Description
This Creamy Roasted Red Pepper Pasta recipe delivers a rich, flavorful dish perfect for a quick and satisfying meal. Made with tender roasted red peppers blended into a luscious cream sauce with parmesan and a hint of spice, this 30-minute pasta dinner serves four and is perfect for any weeknight or casual gathering. Optional fresh herbs add a vibrant finish, making it both comforting and elegant.
Ingredients
Scale
Roasted Red Peppers
- 2 large roasted red peppers (jarred or freshly roasted)
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ small onion, diced
- ½ cup heavy cream (or cashew cream for a dairy-free option)
- ½ cup grated parmesan cheese
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 12 ounces pasta of choice (penne, spaghetti, or fettuccine)
- ¼ cup reserved pasta water
Finishing
- 2 tablespoons butter
- Fresh basil or parsley for garnish
Instructions
- Roast the Peppers (If Using Fresh): Preheat your oven to 450°F. Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blackened and blistered.
- Steam and Peel the Peppers: Transfer the roasted peppers to a bowl, cover with a plate to let them steam for 10 minutes. Then peel off the skin, remove the seeds, and set the peppers aside.
- Prepare the Sauce Base: In a skillet over medium heat, heat olive oil and add diced onion. Cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Blend the Sauce: Transfer the cooked onion and garlic to a blender along with the roasted red peppers, heavy cream, parmesan cheese, salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining the pasta.
- Simmer the Sauce: In the same skillet, melt butter over medium heat. Pour in the blended red pepper sauce and let it simmer for 3 to 4 minutes to develop flavor and heat through.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Taste and adjust seasoning as needed.
- Serve and Garnish: Garnish the creamy pasta with fresh basil or parsley and an extra sprinkle of parmesan cheese. Serve immediately, optionally with garlic bread or a green salad for a complete meal.
Notes
- If fresh roasted peppers are unavailable, jarred roasted red peppers are a convenient alternative.
- For a dairy-free option, substitute heavy cream with cashew cream and omit parmesan or use nutritional yeast.
- Reserve pasta water to help loosen the sauce and create a silky texture when mixing with pasta.
- Red pepper flakes add a subtle heat; omit or reduce for milder flavor.
- Fresh herbs like basil or parsley enhance the freshness of the finished dish.
- Use your preferred pasta shape; long or short pasta both work well.
