Roasted Red Pepper Penne Savory and Creamy Delight
Craving a rich, flavorful dish? Roasted Red Pepper Penne is your answer! This creamy delight blends roasted red peppers, heavy cream, and fresh basil for a satisfying meal. With easy steps and optional add-ins, it suits every taste. Whether it’s a quick dinner or a fancy gathering, you can make this dish shine. Ready to impress? Let’s dive into the world of Roasted Red Pepper Penne!
Why I Love This Recipe
- Delicious Flavor Combination: The roasted red peppers combined with the creamy basil sauce create a rich and flavorful dish that’s both comforting and exciting.
- Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights while still being impressive enough for guests.
- Versatile Ingredients: With simple ingredients like pasta, cream, and fresh basil, this dish can easily be customized with your favorite vegetables or proteins.
- Perfect for Meal Prep: This penne dish stores well in the fridge, making it a great option for meal prepping for lunch or dinner throughout the week.
Ingredients
Main Ingredients
- 12 oz penne pasta
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Optional Ingredients
- 1 teaspoon red pepper flakes
- Salt and black pepper
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Serving Suggestions
- Extra Parmesan cheese
- Crusty bread as a side dish
The main ingredients create a rich and creamy flavor for Roasted Red Pepper Penne. You need the penne pasta for a solid base. Roasted red bell peppers add sweetness and depth. Heavy cream gives the dish its smooth texture. Fresh basil brightens the taste, while grated Parmesan adds a salty finish.
Optional ingredients enhance the dish. Red pepper flakes give a spicy kick if you like heat. Salt and black pepper balance the flavors. Olive oil adds richness. Fresh basil leaves make a great garnish, adding both flavor and color.
For serving, I suggest adding extra Parmesan cheese on top. A side of crusty bread pairs well with the creamy pasta. It’s the perfect way to soak up every last drop of sauce. Feel free to get creative with your presentation!
Step-by-Step Instructions
Preparing the Roasted Red Peppers
- Preheating the broiler or grill
Start by turning on the broiler or grill. Let it heat up for a few minutes.
- Roasting and steaming the peppers
Place the red bell peppers under the broiler or on the grill. Turn them often until the skin gets charred. This should take about 15 minutes. Once charred, put the peppers in a bowl and cover it with plastic wrap. This will help steam them for about 10 minutes.
- Peeling and chopping the peppers
After steaming, let the peppers cool down a bit. Once they are cool, peel off the charred skin. Remove the seeds and chop the peppers into small pieces.
Cooking the Pasta
- Boiling water and salting
In a large pot, bring salted water to a boil. The salt adds flavor to the pasta.
- Cooking penne to al dente
Add the penne pasta to the boiling water. Cook it according to the package directions until it is al dente. This means it should be firm but not hard.
- Draining and reserving pasta water
Once the pasta is ready, drain it in a colander. Save a small cup of the pasta water for later.
Blending and Heating the Sauce
- Combining ingredients in a blender
In a blender, add the roasted red peppers, heavy cream, chopped basil, minced garlic, and Parmesan cheese.
- Blending to a smooth consistency
Blend all the ingredients until you get a smooth and creamy sauce.
- Heating the sauce in a skillet
In a large skillet, heat olive oil over medium heat. Once the oil shimmers, pour in the creamy red pepper sauce. Let it simmer for about 5 minutes while stirring.
Combining Pasta and Sauce
- Tossing penne with the sauce
After the sauce is warm, add the cooked penne pasta to the skillet. Gently toss it until every piece is coated in sauce.
- Adding red pepper flakes if desired
If you like some heat, sprinkle in red pepper flakes and mix well.
Adjusting Seasoning and Serving
- Tasting and adjusting flavors
Take a moment to taste your dish. Add more salt and black pepper if needed to enhance the flavors.
- Plating and garnishing suggestions
Serve the pasta on plates or in bowls. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for a nice touch. Enjoy your meal hot for the best taste!
