Creamy Roasted Red Pepper Pasta

$- 12 oz of pasta (fettuccine, penne, or spaghetti) - 2 large red bell peppers - 1 cup of heavy cream - 2 tablespoons of olive oil - 3 cloves of garlic - 1 small onion - ½ teaspoon of red pepper flakes - Salt and pepper - 1 cup of grated Parmesan cheese - Fresh basil for garnish Gather these ingredients to make your creamy roasted red pepper pasta. Choose any pasta you love, like fettuccine, penne, or spaghetti. The red bell peppers bring a sweet and smoky taste. Heavy cream adds richness to the dish. Olive oil is great for sautéing the onion and garlic. For flavor, we use garlic and onion. Red pepper flakes give a little kick, but you can adjust them to your taste. Salt and pepper are key for seasoning. Grated Parmesan cheese adds a wonderful salty depth. Fresh basil will brighten up the dish when serving. Remember, fresh ingredients make a big difference in this recipe. So, try to get the best quality you can find. When you have all your ingredients ready, you're set to create a delicious meal! {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. 2. Place the red bell peppers on the sheet, skin side up. 3. Roast them for about 25-30 minutes until the skins are charred and blistered. 4. Remove the peppers from the oven and let them cool for a few minutes. 5. Once cooled, peel off the skins and remove the seeds. 1. While the peppers roast, bring a large pot of salted water to a boil. 2. Add your pasta to the boiling water. 3. Cook the pasta until it is al dente, following the package instructions. 4. Drain the pasta, but save about a cup of the pasta water for later. 1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 2. Add one finely chopped onion and sauté for about 3-4 minutes until soft. 3. Next, stir in 3 minced garlic cloves and cook for 1-2 minutes, stirring often. 4. In a blender, combine the roasted peppers with the sautéed onion and garlic. 5. Pour in 1 cup of heavy cream and blend until smooth. 1. Pour the creamy sauce back into the skillet and season with salt, pepper, and ½ teaspoon of red pepper flakes. 2. Let the sauce simmer gently for about 5 minutes. 3. If the sauce is too thick, add reserved pasta water until it reaches your desired consistency. 4. Add the drained pasta to the skillet and toss it well in the sauce. 5. Stir in 1 cup of grated Parmesan cheese until it melts and combines. - Choosing the best peppers: Look for bright red bell peppers. They should feel firm and heavy. This means they are fresh and packed with flavor. Avoid any with wrinkles or soft spots. - Tips for effective roasting: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Place the peppers on it and roast for 25-30 minutes. Flip them halfway through for even charring. When done, the skin should be blistered and charred. Let them cool before peeling. - Timing for al dente texture: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions. For best results, check the pasta a minute before the time is up. It should be firm but not hard. - Reserving pasta water: why it’s essential: Always save at least one cup of pasta water before draining. This water is starchy and helps the sauce stick to the pasta. It also helps adjust the sauce's thickness. - Adjusting thickness with pasta water: After mixing the pasta with the sauce, if it feels too thick, add a splash of reserved pasta water. Stir well. This will help create a creamy texture that clings to every strand. - Reheating tips without separation: When reheating, use low heat. Add a little pasta water to loosen the sauce as it warms. Stir gently to keep the sauce smooth. Avoid overheating, as this can cause the cream to separate. Pro Tips Roast Peppers for Extra Flavor: Ensure the red bell peppers are well-charred to enhance their sweetness and add depth to the sauce. Reserve Pasta Water: Always save some pasta water before draining; it’s great for adjusting the sauce consistency. Cheese Choices: While Parmesan is delicious, try mixing in Pecorino Romano for a sharper taste. Herb Variations: Experiment with different herbs like thyme or oregano for a unique spin on the dish. {{image_4}} To make this dish vegetarian, simply swap heavy cream. Use coconut milk or cashew cream. These options add creaminess and flavor. You can also add more veggies. Spinach, zucchini, or mushrooms work well. Toss them in the sauce for added nutrition and taste. For protein, consider chicken or shrimp. Cook them first, then add to the pasta. This adds a nice texture and flavor. You can also use sausage or bacon flakes. If you like a smoky taste, bacon flakes are great. Just sprinkle them on top before serving for a crunchy finish. Want more heat? Add spices! Try cayenne pepper or jalapeños. Fresh herbs like basil or oregano can elevate the flavor too. Different cheese varieties can also change the dish. Use goat cheese for tanginess or mozzarella for creaminess. Experiment with these to find your favorite combination! To store leftovers, let the creamy roasted red pepper pasta cool down first. Place it in an airtight container. I recommend using glass containers because they keep food fresh. You can store it in the fridge for up to three days. Freezing the pasta dish is easy but requires some care. First, let the pasta cool completely. Then, use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw the pasta overnight in the fridge. Reheat it gently on the stove. Add a splash of cream or reserved pasta water to keep it creamy. For the best taste, eat the pasta within three days if refrigerated. If frozen, try to enjoy it within three months. Look for signs of spoilage, like an off smell or mold. If you see any signs, it's best to throw it out. Keeping track of storage time helps keep your food safe and tasty. Yes, you can make this dish ahead. Cook the pasta and sauce separately. Store them in the fridge. When ready to eat, just reheat the sauce and pasta together. Add a splash of reserved pasta water to keep it creamy. If you want a lighter dish, use half-and-half or whole milk. You can also try coconut milk for a dairy-free option. Silken tofu blended with a bit of broth can work well too. Each substitute changes the taste a bit, so choose what you like best. To kick up the heat, add more red pepper flakes. You can also mix in diced jalapeños or a dash of hot sauce. If you like it really spicy, try adding a pinch of cayenne pepper in the sauce. Yes, you can make this dish gluten-free. Just use gluten-free pasta made from rice or quinoa. Check the package for cooking instructions, as gluten-free pasta may need a different cooking time. This recipe for creamy roasted red pepper pasta is simple and tasty. We began by roasting red peppers to develop flavor, then made a rich sauce using heavy cream and Parmesan. I shared tips for cooking pasta perfectly and ensuring the sauce is just right. You learned about variations to suit different diets and how to store leftovers. Enjoy making this dish, and feel free to explore your personal twists. Cooking should be fun and creative, so let your taste guide you!$

