Creamy Roasted Red Pepper Pasta

$- 2 large red bell peppers - 3 cloves of garlic, peeled - 1 tablespoon of extra virgin olive oil - 1 cup of rich heavy cream - 1/2 cup of freshly grated Parmesan cheese The main ingredients bring the flavor to this dish. Red bell peppers make the sauce sweet and rich. Roasting the peppers enhances their natural sugars. Garlic adds a nice, savory touch. Olive oil helps to blend all the flavors smoothly. Heavy cream brings a creamy texture that coats the pasta. Parmesan cheese adds a salty kick and depth. - Sea salt and black pepper - 1 teaspoon of dried Italian seasoning - Fresh basil leaves Seasoning is key! Sea salt and black pepper bring out the natural flavors. Italian seasoning adds a warm, herbal note. Fresh basil leaves not only look nice but also boost freshness. They add an aromatic touch that lifts the dish. - 300g of your favorite pasta (penne or fettuccine work beautifully) Choosing the right pasta matters. Penne holds sauce well in its tubes. Fettuccine has a flat surface that catches the sauce nicely. You can use other pasta types too, like spaghetti or rigatoni. Just be sure to cook it al dente for the best texture. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Gather your baking sheet, red bell peppers, and garlic cloves. - Drizzle olive oil over the peppers and garlic. - Season them with sea salt and black pepper. - Roast in the oven for 25-30 minutes until tender and charred. - Let the roasted peppers and garlic cool for a few minutes. - Peel the skin off the peppers and remove the seeds. - Place the peppers and garlic in a blender with heavy cream, Parmesan cheese, and Italian seasoning. - Blend until smooth, and taste the sauce. Adjust seasoning if needed. - Cook your pasta according to the package instructions until al dente. - Before draining, save about 1 cup of the pasta water. This helps adjust the sauce later. - In a large bowl, mix the drained pasta with the roasted red pepper sauce. - Toss gently to coat the pasta well. - Add reserved pasta water gradually to achieve your desired creaminess. - Serve the pasta hot, garnished with fresh basil leaves. - Sprinkle more Parmesan cheese on top if you like it extra cheesy. To get the best flavor, roast your red bell peppers right. Aim for a good char on the skin. This adds a smoky taste to your sauce. Place them on a baking sheet with garlic. Drizzle with olive oil and sprinkle salt. Roast them at 400°F for 25-30 minutes. Look for tender peppers with dark spots. After roasting, let them cool a bit. The skin will peel off easily then. You can make your sauce even better with extra herbs. Try adding fresh thyme or oregano. A pinch of red pepper flakes adds heat if you like spice. For a silkier sauce, blend it longer. Use a high-speed blender for best results. If the sauce is too thick, add some reserved pasta water. This will help it coat the pasta nicely. If you’re in a hurry, use pre-roasted peppers. They save time and still taste great! You can find them in jars at the store. Cook your pasta while the sauce blends. This way, everything finishes at the same time. Reserve that pasta water before draining. It's your secret weapon to adjust the sauce! Pro Tips Quality Ingredients: Always use fresh, high-quality red bell peppers for the best flavor in your sauce. Adjusting Consistency: If your sauce is too thick, gradually add more reserved pasta water until you achieve your desired creaminess. Cheese Selection: Experiment with different cheeses like Pecorino Romano or a sharp cheddar for a unique twist on flavor. Garnish Ideas: In addition to basil, try adding toasted pine nuts or red pepper flakes for extra texture and flavor. {{image_4}} You can add grilled chicken or shrimp to this dish for extra protein. Both options enhance the flavor and make the meal heartier. Simply grill or sauté your chicken or shrimp until cooked through and toss them into the pasta before serving. If you prefer a vegetarian option, chickpeas or lentils work well. They provide protein and pair nicely with the creamy sauce. You can also use tofu for a plant-based twist. Just pan-fry it until golden and mix it in. To lighten the dish, consider using light cream or Greek yogurt. Both options create a creamy texture while cutting calories. Greek yogurt adds a tangy flavor that complements the sweetness of the peppers. For pasta, choose whole grain or gluten-free options. Whole grain pasta adds fiber and nutrients, while gluten-free pasta caters to those with gluten sensitivities. Both types work beautifully with the sauce. Want to spice things up? Add red pepper flakes for a kick. Start with a pinch and adjust to your taste. This small change can elevate the dish significantly. You can also incorporate sun-dried tomatoes or fresh spinach. Sun-dried tomatoes add a rich, tangy taste, while spinach brings a vibrant color and extra vitamins. Both can be mixed in with the pasta for added depth. After enjoying your creamy roasted red pepper pasta, store any leftovers in an airtight container. This helps keep the pasta fresh. Let it cool to room temperature before sealing it up. When reheating, use a skillet over low heat. Add a splash of water or cream to keep it creamy. Stir gently and watch it heat evenly. To freeze this delicious pasta, let it cool completely first. Place it in a freezer-safe container. You can also use freezer bags for easy storage. When you're ready to eat, thaw it overnight in the fridge. Reheat in a skillet, adding a bit of water or cream. This keeps the sauce from getting too thick. In the fridge, your creamy roasted red pepper pasta stays fresh for about 3 to 4 days. In the freezer, it can last up to 2 months. Just remember to label your containers with the date. This way, you can enjoy this tasty dish whenever you want! Yes, you can! Try using yellow or orange bell peppers for a sweeter taste. If you want some heat, use poblano or jalapeño peppers. Each type adds a unique flavor. Just remember to roast them the same way. To make this dish vegan, swap heavy cream for coconut cream or cashew cream. You can also use nutritional yeast instead of Parmesan cheese. It gives a cheesy flavor without dairy. Use vegan pasta to keep it fully plant-based. Dairy-free cheese works great if you want a vegan option. Look for brands made from nuts or soy. Nutritional yeast is also a fantastic choice. It adds a cheesy taste while being dairy-free. To make more servings, simply double the ingredients. Cook the pasta in batches if you have a small pot. You may need to adjust the cooking time slightly. Keep tasting the sauce for the right flavor. Yes, you can use half-and-half or sour cream if you want a different taste. For a lighter option, consider Greek yogurt. Just remember that each type of cream will change the flavor a bit. This blog post covered how to make a delicious roasted red pepper pasta. We explored the main ingredients, from red bell peppers to heavy cream. I shared step-by-step instructions and tips to enhance your dish. You learned about different pasta options and variations to customize your meal. Now, you have a tasty recipe that’s easy to follow. Enjoy creating this flavorful dish! Cook with joy and make it your own.$

