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- 12 oz pasta (penne or fusilli works well) - 1 cup vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 2 large roasted red peppers, peeled and sliced - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 1 medium onion, finely chopped - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust for spice preference) - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) For this One-Pot Creamy Roasted Red Pepper Pasta, I always start with the pasta. You can choose either penne or fusilli. Both types hold the sauce well and add great texture. Next, I use vegetable broth as the base. It gives a nice depth of flavor. If you want a creamy twist, heavy cream works best. For a dairy-free option, coconut cream is a fantastic choice. I love adding roasted red peppers. They add sweetness and a vibrant color. Cherry tomatoes also bring a fresh burst of flavor. I use three cloves of garlic for that aromatic kick and one medium onion for sweetness. Dried oregano adds warmth, while red pepper flakes give a little heat. Of course, salt and pepper help to enhance all these flavors. Finally, I like to top my pasta with fresh basil leaves. They add a lovely aroma and color. If you want, sprinkle some grated Parmesan cheese on top for a salty finish. This combination of ingredients creates a creamy, flavorful dish that is sure to please everyone. 1. Sautéing onions and garlic Start with a large pot or skillet. Heat a small drizzle of olive oil on medium heat. Add the finely chopped onion. Cook for about 3-4 minutes. The onions should become soft and clear. Then, add the minced garlic. Cook for another minute. You want the garlic to smell nice! 2. Blending the roasted red pepper sauce Take two large roasted red peppers. Peel and slice them. Now, put these peppers in a blender. Add one cup of vegetable broth. Pour in one cup of heavy cream or coconut cream. Add one teaspoon of dried oregano and one teaspoon of red pepper flakes. Don’t forget to add salt and pepper to taste. Blend everything until it is smooth and creamy. 3. Combining ingredients for cooking Pour the red pepper sauce into your pot with the sautéed onions and garlic. Add the halved cherry tomatoes and stir well. Bring the mixture to a gentle simmer. Now, add 12 ounces of uncooked pasta right into the pot. Make sure the pasta is well mixed and covered by the sauce. Cover the pot and cook for about 10-12 minutes. Stir occasionally to ensure even cooking. If the sauce gets too thick, add a splash of vegetable broth or water. Once the pasta is tender, check for seasoning. Adjust if needed, then serve hot with fresh basil and grated Parmesan cheese if you like. Achieving the best creamy texture To get a rich, creamy sauce, use heavy cream or coconut cream. Blend the roasted red peppers with the broth and cream until smooth. This mix gives you that dreamy texture. If the sauce seems thick, add a splash of broth or water to loosen it. Adjusting spice levels If you like it spicy, add more red pepper flakes. Start with one teaspoon and taste as you go. You can also add diced fresh chili for more heat. If you want less spice, cut back on the red pepper flakes or skip them. Perfecting the cooking time for pasta Cook the pasta for about 10-12 minutes. Stir it occasionally to prevent sticking. Check for doneness a minute before time is up. You want the pasta al dente, firm but cooked. If you overcook it, the pasta gets mushy and loses that nice bite. {{image_2}} You can make this dish fit your needs with some easy swaps. - Dairy-free alternatives: Use coconut cream instead of heavy cream. It adds a nice flavor and keeps it creamy. You can also try almond milk for a lighter option. - Adding protein: If you want more protein, add cooked chicken or shrimp. Cook the protein separately and mix it in at the end. It will make your meal more filling. - Vegetable additions: You can add more veggies for extra nutrition. Spinach, kale, or bell peppers work great. Just toss them in with the tomatoes while cooking. This not only boosts health but also adds color. These simple changes let you make the dish your own. To keep your One-Pot Creamy Roasted Red Pepper Pasta fresh, follow these tips: - Best practices for refrigeration: Let the pasta cool down first. Then, place it in an airtight container. Store it in the fridge for up to three days. This keeps it safe and tasty. - How to reheat pasta without losing texture: When you are ready to eat, add a splash of water or broth. Heat it in a pot over low heat. Stir gently. This helps keep the pasta creamy and soft. - Freezing options for longer storage: If you want to save some for later, freeze it. Use a freezer-safe container. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight before warming it up. One-Pot Creamy Roasted Red Pepper Pasta can last up to four days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This keeps it fresh and tasty for your next meal. Yes, you can use other types of pasta! Penne and fusilli are great, but you can try spaghetti or shell pasta too. Just remember to adjust the cooking time based on the pasta type. Check the package for the right cooking time. This pasta pairs well with a simple green salad. You might also enjoy it with garlic bread or roasted vegetables. For protein, grilled chicken or shrimp complements the dish nicely. Adding a sprinkle of Parmesan or a drizzle of olive oil can elevate your meal even more. In this blog post, I shared how to make One-Pot Creamy Roasted Red Pepper Pasta. You learned about key ingredients like pasta, broth, and veggies. I covered simple steps to sauté, blend, and cook. Tips helped you get a creamy texture and adjust spices. I also shared fun variations and smart storage methods. Enjoy creating this dish in your kitchen. It’s quick, easy, and delicious!

One-Pot Creamy Roasted Red Pepper Pasta

Indulge in the deliciousness of One-Pot Creamy Roasted Red Pepper Pasta, a simple yet satisfying dish that will impress your family and friends! With just a few ingredients and only one pot to clean, this recipe combines roasted red peppers, cream, and cherry tomatoes for a creamy sauce that's bursting with flavor. Perfect for a quick weeknight dinner, click through to explore the full recipe and enjoy a delightful meal tonight!
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Ingredients
  

12 oz pasta (penne or fusilli works well)

2 large roasted red peppers, peeled and sliced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 medium onion, finely chopped

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

In a large pot or skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for another minute until fragrant.

      In a blender, combine the roasted red peppers, vegetable broth, heavy cream (or coconut cream), oregano, red pepper flakes, salt, and pepper. Blend until smooth.

        Pour the red pepper sauce into the pot with the onions and garlic. Add the cherry tomatoes and bring to a gentle simmer.

          Add the uncooked pasta directly into the sauce mixture and stir to combine, making sure pasta is submerged in the sauce. Cover and let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce.

            If the mixture becomes too thick, you can add a splash more vegetable broth or water to reach your desired creaminess.

              Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4