Tips & Tricks
Flavor Enhancement Tips
- Using fresh basil vs. dried basil: Fresh basil gives a bright, aromatic flavor. It makes the dish lively. Dried basil can work too, but it lacks that fresh taste. If you can, always use fresh basil for this recipe.
- Importance of reserving pasta water: When you cook pasta, save a cup of the water. This water is starchy and helps the sauce cling to the pasta. It can also thin out the sauce if it gets too thick.
Cooking Techniques
- Tips for roasting red peppers perfectly: Preheat your broiler or grill. Place the red peppers directly under the heat. Turn them often until the skin is blackened and blistered. This usually takes about 15 minutes. After roasting, let them steam in a covered bowl. This makes peeling easier.
- Using a food processor vs. a blender: A food processor can chop the peppers well, but a blender makes the sauce creamier. Use a blender for a smooth sauce. If you don’t have one, a food processor will still work. Just blend until it is smooth.
Presentation Tips
- Serving in deep bowls: Serving your dish in deep bowls makes it look fancy. It also keeps the sauce contained, making it easier to eat.
- Drizzling olive oil and garnishing: A drizzle of olive oil on top adds shine and flavor. Place a few whole basil leaves on top for color. You can also sprinkle more Parmesan cheese for an extra touch.
Pro Tips
- Roasting Perfection: To achieve the best flavor, ensure your red peppers are fully charred. This enhances the sweetness and smokiness of the sauce.
- Fresh Basil Boost: Add fresh basil leaves just before serving for a vibrant color and fresh flavor that elevates the dish.
- Pasta Water Magic: Reserve some pasta water and add it to the sauce if you need to loosen it up after combining with the pasta.
- Spice It Up: For those who enjoy heat, increase the amount of red pepper flakes or add a dash of cayenne pepper to the sauce.
Variations
Vegan Option
To make Roasted Red Pepper Penne vegan, you can swap heavy cream. Use coconut cream for a rich, creamy texture. Another good choice is cashew cream. Simply soak cashews in water, blend them with a bit of water until smooth, and use it in place of cream. For cheese alternatives, nutritional yeast gives a cheesy flavor. You can also use vegan cheese if you prefer.
Protein Additions
You can add protein to your dish. Grilled chicken, shrimp, or sausage work well. Cook them separately and mix them in with the pasta. If you want vegetarian options, consider chickpeas or lentils. These provide great protein without meat. Tofu is another option; just sauté it before adding to the dish.
Flavor Variations
Adjust spice levels by using different peppers. For more heat, choose spicy peppers like jalapeños. You can also add red pepper flakes for a kick. Adding veggies is a fun way to change the dish. Zucchini or spinach complement the flavors nicely. Just sauté them briefly before mixing them into the pasta for added texture and taste.
Storage Info
Refrigeration Tips
To keep your Roasted Red Pepper Penne fresh, store leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. You can safely refrigerate the pasta for about three days. If you wait too long, the sauce may separate and lose its creamy texture.
Reheating Instructions
When you’re ready to enjoy the leftovers, the best method is to use the stove. Heat a skillet over low to medium heat. Add a splash of water or extra cream to the pasta. This will help keep the sauce creamy as you stir. Avoid microwaving, as it can make the pasta dry.
Freezing Guidance
If you want to enjoy this dish later, freezing is a great option. Place the cooled pasta in freezer-safe bags or containers. It stays good for up to three months. When it’s time to eat, thaw the pasta in the fridge overnight. Then, reheat it gently on the stove, adding a little cream to revive the sauce.
FAQs
What can I substitute for heavy cream in Roasted Red Pepper Penne?
You can use several lighter options. Here are a few:
- Half-and-half: It gives creaminess with less fat.
- Coconut milk: This adds a touch of sweetness.
- Greek yogurt: This is a healthy choice and adds tang.
- Cashew cream: Blend soaked cashews for a rich, vegan option.
