Creamy Roasted Red Pepper Pasta Easy and Flavorful Dish

Welcome to a delightful culinary adventure! Today, I'm sharing my favorite recipe for Creamy Roasted Red Pepper Pasta. This dish is easy to make and bursting with flavor. Imagine smooth, creamy sauce paired with your favorite pasta. Whether you’re a busy parent or a cooking novice, this recipe will satisfy your taste buds and impress your guests. Let’s get started on this tasty journey!

Ingredients

List of Ingredients

Gather these fresh ingredients to make a vibrant and tasty pasta dish. Start with two red bell peppers. They give the sauce its sweet and smoky flavor. You will also need one tablespoon of olive oil for roasting the peppers.

Next, grab three cloves of garlic, minced, to add a nice depth to the sauce. The richness comes from one cup of heavy cream. For a cheesy touch, use half a cup of grated Parmesan cheese.

Don’t forget a quarter cup of fresh basil, chopped, for freshness. One teaspoon of salt and half a teaspoon of black pepper will bring out the flavors.

For the pasta, you can choose eight ounces of your favorite type—penne, fettuccine, or farfalle work great. If you like some heat, add crushed red pepper flakes to taste.

With these ingredients, you are set to create a creamy and delicious meal that everyone will enjoy!

Step-by-Step Instructions

Preparation of Red Peppers

1. Preheating the oven

Start by setting your oven to 400°F (200°C). This will get it hot for roasting.

2. Roasting process

Place the two red bell peppers on a baking sheet. Drizzle them with one tablespoon of olive oil. Roast the peppers for 25 to 30 minutes. You want the skins to get charred and blistered.

3. Cooling and peeling instructions

After roasting, take the peppers out and let them cool for about 10 minutes. Once they are cool, remove the skins. Pull off the stems and scoop out the seeds. Finally, chop the flesh into smaller pieces.

Preparing the Sauce

1. Sautéing garlic

In a skillet, heat a little olive oil over medium heat. Add three minced garlic cloves and sauté for about one minute. You want the garlic to be fragrant.

2. Combining roasted peppers and blending

Add the chopped roasted peppers to the skillet. Stir the mix for another minute. Then, transfer everything to a blender. Pour in one cup of heavy cream, half a cup of grated Parmesan cheese, one teaspoon of salt, and half a teaspoon of black pepper. Blend it all until smooth and creamy.

Cooking the Pasta

1. Instructions for al dente pasta

Cook eight ounces of your chosen pasta in salted water. Follow the package instructions for the best results. Aim for an al dente texture, which means it should still have a little bite.

2. Mixing pasta with sauce

Once the pasta is ready, drain it and set it aside. In the same skillet, add the cooked pasta to the creamy roasted red pepper sauce. Toss everything together until the pasta is well-coated. If the sauce feels too thick, add a little pasta water to get the right consistency.

Tips & Tricks

Perfecting the Sauce

To make the sauce just right, focus on consistency first. You want it creamy but not too thick. If it gets too thick, add a splash of pasta water to loosen it up. This helps the sauce coat the pasta well. For added flavor, consider blending in a squeeze of lemon juice or a pinch of smoked paprika. These little touches can elevate your dish.

Pasta Cooking Tips

Salting the pasta water is key. Use about 1-2 tablespoons of salt for every gallon of water. This helps the pasta absorb flavor as it cooks. Timing also matters. Cook the pasta until it is al dente. This means it should have a slight bite to it. Check the package for cooking times, but usually, 8-10 minutes works well. Drain it quickly and mix it with the sauce right away for the best texture.

Variations

Ingredient Substitutions

For a dairy-free version, swap heavy cream for coconut cream or cashew cream. Both options give a rich and creamy feel. You can also use nutritional yeast instead of Parmesan cheese for a cheesy taste without dairy.

If you want to add more veggies, consider spinach, mushrooms, or zucchini. They blend well with the roasted red peppers. You can sauté these veggies before mixing them into the sauce for extra flavor.

Serving Suggestions

This creamy pasta pairs nicely with a fresh salad or garlic bread. A simple green salad with lemon dressing brightens up the meal. Garlic bread adds a nice crunch and is perfect for dipping.

For garnish, sprinkle fresh basil on top for color and flavor. A drizzle of olive oil enhances the dish. If you like heat, add crushed red pepper flakes for an extra kick.

Storage Info

Refrigeration Tips

To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing it. This helps prevent extra moisture, which can make the pasta soggy. Place it in the fridge and use it within three to four days. When reheating, add a splash of water or cream to bring back the creamy texture.

Freezing Instructions

Freezing this pasta is easy and great for meal prep. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Warm it gently on the stove, adding a little cream or water to keep it creamy.

FAQs

Common Questions on Creamy Roasted Red Pepper Pasta

How can I make it vegan?

To make this dish vegan, swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese. This keeps the creamy texture while adding a rich flavor.

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers work well. They save time and still taste great. Just drain and rinse them before adding to the sauce. This makes the dish even easier to prepare.

What types of pasta work best for this recipe?

You can use any pasta you like! Penne, fettuccine, or farfalle all work great. Choose your favorite shape for a fun bite. Each type absorbs the sauce nicely.

How long does it last in the fridge?

This pasta dish lasts about 3-5 days in the fridge. Store it in an airtight container for best results. Reheat it on the stove or in the microwave. Add a splash of water to keep it creamy.

This blog post covered a tasty dish: creamy roasted red pepper pasta. You learned about the simple ingredients and step-by-step instructions to make it right. I shared tips for perfecting the sauce and cooking pasta. You can explore variations to suit your needs, along with storage tips for leftovers.

Enjoy this dish any time! It is easy to make and delicious. Don't hesitate to try new flavors and share your creations. Happy cookin

Creamy Roasted Red Pepper Pasta

A delicious pasta dish featuring a creamy sauce made from roasted red peppers, garlic, and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

  

• 2 whole red bell peppers
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh basil, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 oz pasta of your choice (penne, fettuccine, or farfalle)
• to taste optional crushed red pepper flakes

Instructions

 

• Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes, or until the skins are charred and blistered.
• Remove the peppers from the oven and let them cool for about 10 minutes. Once cooled, peel off the skins, remove the stems and seeds, and chop the flesh.
• In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant, about 1 minute.
• Add the roasted red pepper chunks to the skillet, stirring for another minute.
• Transfer the mixture to a blender. Add heavy cream, Parmesan cheese, salt, black pepper, and half of the chopped basil. Blend until smooth and creamy.
• Meanwhile, cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
• In the same skillet, combine the cooked pasta with the creamy roasted red pepper sauce. Toss until well-coated. If the sauce is too thick, add a bit of pasta water to reach the desired consistency.
• Serve warm, topped with the remaining fresh basil and a sprinkle of crushed red pepper flakes if desired for an extra kick.

Notes

Add crushed red pepper flakes for extra heat if desired.

Keyword creamy, pasta, roasted red pepper