Creamy Roasted Red Pepper Pasta

$- 300g pasta (penne or fettuccine) - 2 large red bell peppers - 200ml heavy cream (or coconut cream) - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon crushed red pepper flakes - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) The main ingredients for this creamy roasted red pepper pasta are simple yet flavorful. First, you need 300 grams of pasta. I love penne or fettuccine for this dish. The next star is two large red bell peppers. They add sweetness and color. To make it creamy, use 200 milliliters of heavy cream. If you prefer, coconut cream works too for a dairy-free option. For the additional ingredients, start with two tablespoons of extra virgin olive oil. It adds richness. Chop one medium onion finely. You will need three cloves of garlic, minced, which give great flavor. One teaspoon of smoked paprika adds depth. If you like heat, use half a teaspoon of crushed red pepper flakes. Don’t forget salt and pepper for seasoning. For the final touch, fresh basil leaves brighten the dish, and grated Parmesan cheese can add a nice finish if you like. - Preheat your oven to 400°F (200°C). - Cut the red bell peppers in half and remove the seeds. - Place the pepper halves cut-side down on a baking sheet. - Drizzle with 1 tablespoon of olive oil. - Roast in the oven for 25-30 minutes, until the skins are charred. - After roasting, put the peppers in a heat-safe bowl. - Cover the bowl tightly with plastic wrap for about 10 minutes. - This steaming makes it easier to peel the skins off. - Boil the pasta in a large pot using package instructions. - Cook until the pasta is al dente, which means firm but not hard. - Once done, drain the pasta and set it aside for later. - In a large pan, heat the remaining tablespoon of olive oil over medium heat. - Add the finely chopped onion and sauté for about 5 minutes. - Cook until the onion turns translucent and soft. - Stir in the minced garlic and cook for one more minute. - Be careful not to let the garlic brown. - Peel the skins off the steamed peppers and place the flesh in a blender. - Add the sautéed onion, garlic, heavy cream, smoked paprika, and crushed red pepper flakes. - Blend until the mixture is smooth and creamy. - Pour the sauce back into the pan and warm it over low heat. - Taste and season with salt and black pepper as needed. - Add the cooked pasta to the creamy sauce and toss gently. - Cook for an additional 2-3 minutes to heat everything through. - To roast the peppers, cut them in half. Remove all seeds. - Place the peppers cut-side down on a baking sheet. Roast at 400°F for 25-30 minutes. - For al dente pasta, follow package instructions. Check a minute early for best results. - Start the sauce while the pasta cooks. This saves time and keeps everything warm. - If you like heat, add more crushed red pepper flakes. Start with a small amount. - Fresh herbs like basil or parsley can boost flavor. Chop them finely for best results. - Serve in nice bowls for an elegant look. - Garnish with fresh basil leaves. A sprinkle of Parmesan cheese adds a nice touch. - Use shallow dishes to show off the creamy sauce and vibrant color. {{image_4}} You can easily make this dish fit your needs. For a dairy-free option, swap the heavy cream with coconut cream. This swap keeps the pasta creamy and adds a hint of sweetness. If you need gluten-free options, use gluten-free pasta. Look for brands that mimic regular pasta in taste and texture. Want to add more flavor? Toss in some fresh vegetables. Spinach or mushrooms blend well with the creamy sauce. They add nutrients and a nice texture. You can also add proteins like chicken or shrimp. Cook the chicken or shrimp first, then mix them into the sauce. This will make your meal heartier. Feel free to explore different cuisines. For a Mediterranean touch, add olives and feta cheese. These ingredients give a salty burst and a unique flavor. You can also spice things up. Consider adding cumin or coriander for an international flair. These spices will change the taste and make it exciting. To store leftovers, place your pasta in an airtight container. It keeps the pasta fresh. Make sure it cools down first to avoid steam buildup. In the fridge, creamy roasted red pepper pasta lasts about 3 to 4 days. Always check for any off smells before eating. You can freeze this dish, but I suggest freezing the pasta and sauce separately. This way, the sauce stays creamy. Use freezer-safe containers. When you want to enjoy it, thaw the sauce in the fridge overnight. Reheat the sauce on low heat and add the pasta. For storage, I recommend using glass or BPA-free plastic containers. They keep food fresh longer. Portion the pasta in individual servings for easy meal prep. This helps you grab a quick meal during busy days. Remember, good storage means tasty meals later! Yes, you can! This recipe works well with many pasta shapes. Here are some great options: - Penne - Fettuccine - Fusilli - Rigatoni - Spaghetti Feel free to pick your favorite shape. Each offers a fun twist on the dish! The recipe has a mild heat from the crushed red pepper flakes. If you want less spice, use less than half a teaspoon. For more heat, add more to your taste. You can also include fresh chili peppers for a different kick. Adjust the spice to enjoy it your way! You can easily make this dish vegan. Here are some simple swaps: - Use coconut cream instead of heavy cream. - Substitute olive oil for any butter. - Skip the Parmesan cheese or use a vegan alternative. These changes will keep the creamy texture and flavor. This pasta pairs well with many sides. Here are a few tasty ideas: - A crisp green salad - Garlic bread - Roasted vegetables - Grilled chicken or shrimp These sides will complement the rich flavors and make your meal complete! This blog post outlined how to make a creamy roasted red pepper pasta. You learned about the main and additional ingredients needed, and I provided step-by-step instructions for preparation. We also covered tips for cooking, ways to enhance flavor, and variations to suit your dietary needs. Finally, I shared storage tips to keep leftovers fresh. Now, you're ready to enjoy a delicious dish that's easy to make and flexible. Cooking can be fun and rewarding. Happy cooking!$