How can I make Roasted Red Pepper Penne spicier?
To add spice, consider these ideas:
- Add more red pepper flakes for heat.
- Toss in diced jalapeños for a fresh kick.
- Use spicy Italian sausage instead of chicken.
- Try a dash of hot sauce right before serving.
Can I use jarred roasted peppers instead?
Yes, jarred roasted peppers work well. Here are some pros and cons:
- Pros: They save time and are easy to find.
- Cons: They may have added salt or preservatives. Freshly roasted peppers have a deeper flavor.
How long does it take to make Roasted Red Pepper Penne?
The total time is about 30 minutes. Here’s a quick breakdown:
- Prep time is around 15 minutes.
- Cooking time takes about 15 minutes.
Is Roasted Red Pepper Penne suitable for meal prep?
Yes, it’s great for meal prep! Here are some tips:
- Cook the pasta al dente to keep it firm.
- Store the sauce and pasta separately to avoid sogginess.
- Reheat gently to maintain the creamy texture.
This blog covered how to make Roasted Red Pepper Penne. We discussed key ingredients, including penne pasta and roasted red peppers. I shared step-by-step instructions to guide you in preparing the dish. You learned tips for enhancing flavor and variations to try.
In the end, this recipe is simple and tasty. Whether you keep it classic or try variations, enjoy your delicious mea
Roasted Red Pepper Penne with Creamy Basil Sauce
Ingredients
- 12 oz penne pasta
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional, for a hint of heat)
- to taste Salt and black pepper
- to garnish Fresh basil leaves
- to serve Extra Parmesan cheese
Instructions
- Roast the Red Peppers: Start by preheating your broiler or grill. Once hot, place the red bell peppers underneath, turning them occasionally until the skin is evenly charred and blistered, which should take about 15 minutes. After roasting, transfer the peppers to a bowl and cover it with plastic wrap. Let them steam for approximately 10 minutes. This will make peeling easier. Once cooled, remove the skin, discard the seeds, and chop the peppers into smaller pieces.
- Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook it according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta, reserving a small amount of the pasta water. Set the drained pasta aside.
- Blend the Sauce: In a blender or food processor, combine the roasted red peppers, heavy cream, chopped basil leaves, minced garlic, grated Parmesan cheese, and a generous pinch of salt and black pepper. Blend until the mixture is smooth and creamy.
- Heat the Sauce: In a large skillet, add the olive oil and heat over medium heat. Once the oil is shimmering, pour in the creamy red pepper sauce. Allow it to simmer gently for about 5 minutes, stirring occasionally to ensure it heats evenly.
- Combine Pasta and Sauce: Once the sauce is warmed through, introduce the cooked penne pasta to the skillet. Gently toss the pasta in the sauce until every piece is evenly coated. If you prefer a bit of spice, add the red pepper flakes at this stage and mix well.
- Adjust Seasoning: Taste the dish and adjust the seasoning, adding more salt and black pepper if necessary to suit your taste preferences.
- Serve: Transfer the pasta onto plates or bowls, garnishing each serving with fresh basil leaves and a light sprinkle of additional Parmesan cheese, if desired. Serve hot for the best flavor.
