy to find. However, jarred peppers may taste different. Freshly roasted peppers have a deeper, smokier flavor. If you use jarred peppers, rinse them first to remove excess brine. This helps to balance the taste in your sauce. I suggest a fresh salad to brighten your meal. A simple green salad with lettuce, cucumber, and a light vinaigrette works well. Garlic bread is also a great side. The crunchy bread complements the creamy pasta. If you want protein, grilled chicken or shrimp pairs nicely too. You can add roasted vegetables like zucchini or asparagus for extra flavor. To make creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Many brands offer good options like rice or chickpea pasta. Just cook the pasta according to package instructions. The rest of the recipe stays the same. This way, you still get the same delicious taste without gluten. This blog post covered how to make creamy roasted red pepper pasta step by step. We talked about ingredients, cooking techniques, and ways to customize the dish. Remember, you can use vegan options or add protein like chicken or chickpeas. Store leftovers properly, and don’t forget to reheat carefully. This dish is both satisfying and versatile, making it perfect for any meal. Try it out and enjoy your delicious creation!

Creamy Roasted Red Pepper Pasta

Indulge in the rich and delicious flavors of creamy roasted red pepper pasta! This easy recipe combines roasted red bell peppers, garlic, and creamy goodness for a simple yet impressive dish everyone will love. Perfect for a weeknight dinner or a special occasion, this pasta can easily be made vegan. Click through to explore this mouthwatering recipe and elevate your next meal with vibrant flavors!
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Ingredients
  

12 oz pasta (penne or fettuccine)

2 large red bell peppers, roasted

1 small onion, diced

2 cloves garlic, minced

1 cup heavy cream (or coconut cream for a vegan option)

¼ cup grated Parmesan cheese (omit for vegan)

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast for approximately 20-25 minutes, turning them occasionally, until the skin is charred and blistered. Once roasted, remove from the oven and cover the peppers with aluminum foil for 10 minutes to steam. This will make peeling easier. Once cooled, peel away the skin, remove the seeds, and set the roasted peppers aside.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining, then set the cooked pasta aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. Add the minced garlic and continue to sauté for another minute, until fragrant and slightly golden.

        Make the Sauce: Place the roasted red peppers into a blender or food processor. To the blender, add the sautéed onion and garlic mixture, heavy cream (or coconut cream for a vegan version), smoked paprika, salt, and black pepper. Blend until the mixture is completely smooth and creamy.

          Heat the Sauce: Pour the roasted red pepper sauce back into the skillet over low heat. If the sauce is too thick for your liking, gradually stir in some of the reserved pasta water until you achieve your desired consistency. If using, add the grated Parmesan cheese and mix until well combined and melted through the sauce.

            Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy roasted red pepper sauce. Toss everything together gently to ensure the pasta is evenly coated with the sauce. Taste and adjust seasoning with additional salt and pepper if necessary.

              Serve and Garnish: Serve the pasta immediately, garnished with fresh basil leaves on top for a burst of color and flavor.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4