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with roasted red peppers and a creamy sauce, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz favorite pasta (fettuccine, penne, or spaghetti)
2 large red bell peppers, roasted
1 cup heavy cream
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
0.5 teaspoon red pepper flakes
to taste salt and pepper
1 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Start by preheating your oven to 425°F (220°C). Arrange the red bell peppers on a baking sheet lined with parchment paper. Roast them for approximately 25-30 minutes, or until their skins are beautifully charred and blistered. Once roasted, take them out of the oven and let them cool down a bit. After they’ve cooled, peel off the skins and remove the seeds.
During the pepper roasting, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente. Once finished, drain the pasta but be sure to reserve about a cup of the pasta water for later use.
In a spacious skillet set over medium heat, pour in the olive oil. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes soft and translucent. Next, mix in the minced garlic and continue to sauté for another 1-2 minutes until you can smell the delightful aroma.
In a blender, combine the roasted red peppers with the sautéed onion and garlic mixture, pouring in the heavy cream. Blend everything together until you achieve a smooth and creamy consistency.
Pour the velvety sauce back into the skillet. Stir in the red pepper flakes, seasoning it with salt and pepper according to your preference. Let the sauce gently simmer for about 5 minutes. If it becomes too thick for your liking, gradually add reserved pasta water until you reach your desired sauce consistency.
Add the drained pasta into the skillet and toss it with the sauce until every strand is generously coated. Stir in the grated Parmesan cheese, mixing until it has melted and is well integrated.
Serve the creamy roasted red pepper pasta immediately, garnishing each plate with fresh basil leaves. For an extra touch of flavor, feel free to sprinkle additional Parmesan cheese on top.

Notes

Adjust the red pepper flakes to your taste for more or less heat.

Keyword creamy, pasta, red pepper, vegetarian