Creamy Roasted Red Pepper Pasta

Indulge in this Creamy Roasted Red Pepper Pasta that's bursting with flavor! With roasted red peppers blended into a silky sauce, this dish is perfect for a weeknight dinner or a special occasion. It's simple to make, and you can customize the spice level to suit your taste. Ready to impress your friends and family? Click through for the full recipe and tips for serving! #CreamyPasta #RedPepperRecipes #PastaLovers #DinnerInspiration

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Ingredients

300g pasta of your choice (penne or fettuccine are excellent options)

2 large red bell peppers

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

200ml heavy cream (or substitute with coconut cream for a dairy-free version)

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes (adjust according to your spice preference)

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions

Preheat your oven to 400°F (200°C).

Halve the red bell peppers and remove the seeds. Place the pepper halves cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for approximately 25-30 minutes, or until the skins are charred and the peppers have softened.

Once roasted, carefully remove the peppers from the oven and place them in a heat-safe bowl. Cover the bowl tightly with plastic wrap to trap steam, allowing the peppers to steam for about 10 minutes. This will facilitate easier peeling of the skin.

While the peppers are steaming, cook the pasta in a large pot according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and set it aside.

In a large saucepan over medium heat, pour in the remaining tablespoon of olive oil. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and tender.

Stir in the minced garlic and sauté for an additional minute, until fragrant but not browned.

Carefully peel the skins off the steamed roasted peppers and transfer the flesh into a blender or food processor. Add the sautéed onion and garlic, the heavy cream, smoked paprika, and crushed red pepper flakes. Blend the mixture until it becomes a smooth and creamy sauce.

Pour the roasted red pepper sauce back into the saucepan and gently heat over low flame. Taste the sauce and season it with salt and freshly ground black pepper as needed.

Add the drained pasta to the warm red pepper sauce. Toss gently until each piece of pasta is evenly coated in the sauce. Allow the mixture to cook for an additional 2-3 minutes to ensure everything is heated through.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the pasta in elegant bowls, garnishing each portion with a handful of fresh basil leaves and a generous sprinkle of grated Parmesan cheese for a delightful finishing touch. Enjoy every creamy bite!