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
Scale
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
