Creamy Roasted Red Pepper Pasta Recipe
Introduction
This creamy roasted red pepper pasta is a delightful weeknight meal that’s both easy and full of flavor. With a smooth, vibrant sauce made from roasted peppers and Parmesan, it transforms simple pasta into a comforting dish your whole family will love.
Ingredients
- 12 ounces pasta (such as penne, fusilli, or spaghetti)
- 2 large red bell peppers (roasted and peeled)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- Fresh basil (for garnish)
Instructions
- Step 1: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set the pasta aside.
- Step 2: In a blender or food processor, combine the roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth.
- Step 3: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Step 4: Pour the blended roasted red pepper sauce into the skillet. Stir in the Italian seasoning, salt, and pepper. Cook for 3-4 minutes until heated through.
- Step 5: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce feels too thick, gradually add reserved pasta water until you reach your desired consistency.
- Step 6: Serve the pasta warm, garnished with fresh basil and extra Parmesan cheese if you like. Enjoy!
Tips & Variations
- For added depth, roast the red peppers yourself by charring them over an open flame or under the broiler before peeling.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Mix in cooked chicken or sautéed mushrooms for extra protein and texture.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream to loosen the sauce and warm gently on the stove or in the microwave to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use jarred roasted red peppers for this recipe?
Yes, jarred roasted red peppers work well and save time. Just be sure to drain them well before blending to avoid a watery sauce.
What type of pasta works best with this creamy sauce?
Short pastas like penne or fusilli hold the sauce nicely, but spaghetti or linguine also work if you prefer long strands. Choose your favorite!
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Creamy Roasted Red Pepper Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy roasted red pepper pasta is a flavorful and comforting dish featuring a smooth, vibrant sauce made from roasted red bell peppers, garlic, and Parmesan cheese. Perfectly cooked pasta is tossed in this rich sauce, creating an elegant meal that’s easy to prepare in just 30 minutes. Garnished with fresh basil, this recipe brings an inviting Italian flair to your table.
Ingredients
Pasta
- 12 ounces pasta (such as penne, fusilli, or spaghetti)
Sauce
- 2 large red bell peppers (roasted and peeled)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
Garnish
- Fresh basil leaves
- Additional Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce: In a blender or food processor, combine the roasted and peeled red bell peppers, heavy cream, and Parmesan cheese. Blend until the mixture is smooth. Heat olive oil in a large skillet over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant. Pour the blended pepper sauce into the skillet, add Italian seasoning, salt, and pepper, and cook for 3-4 minutes until heated through.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet containing the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, gradually stir in some of the reserved pasta water to achieve the desired consistency.
- Serve: Plate the creamy roasted red pepper pasta warm. Garnish with fresh basil leaves and sprinkle additional Parmesan cheese on top if desired. Serve immediately and enjoy!
Notes
- If you don’t have roasted red peppers, you can roast your own by charring the peppers over an open flame or under a broiler, then peeling off the skins once cooled.
- Using reserved pasta water helps to loosen the sauce and allows it to cling better to the pasta due to its starch content.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- This dish pairs well with a crisp green salad and crusty bread for a complete meal.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: roasted red pepper pasta, creamy pasta recipe, vegetarian pasta dish, Italian pasta sauce, garlic pasta sauce