Creamy Roasted Red Pepper Pasta

A delicious pasta dish featuring a creamy sauce made from roasted red peppers and garlic, perfect for a comforting meal.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 large red bell peppers
3 cloves garlic, peeled
1 tablespoon extra virgin olive oil
to taste sea salt and freshly ground black pepper
1 cup rich heavy cream
0.5 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning
300 g your favorite pasta (penne or fettuccine)
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C). This ensures the peppers roast perfectly.
On a baking sheet, lay out the red bell peppers and the peeled garlic cloves. Drizzle them with olive oil, and sprinkle generously with sea salt and freshly cracked black pepper. Roast in the preheated oven for about 25-30 minutes, or until the peppers are tender and show beautiful charred spots.
Carefully remove the baking sheet from the oven. Allow the peppers and garlic to cool for a few minutes. Once they are cool enough to handle, peel the skin off the roasted peppers and remove the seeds. Set aside the peeled peppers and garlic.
In a high-speed blender or food processor, combine the roasted peppers, garlic, heavy cream, Parmesan cheese, and Italian seasoning. Blend on high until the mixture is creamy and smooth. Taste the sauce and adjust the seasoning with salt and pepper as needed for a balanced flavor.
While preparing the sauce, cook the pasta according to the package instructions until it reaches an al dente texture. Before draining, reserve about 1 cup of the pasta cooking water. This starchy water will help adjust the sauce’s consistency later. Drain the pasta once cooked.
In a large mixing bowl, combine the drained pasta with the velvety roasted red pepper sauce. Toss everything together gently to ensure each piece of pasta is coated in the luscious sauce. Gradually add reserved pasta water a little at a time, stirring until the sauce reaches your desired creaminess.
Serve the creamy pasta immediately, garnished with fresh basil leaves for a pop of color and aroma.

Notes

Add more Parmesan cheese on top for extra flavor.

Keyword creamy, Italian, pasta, roasted red pepper