![- 1 lb boneless, skinless chicken breast, thinly sliced - 1 large bell pepper (red or yellow), sliced into strips - 1 cup broccoli florets, cut into bite-sized pieces - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 1/4 cup low-sodium soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons sesame oil, divided - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced - Sesame seeds for garnish - 3 green onions, chopped (white and green parts kept separate) Using these ingredients, you can create a dish that bursts with flavor. Each element adds its own unique taste. The chicken breast serves as a great protein base. Bell peppers and broccoli contribute crunch and color. Snap peas and carrots add sweetness and texture. When you use sesame oil, garlic, and ginger, you create a rich aroma. These cooking essentials infuse the dish with depth. Finally, the sesame seeds and green onions provide a delightful finish. They enhance the dish's look and add a touch of brightness. For the full recipe, check the detailed instructions. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When the oil shimmers, add the thinly sliced chicken. Season it with salt and pepper. Cook the chicken for 5-7 minutes. Stir it often until golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the second tablespoon of sesame oil. Let it heat up. Then, add the minced ginger and garlic. Sauté these for about 30 seconds. This step helps unlock their amazing flavors. Now, add the sliced bell pepper, broccoli florets, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for 4-5 minutes. You want them tender but still crisp. This keeps the dish colorful and crunchy. Return the cooked chicken to the skillet with the vegetables. In a separate small bowl, mix the soy sauce, honey, and rice vinegar. Whisk these until they blend well. Pour this sauce evenly over the chicken and veggies in the skillet. Stir everything together gently. Bring the mixture to a simmer over medium heat. This helps combine all the flavors and makes the dish more delicious. Next, slowly add the cornstarch slurry to the stir-fry. Stir constantly as you add it. Cook for 1-2 more minutes until the sauce thickens to your liking. This gives the dish a nice glossy finish. Remove the skillet from the heat. Add the chopped green tops of the green onions. Toss everything gently to combine. Serve the stir-fry on plates. Sprinkle sesame seeds on top for extra crunch. Enjoy this delightful meal! For the full recipe, you can refer to the earlier sections. For the best chicken stir-fry, use boneless, skinless chicken breast. Thinly slice it for quick cooking. This cut stays tender and soaks up flavors well. Heat your skillet over medium-high heat. This helps sear the chicken quickly, locking in moisture. Want to spice things up? Try adding a dash of red pepper flakes for heat. You can also mix in a splash of hoisin sauce for extra sweetness. Serve this stir-fry with jasmine rice or noodles. Both options soak up the sauce nicely. To plate your dish, start with a mound of rice in the center. Arrange the chicken and veggies around it. This creates a beautiful, colorful display. For garnish, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and fresh flavor. For the full recipe, click here: [Full Recipe]. {{image_4}} You can easily change the protein in this dish. If you don’t like chicken, try these options: - Pork: Thinly sliced pork loin works well. - Beef: Flank steak adds great flavor. - Tofu: Firm tofu is perfect for a vegetarian option. - Shrimp: Quick-cooking shrimp gives a seafood twist. For vegetarian or vegan options, stick with tofu or tempeh. These protein sources soak up flavors well and add a nice texture. If you use tofu, press it to remove excess water for better frying. You can swap vegetables based on what’s in season or what you like best. Here are some great choices: - Zucchini: Adds a nice crunch and color. - Mushrooms: They bring an earthy flavor. - Asparagus: Great for spring dishes. - Cauliflower: A fun way to add some fiber. Mixing different veggies can also create a more colorful dish. Try to use at least three different kinds for variety. Adjust the sauce to match your taste. If you like it sweeter, add more honey. For a spicier kick, toss in some red pepper flakes. You can also switch vinegars. Here are some options: - Apple cider vinegar: It gives a fruity flavor. - Balsamic vinegar: Adds depth and sweetness. - White vinegar: For a sharper taste. Experimenting with these changes makes the dish your own. Don’t be afraid to try new flavors! For the full recipe, check the original instructions. To store leftovers, let the stir-fry cool down first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. When you're ready to eat, just take out the portion you want. If you want to freeze the stir-fry, use a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. Remember, some veggies may lose crunch when thawed, so choose your mix carefully. To reheat, the best method is on the stovetop. Add a splash of water or broth to keep it moist. Heat it over medium until hot. