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- 12 oz (340g) pasta of your choice (penne or fettuccine) - 2 large red bell peppers, roasted and peeled - 1/2 cup (120ml) heavy cream - 1/4 cup (60ml) vegetable broth The main ingredients for creamy roasted red pepper pasta are simple yet packed with flavor. Choose your favorite pasta, either penne or fettuccine. The roasted red bell peppers give this dish its sweet, smoky taste. Heavy cream adds richness, while vegetable broth balances the flavors. - 3 cloves garlic, minced - 1 small onion, chopped - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Seasoning is key to this dish. Garlic and onion bring warmth and depth to the sauce. Olive oil helps sauté these ingredients, enhancing their flavors. Dried basil and oregano add a touch of herbiness. Don’t forget salt and pepper; they bring everything together. For garnish, use fresh parsley and optional grated Parmesan for an extra layer of taste. To start, we need to roast our red bell peppers. Preheat your oven to 450°F (232°C). Place the whole peppers on a baking sheet. Roast them for 20 to 25 minutes. Turn the peppers every so often. You want the skins to char and blister. Once roasted, remove them from the oven. Let them cool down for a bit. After they cool, peel off the skins. Remove the seeds and set the peppers aside. This method gives our pasta a rich flavor. Next, we cook the pasta. Bring a large pot of salted water to a boil. Add your chosen pasta, like penne or fettuccine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta. Be sure to save about 1/2 cup of the pasta water. We will use this later to adjust our sauce. Now, let’s make the cream sauce. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for about 3 to 4 minutes. You want the onion to be soft and a bit clear. Then, add the minced garlic and cook for another 1 to 2 minutes. Make sure the garlic does not burn. In a blender, combine the roasted peppers, heavy cream, vegetable broth, dried basil, oregano, salt, and pepper. Blend until smooth and creamy. This mixture is our flavorful sauce. Finally, we combine everything. Pour the red pepper cream sauce into the skillet with the onion and garlic. Stir gently to mix. Let this simmer for 3 to 5 minutes. If your sauce seems too thick, add some of the reserved pasta water. This helps reach the perfect consistency. Add the cooked pasta to the skillet. Toss the pasta in the sauce until it is well coated. Cook for another 2 to 3 minutes on low heat. This helps the flavors blend together nicely. Taste the dish and adjust the seasoning if needed. Enjoy your creamy roasted red pepper pasta! To enhance the taste of your creamy roasted red pepper pasta, consider adjusting the seasoning. Add more dried basil or oregano for a bolder flavor. If you like spice, try adding a pinch of red pepper flakes. Taste as you go. Timing is key; let the sauce simmer for at least three minutes. This helps the flavors blend, creating a rich taste. You’ll need a few essential tools to prepare this dish. First, use a blender or food processor to make the sauce smooth. A large skillet is ideal for sautéing the onions and garlic. Lastly, a big pot is perfect for cooking the pasta. Having the right tools makes cooking fun and easy. For a complete meal, pair your pasta with a fresh salad. A simple green salad with lemon vinaigrette works well. You might also enjoy some crusty bread on the side. It’s great for soaking up the creamy sauce. Feel free to sprinkle extra Parmesan cheese on top for added flavor. {{image_2}} You can change the pasta type to fit your taste. Penne or fettuccine works well. You can also try gluten-free pasta if you prefer. For a dairy-free option, swap heavy cream for coconut cream or cashew cream. These alternatives keep the dish creamy without dairy. Want to spice things up? Add red pepper flakes or smoked paprika for a kick. Fresh herbs like basil or thyme can brighten the dish. If you want protein, grilled chicken or shrimp works great. Simply cook them separately and add them to the pasta at the end. Short on time? Make a one-pan version. Cook the pasta in the same pot as the sauce. Just add the pasta to the sauce with enough water to cook it. This saves time and cleanup. You can also use store-bought roasted red peppers for a faster meal. To store your creamy roasted red pepper pasta, let it cool to room temperature. Transfer it to an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to 3 days. Always check for any signs of spoilage before you eat it. If you want to freeze this dish, follow these steps. First, let the pasta cool completely. Then, put it in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to 2 months. To reheat frozen pasta, take it out of the freezer. Let it thaw in the fridge overnight. Then, heat it on the stove over low heat. Add a splash of water or extra cream if it seems dry. Stir until heated through. Enjoy your creamy pasta again! Yes, you can use jarred roasted red peppers. They save time and effort. They are also consistent in flavor. However, they may have added salt or preservatives. This can change the taste. If using jarred peppers, rinse them to remove excess salt. Always taste the sauce before serving. Adjust the seasoning as needed. To make this creamy roasted red pepper pasta vegan, swap the heavy cream for coconut cream or cashew cream. Use vegetable broth instead of any meat-based option. You can also omit cheese or use a vegan cheese alternative. This way, you keep the creamy texture and rich flavor without dairy. This pasta pairs well with a fresh salad. A simple green salad with lemon dressing works great. Garlic bread is another good choice. You might also enjoy grilled vegetables on the side. For a heartier meal, serve it with roasted chicken or a protein of your choice. If your sauce is too thick, add reserved pasta water a little at a time. Stir well to combine. This helps thin it out without losing flavor. You can also add more vegetable broth or a splash of plant-based milk. Adjust until you reach your desired consistency. This blog post covered everything about making creamy roasted red pepper pasta. We looked at the key ingredients, from pasta to roasted peppers. I explained the steps to cook and blend your sauce perfectly. Tips on flavors and serving made it easy to elevate your dish. You also learned about variations and storage options. Remember, cooking can be fun and flexible. Adjust recipes to suit your taste. With practice, you’ll become a pasta pro in no time!

Creamy Roasted Red Pepper Pasta

Indulge in the creamy delight of Roasted Red Pepper Pasta, a quick and flavorful dish perfect for any weeknight dinner! This recipe features roasted bell peppers blended into a smooth sauce that complements your favorite pasta. With simple ingredients and easy steps, you can create a creamy meal that bursts with flavor. Click through to explore this delicious recipe and elevate your pasta game today!
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Ingredients
  

12 oz (340g) pasta of your choice (penne or fettuccine works well)

2 large red bell peppers, roasted and peeled

1/2 cup (120ml) heavy cream

1/4 cup (60ml) vegetable broth

3 cloves garlic, minced

1 small onion, chopped

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Begin by roasting the red bell peppers. Preheat your oven to 450°F (232°C). Place the whole peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool. Once cool, peel the skins, remove the seeds, and set aside.

    In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of the pasta water.

      In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant but not burnt.

        While the onions and garlic are cooking, blend the roasted red peppers in a blender or food processor along with heavy cream, vegetable broth, dried basil, oregano, salt, and pepper until smooth and creamy.

          Pour the red pepper cream sauce into the skillet with the onion and garlic, stirring gently to combine. Let it simmer for about 3-5 minutes to heat through. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

            Add the cooked pasta to the skillet and toss it in the creamy sauce until well coated. Cook for an additional 2-3 minutes on low heat for the flavors to meld together.

              Taste and adjust the seasoning with more salt and pepper if needed.

                Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4