Creamy Roasted Red Pepper Pasta

$- 8 ounces pasta (penne or fettuccine) - 2 large red bell peppers - 3 tablespoons olive oil - 2 cloves garlic, minced - 1/2 cup heavy cream (or coconut cream) - 1/4 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional) When I make creamy roasted red pepper pasta, I love to start with fresh ingredients. The red bell peppers give this dish its rich, sweet flavor. I choose olive oil for cooking because it adds a nice depth. Garlic brings in a warm aroma that fills the kitchen. The cream adds a rich texture, making the sauce smooth. You can use heavy cream or coconut cream if you want a dairy-free option. I often add Parmesan cheese, but it’s totally fine to skip it if you prefer. For seasoning, I always include salt and pepper to enhance the flavors. Fresh basil leaves are key for garnish. They add a pop of color and a fresh taste. If you like heat, crushed red pepper flakes can spice things up. This list of ingredients is simple but very effective. Each item plays a role in making your dish delightful. If you want to see the full recipe, check out the section titled Full Recipe. - Preheat oven to 400°F (200°C). - Cut the red bell peppers in half and remove seeds. - Mince the garlic cloves finely. - Place peppers cut side down on a baking sheet. - Drizzle with olive oil. - Roast for 20-25 minutes until skins are blistered. - Let them cool slightly before peeling. - In a pan, heat olive oil over medium heat. - Sauté minced garlic for about 1 minute until fragrant. - Peel and chop the cooled peppers. - Add the peppers to the pan with garlic. - Pour in the heavy cream and bring to a gentle simmer. - Cook for 3-4 minutes to thicken slightly. - Blend the mixture until smooth using an immersion blender. - Cook the pasta according to package instructions. - Reserve a little pasta water before draining. - Toss the cooked pasta with the creamy roasted red pepper sauce. - Add reserved pasta water to reach the desired consistency. - Season with salt, pepper, and optional crushed red pepper flakes. Enjoy each step as you create this delightful dish! For the complete guide, check the Full Recipe. To get that smooth and creamy sauce, I recommend using an immersion blender. It blends right in the pot, making cleanup easy. If you don’t have one, a countertop blender works, too. Just be careful when transferring the hot sauce back. To adjust the sauce's consistency, save some pasta water. Add a little at a time to make the sauce thinner, if needed. This helps the sauce cling to the pasta better. To boost the flavor, consider adding spices like smoked paprika or Italian herbs. A pinch of nutmeg can also bring out the creaminess. You can add fresh herbs like thyme or parsley for a fresh taste. When serving, present the pasta in a large bowl. Top it with fresh basil leaves and a sprinkle of grated Parmesan. Drizzling a little olive oil adds a nice touch, too. For a spicy kick, sprinkle on crushed red pepper flakes. For the complete recipe, check out the Full Recipe. {{image_2}} If you want a dairy-free version, use coconut cream instead of heavy cream. Coconut cream gives a rich and creamy texture without dairy. It adds a slight sweetness too, balancing the flavors well. Just swap the heavy cream in the recipe with the same amount of coconut cream. You will enjoy a nice, creamy pasta that everyone can eat. You can add protein to your creamy roasted red pepper pasta for a heartier meal. Grilled chicken is an easy choice that pairs well. Shrimp also works great and cooks quickly. For a vegetarian option, try chickpeas or tofu. Just cook them separately and mix them into the pasta before serving. These options make your meal filling and satisfying. Let’s make this dish even more exciting with flavor variations! Adding sun-dried tomatoes gives a tangy taste that brightens the sauce. You can also toss in fresh spinach for a pop of color and nutrition. Spinach wilts down nicely and blends well with the creamy sauce. Feel free to experiment with other veggies you like. Each addition makes the dish unique, so have fun with it! To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Place it in the fridge if you plan to eat it soon. It stays good for about 3 to 5 days. If you want to save it for later, freeze it. Make sure to use a freezer-safe container. When frozen, it can last for about 2 to 3 months. Just remember to label your containers with the date! To reheat your pasta, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to warm it evenly. You can also use the microwave. Place it in a bowl, cover, and heat for 1 minute. Then stir and heat for another minute if needed. This helps keep the pasta from getting dry or tough. Enjoy your meal again like it was fresh! For this creamy roasted red pepper pasta, you can use different pasta types. I often recommend penne or fettuccine. Penne holds the sauce well in its tubes. Fettuccine, with its flat shape, creates a lovely, silky texture. You can also try spaghetti or farfalle if you want variety. Yes, you can prepare this dish ahead of time! Make the sauce and cook the pasta separately. Store them in airtight containers in the fridge. The sauce lasts for about four days. Cooked pasta can last for three days. Just reheat both when you're ready to eat! To add some heat, consider using crushed red pepper flakes. Start with a pinch and taste as you go. If you love spice, add more! You might also try cayenne pepper or hot sauce for an added kick. Adjust it to your taste for a spicy twist on the classic recipe! In this post, we explored how to make a creamy roasted red pepper pasta. We detailed the ingredients, gave step-by-step instructions, and shared tips for the best results. I hope you feel confident in trying variations to suit your taste, like adding protein or using coconut cream. Remember the storage tips to save leftovers without losing flavor. Enjoy your cooking, and remember, every dish you create adds to your skills!$

Creamy Roasted Red Pepper Pasta

Indulge in the creamy goodness of roasted red pepper pasta with this easy recipe! Featuring roasted red bell peppers blended into a rich sauce, this dish is perfect for a comforting dinner or quick weeknight meal. With simple ingredients and just a few steps, you can create a flavorful pasta that everyone will love. Click through to discover the full recipe and elevate your pasta game today!

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Ingredients

8 ounces pasta (penne or fettuccine works great)

2 large red bell peppers

3 tablespoons olive oil

2 cloves garlic, minced

1/2 cup heavy cream (or coconut cream for a dairy-free option)

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional, for spice)

Instructions

Preheat the oven to 400°F (200°C).

Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet, cut side down. Drizzle with 1 tablespoon of olive oil.

Roast the peppers in the oven for about 20-25 minutes or until the skins are blistered and charred. Remove and allow to cool slightly before peeling off the skins.

In a pan over medium heat, add the remaining 2 tablespoons of olive oil and sauté the minced garlic for about 1 minute until fragrant.

Peel and chop the roasted peppers, then add them to the pan with sautéed garlic. Stir to combine.

Pour in the heavy cream and bring to a gentle simmer. Cook for about 3-4 minutes to thicken slightly.

Using an immersion blender, blend the mixture until smooth and creamy. If you don’t have an immersion blender, you can transfer to a countertop blender and then return to the pan.

Cook the pasta according to package instructions, drain, and reserve a little pasta water.

Toss the cooked pasta with the creamy roasted red pepper sauce, adding reserved pasta water as needed to achieve desired consistency.

Stir in grated Parmesan cheese if using, and season to taste with salt, pepper, and crushed red pepper flakes for extra heat.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve in a large bowl, topped with fresh basil leaves and a sprinkle of grated Parmesan. Drizzle with a little olive oil for a finishing touch.