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel to keep steam in. This helps maintain the texture and flavor. You can make this dish your own by adding personal touches. Try using different vegetables like zucchini or bok choy. You can also swap chicken for shrimp or tofu. Add your favorite nuts for a crunchy texture. Experiment with spicy sauces to kick up the heat. Each change can give you a new dish! Yes, frozen vegetables work well in this stir-fry. They save time and are easy to use. However, keep in mind that they may cook faster than fresh ones. You might need to adjust your cooking time. Aim for 3-4 minutes instead of 4-5 minutes for the veggies to stay crisp. Stir-fry goes great with several side dishes. Serve it with steamed jasmine rice for a classic touch. You can also pair it with brown rice for a healthier option. Noodles, like soba or rice noodles, also work well. Add a simple side salad for freshness and extra crunch. Absolutely! This sesame ginger chicken stir-fry is perfect for meal prep. Cook a big batch and divide it into containers. It stores well in the fridge for up to three days. To reheat, use a microwave or skillet. Just be sure to add a splash of water to keep it moist. To make this dish healthier, try a few simple swaps. Use less oil, or replace it with cooking spray. Choose low-sodium soy sauce to cut down on salt. Add more vegetables to increase fiber and nutrients. You can also cut back on honey for fewer calories. This blog post covered how to make a tasty Sesame Ginger Chicken Stir-Fry. We discussed key ingredients like chicken, fresh veggies, and flavorful sauces. I shared step-by-step cooking instructions, along with tips to enhance flavor and presentation. We also explored variations for dietary needs and the best ways to store leftovers. In summary, stir-fry is easy, fun, and flexible. You can customize it to suit your tastes. Enjoy making this dish your own, and share it with friends and family!](https://dishtreats.com/wp-content/uploads/2025/06/887f9040-7330-4bb7-a0e7-766c5efe9124-768x768.webp)
![For a great eggplant and chickpea curry, you need some key ingredients. Here’s what you’ll need: - 1 large eggplant, diced into bite-sized cubes - 1 (15 oz) can of chickpeas, thoroughly drained and rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece of fresh ginger, grated These ingredients bring out the best flavors. The eggplant adds a rich texture. Chickpeas give protein and heartiness. Onions, garlic, and ginger provide a wonderful base. Spices make this dish pop with flavor. Here are the key spices you should have: - 2 tablespoons curry powder - 1 teaspoon turmeric powder - Salt and freshly cracked pepper, to taste Curry powder gives the dish its main flavor. Turmeric adds a warm color and depth. Always adjust salt and pepper based on your taste. Every curry needs a creamy base to bring it all together. Use these liquids: - 1 (14 oz) can of coconut milk - 1 cup diced tomatoes (can be fresh or canned) Coconut milk creates a rich and creamy sauce. Diced tomatoes add freshness and balance the spices. Together, they make the dish comforting and enjoyable. For the complete preparation, check out the Full Recipe. Start by heating olive oil in a large skillet over medium heat. Add the chopped onion. Sauté it until it turns soft and clear, about five minutes. Stir occasionally to prevent it from burning. Next, add the minced garlic and grated ginger. Cook this mix for one minute. You want it to smell good. Now, sprinkle in the curry powder and turmeric. Stir this for about 30 seconds. This toasts the spices and brings out their flavors. Time to add the star of the dish! Toss in the diced eggplant. Stir well to coat it with the spices. Let it cook for about five to seven minutes. Stir occasionally until it starts to soften. Next, add the diced tomatoes and coconut milk to the skillet. Gently mix in the chickpeas. Season with salt and pepper to your taste. Bring the curry to a gentle simmer. Cover the skillet and let it cook for 15 to 20 minutes. Stir it occasionally. This helps the eggplant become tender and the flavors meld together. Before serving, taste the curry. Adjust the seasoning as needed. You may want to add more salt, pepper, or spices. Let it rest for a few minutes after cooking. This helps the flavors develop more. Enjoy your flavorful and simple eggplant and chickpea curry! For the full recipe, check out the details above. To