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To make creamy roasted red pepper pasta, you need a few simple ingredients. Here’s what you will need: - 12 oz pasta (fettuccine or penne works great) - 2 large roasted red bell peppers - 1/2 cup heavy cream or coconut cream - 3 cloves garlic (minced) - 1/4 cup grated Parmesan cheese or nutritional yeast - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in the dish. The pasta serves as the base, while the roasted red peppers add a sweet and smoky flavor. Cream gives the sauce its rich, velvety texture. Garlic adds depth, and Parmesan brings umami. Olive oil helps in cooking the sauce, and Italian seasoning ties the flavors together. Salt and pepper enhance the overall taste, while fresh basil leaves add a pop of color and freshness when serving. This combination creates a dish that is not just tasty but also comforting and satisfying. {{ingredient_image_1}} To roast red peppers, first, place them on a baking sheet. Broil them in the oven until they are charred, which takes about 20 minutes. Turn them often for even roasting. Once done, put the peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes. This helps the skins come off easily. After steaming, peel the skins, remove the seeds, and chop the peppers roughly. This adds a sweet and smoky flavor to your pasta. Boil a large pot of salted water. Add the pasta and cook it until it is al dente. This usually takes about 8 to 10 minutes, but check the package for exact times. Al dente means the pasta is firm to the bite, which is perfect for this dish. Remember to reserve about 1 cup of the pasta water before you drain it. This water will help the sauce mix well with the pasta. For a smooth sauce, blend the roasted red peppers, heavy cream, minced garlic, and grated Parmesan cheese together. Add the Italian seasoning, salt, and pepper to taste. Blend until it is creamy. The heavy cream gives richness, while the garlic adds depth. If the sauce is too thick, you can add some reserved pasta water to get the right consistency. Aim for a sauce that is thick enough to coat the pasta well. In a large skillet, heat olive oil over medium heat. Pour the blended red pepper sauce into the skillet and warm it for 2 to 3 minutes. Then, add the drained pasta to the skillet. Toss the pasta gently to coat it evenly with the sauce. This step is key for flavor. Serve the pasta right away, garnished with fresh basil leaves and extra grated Parmesan if you like. Enjoy your creamy roasted red pepper pasta! To get the right sauce thickness, save some pasta water. This water has starch and helps the sauce stick. If your sauce feels too thick, add the pasta water a little at a time. It will make the sauce creamy and smooth. You can also boost the flavor with spices or herbs. Try adding a pinch of red pepper flakes for heat or fresh thyme for a nice touch. Taste the sauce and see what you like best. Timing is key when you cook pasta. Start boiling the water while making the sauce. This way, your pasta will be ready just as your sauce finishes cooking. To prevent pasta from sticking, stir it often in the boiling water. Use enough salt in the water; it helps flavor the pasta as it cooks. Garnish makes your meal look great. When using fresh basil, tear the leaves instead of cutting them. This keeps their flavor strong and bright. For extra flavor and a nice look, add more grated cheese on top. It adds a creamy finish and makes your plate fun to serve. Pro Tips Roast Peppers for Depth: Roasting the red bell peppers not only enhances their sweetness but also adds a smoky flavor that elevates your sauce. Reserve Pasta Water: Always save some pasta cooking water before draining. It’s starchy and can help adjust the consistency of your sauce perfectly. Blend for Smoothness: Ensure your sauce is blended until completely smooth for a creamy texture that clings beautifully to the pasta. Fresh Herbs for Freshness: Garnishing with fresh basil not only adds color but also a burst of fresh flavor that brightens the dish. {{image_2}} You can easily make this dish dairy-free. Use plant-based cream instead of heavy cream. Coconut cream works great and adds a nice flavor. For cheese lovers, use nutritional yeast instead of Parmesan. It gives a cheesy taste without dairy. Feel free to switch up the pasta. Fettuccine or penne works well, but you can try spaghetti or even gluten-free pasta. For seasonings, consider adding smoked paprika or red pepper flakes to enhance the flavor. You can also toss in some spinach or sun-dried tomatoes for extra taste and color. Want to make your pasta heartier? Add grilled chicken or shrimp for extra protein. Cook them separately and toss them in before serving. If you prefer a vegetarian option, chickpeas or tofu are excellent choices. They add protein and keep the dish filling. To store leftovers, place the pasta in an airtight container. Make sure to cool it down first. This will keep it fresh and tasty. You can keep it in the fridge for up to three days. After that, it may lose its flavor and texture. Always check for any signs of spoilage before eating. To freeze creamy roasted red pepper pasta, first, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it gently in a skillet on low heat. Add a splash of reserved pasta water to regain creaminess. Stir often to avoid burning the sauce. Enjoy your pasta just like when it was fresh! You can use coconut cream as a dairy-free option. It adds a nice richness. Almond milk or oat milk can work too, but they are thinner. You should add a bit of cornstarch to thicken those options. Using these can change the flavor a little. Always taste as you go to find what you like best. To make this dish gluten-free, choose a gluten-free pasta brand. Some good options are Barilla Gluten-Free or Banza Chickpea Pasta. These brands hold up well during cooking. They blend nicely with the creamy sauce. Check labels to ensure they are safe for your diet. Yes, you can use store-bought roasted red peppers. They save time and effort. However, they might lack the smoky flavor of fresh-roasted peppers. Look for brands with no added sugars or preservatives for a fresher taste. Always rinse them before using to reduce excess salt. This pasta can last up to three days in the fridge. Store it in an airtight container to keep it fresh. Reheat gently on the stove, adding a splash of water if needed. Always check for any off-smells or mold before eating leftovers. This recipe for creamy roasted red pepper pasta delivers flavor and ease. You learned how to roast peppers, cook pasta perfectly, and make a smooth sauce. I also shared tips for storage and variations to suit your diet. You can impress anyone with this dish. Feel free to customize it to your taste. Enjoy every bite of this delicious meal.

Creamy Roasted Red Pepper Pasta

A creamy and flavorful pasta dish made with roasted red peppers and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (fettuccine or penne)
  • 2 large red bell peppers, roasted and peeled
  • 0.5 cup heavy cream or coconut cream
  • 3 cloves garlic, minced
  • 0.25 cup grated Parmesan cheese or nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Start by roasting the red bell peppers. You can do this by placing them on a baking sheet and broiling them in the oven until charred (about 20 minutes), turning occasionally. Once done, place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. This will help loosen the skins. After that, peel off the skins, remove the seeds, and roughly chop the peppers.
  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set aside.
  • In a blender or food processor, combine the roasted red peppers, heavy cream, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Blend until smooth and creamy.
  • In a large skillet, heat the olive oil over medium heat. Add the blended red pepper sauce to the skillet and cook for 2-3 minutes to warm through. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  • Add the drained pasta to the skillet and toss to coat the pasta evenly with the sauce.
  • Serve immediately, garnished with fresh basil leaves and additional grated Parmesan on top if desired.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword creamy, pasta, red pepper, vegetarian