make your eggplant and chickpea curry stand out, focus on toasting spices. Toasting spices brings out their oils and deepens their flavor. Heat the spices for just a short time in the oil before adding other ingredients. This step is easy and makes a big difference. Cooking eggplant to perfection is also key. Eggplant can absorb a lot of oil, so don’t add too much at first. Cook it until it's tender but not mushy. This keeps the texture nice and adds depth to your dish. Pair this curry with rice or naan. Both options soak up the rich sauce well. Basmati rice adds a fluffy texture that contrasts nicely with the creamy curry. Warm naan bread is perfect for scooping up the curry. Garnish your dish with fresh cilantro. It adds a burst of color and brightness. Just sprinkle some on top before serving. This small step can elevate your dish's look and taste. One common mistake is overcooking the eggplant. It can turn mushy, losing its shape and texture. Keep an eye on it while it cooks, stirring occasionally. Another mistake is ignoring seasoning adjustments. Always taste your curry before serving. You might need to add more salt, pepper, or spices to get the flavor just right. Each ingredient plays a role, so this step is vital. For the full recipe, check the section above. {{image_4}} You can easily change the recipe by swapping legumes. Instead of chickpeas, try lentils or black beans. They bring unique textures and flavors. You can also mix them for a hearty dish. For vegetables, feel free to use zucchini, bell peppers, or spinach. Each adds a different taste and nutrition. Remember to adjust cooking times for firmer veggies like carrots. To change the spice level, add chili powder or fresh chilies. If you want it spicy, use one or two chopped green chilies. For a mild version, skip the heat or add a touch of sugar. This balances the spices and keeps it tasty. This dish is naturally vegan. You can enjoy rich flavors without any animal products. If you want a creamier texture, try a vegan yogurt option on top. For gluten-free diets, ensure your curry powder is free of gluten. Always check labels to be safe. Pair it with gluten-free rice or bread for a complete meal. If you want more details, check the Full Recipe. To keep your eggplant and chickpea curry fresh, let it cool. Place it in an airtight container. Refrigerate it within two hours of cooking. It stays good for about three to four days. If you want to enjoy it later, be sure to label the container with the date. You can freeze this curry for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as it will expand when frozen. It’s best to freeze it within a day or two of cooking. The curry can last for up to three months in the freezer. When ready to enjoy, thaw it overnight in the fridge. Reheat your curry using the stovetop or microwave. For the stovetop, pour the curry into a pot on medium heat. Stir it often to avoid sticking. Heat until it is hot throughout, about 5-10 minutes. If using a microwave, place it in a microwave-safe bowl. Cover it loosely and heat in 1-minute bursts, stirring in between, until hot. Enjoy your meal quickly after reheating for the best taste. For the full recipe, check out the detailed steps to make this delicious dish. Making eggplant and chickpea curry takes about 35 minutes. You will need 10 minutes to prep and 25 minutes to cook. This makes it a great dish for a quick weeknight meal. You can use frozen eggplant, but fresh is best. Frozen eggplant may lose some texture. If using frozen, thaw it first and drain any excess moisture. This helps maintain the dish's taste and consistency. Serve this curry with cooked basmati rice or warm naan bread. Both options soak up the sauce well. You can also add a side of yogurt or a simple salad for freshness. Yes, this recipe is healthy. Eggplant is low in calories and high in fiber. Chickpeas provide protein and essential nutrients. Coconut milk adds healthy fats, making this dish both nutritious and satisfying. Yes, you can make this curry in a slow cooker. Start by sautéing the onion, garlic, and ginger in a pan. Then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Enjoy the rich flavors that develop over time. For the [Full Recipe], check the earlier sections. This blog post shared a simple recipe for eggplant and chickpea curry. You learned about key ingredients like eggplant, chickpeas, and spices. We walked through easy steps to cook and finish the dish. I offered tips for best flavor and common mistakes to avoid. You also found variations, storage tips, and answers to frequently asked questions. Enjoy your curry adventure, and feel free to tweak the recipe. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/d76b4beb-90df-44b1-93b9-0610964378a0-768x768.webp)
