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- 12 oz pasta (penne or fusilli of your choice) - 2 large red bell peppers - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 2 cloves garlic, finely minced - 2 tablespoons olive oil - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish When making creamy roasted red pepper pasta, I use fresh ingredients for the best flavor. The star of the dish is the roasted red peppers. They bring a sweet and smoky taste. I like to roast them myself, but store-bought roasted peppers work, too. For the pasta, I recommend penne or fusilli. They hold the sauce well. The heavy cream adds a rich, smooth texture. Parmesan cheese enhances the creaminess and adds depth. Don't forget the garlic! It brings a nice aroma and flavor. Olive oil helps to roast the peppers and makes the sauce silky. The seasoning is simple but effective. Dried basil adds earthiness, while red pepper flakes give a little heat. Adjust the spice level to your liking. Finish with salt and pepper for taste. Lastly, fresh basil leaves make a great garnish. They add color and a burst of fresh flavor. Check out the Full Recipe for more details on how to put this all together! - Preheat your oven to 400°F (200°C). - Place the red bell peppers on a baking sheet. Drizzle them with olive oil. Use your hands to coat them well. - Roast the peppers in the oven for about 25-30 minutes. Turn them halfway for even cooking. Look for charred and blistered skins. - After roasting, take the peppers out and let them cool for a few minutes. When cool enough, peel off the charred skin. Remove the seeds and chop the flesh into small pieces. - Grab a blender and add the roasted red pepper pieces, heavy cream, minced garlic, dried basil, and red pepper flakes. - Blend these ingredients until you get a smooth and silky sauce. It should look rich and creamy. - While the sauce blends, fill a large pot with salted water and bring it to a boil. - Cook the pasta according to the package instructions until it is al dente. This means it should have a slight firmness when bitten. - Once done, drain the pasta but keep about 1 cup of the pasta water in a bowl. This will help with the sauce later. - In a large skillet over medium heat, pour in the creamy roasted red pepper sauce. Add the drained pasta and stir well to combine. - If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired creamy consistency. - Finally, stir in the freshly grated Parmesan cheese until it melts and blends into the dish. Taste the pasta and add salt and pepper as needed. - Serve the pasta hot, topped with fresh basil leaves and more Parmesan if you like. To make the sauce just right, you can adjust the thickness by adding pasta water. If it’s too thick, add a little water until it’s creamy. For a silky texture, blend the roasted peppers well. Make sure to pulse until it’s smooth. For this dish, penne or fusilli work best. They hold the sauce nicely. Cooking times may vary, so follow the package instructions. Usually, it takes about 8 to 12 minutes for al dente pasta. Keep an eye on it to avoid overcooking. You can customize the salt and spice levels to fit your taste. Start with a pinch of salt and add more if needed. If you don’t have red pepper flakes, try crushed black pepper or paprika for some heat. Adjust until you find the flavor you enjoy. For the full recipe, check out the instructions in the earlier section. {{image_4}} You can easily make this dish vegetarian. Adding fresh spinach or mushrooms works great. Spinach adds color and nutrients, while mushrooms add a nice earthy flavor. Simply sauté them in olive oil before mixing with the pasta. If you want a dairy-free version, skip the cheese. Use a nut-based cream or coconut cream instead. You still get a creamy texture without any dairy! Looking to add protein? Grilled chicken or shrimp pairs well with this pasta. Cook your protein separately and toss it in at the end. This adds a hearty touch to your meal. For a plant-based option, use chickpeas or lentils. They provide protein and fiber, making your dish filling and nutritious. Just mix them in with the pasta and sauce. To brighten the flavor, add a splash of lemon juice or zest. Citrus makes the dish lively and fresh. It balances the creaminess of the sauce. You can also experiment with herbs and spices. Fresh parsley or thyme adds a nice touch. Trying a pinch of smoked paprika can give a different flavor twist. Explore these options to make the recipe your own! For the full recipe, check the section above. To keep your pasta fresh, place it in an airtight container. Make sure it cools before sealing. This dish will stay good in the fridge for about 3 to 4 days. If you want to eat it later, store it right away. When it’s time to eat your leftovers, you want to keep that creamy goodness. Use a skillet on low heat for the best results. Stir often to prevent sticking. If you prefer the microwave, heat it in short bursts. Add a splash of cream or water to keep it creamy. Can you freeze creamy roasted red pepper pasta? Yes, you can! To freeze it, let it cool completely. Then, place it in a freezer-safe container. It can last up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently to bring back the creamy texture. For the full recipe, check out the guide above. Making creamy roasted red pepper pasta takes about 45 minutes in total. This includes 10 minutes for prep and 35 minutes for cooking. You can easily fit this dish into a busy evening. Yes, you can use jarred roasted red peppers. They save time and still taste great! Just drain them well and chop them into smaller pieces. Then, blend them with the cream and spices as you would with fresh peppers. Yes, you can make this recipe gluten-free. Simply choose gluten-free pasta made from rice or lentils. Cook it just like regular pasta, and you will have a delicious meal that everyone can enjoy. You can pair this pasta with a simple green salad or garlic bread. A crisp white wine like Sauvignon Blanc complements the dish well. You can also try a light red, such as Pinot Noir, for a nice match. For more ideas, check the Full Recipe for serving suggestions. In this blog post, we explored how to make creamy roasted red pepper pasta. We covered ingredients, step-by-step instructions, and helpful tips. You can customize the dish with your favorite veggies or proteins. Don't forget storage tips for leftovers. This recipe is flexible and fun to make. Enjoy your cooking adventure! Keep experimenting to find what works best for you.

Creamy Roasted Red Pepper Pasta

Elevate your dinner routine with this delicious creamy roasted red pepper pasta recipe! Combining roasted red peppers, heavy cream, and Parmesan, this dish is a feast for the senses. Perfectly creamy and full of flavor, it’s a quick and easy meal that your family will love. Ready to impress at your next dinner?
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Ingredients
  

12 oz pasta (penne or fusilli of your choice)

2 large red bell peppers

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, finely minced

2 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust for desired level of heat)

Salt and freshly cracked black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    Arrange the red bell peppers on a baking sheet. Drizzle them with olive oil and use your hands to make sure they're evenly coated. Roast the peppers in the preheated oven for approximately 25-30 minutes, or until their skins are charred and blistered, turning them halfway through for even cooking.

      Once done roasting, carefully remove the peppers from the oven and let them cool for a few minutes. Once they're manageable to handle, peel off the charred skin, scoop out the seeds, and chop the flesh into small pieces.

        In a blender, combine the roasted red pepper flesh, heavy cream, minced garlic, dried basil, red pepper flakes, and a generous pinch of salt. Blend these ingredients together until you achieve a silky and smooth consistency.

          While you prepare the sauce, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta but reserve about 1 cup of the pasta water in a bowl for later use.

            In a large skillet over medium heat, pour in the creamy roasted red pepper mixture. Add the drained pasta, stirring well to combine. If the sauce appears too thick, gradually add a splash of the reserved pasta water until your desired creamy consistency is achieved.

              Add in the freshly grated Parmesan cheese, stirring until it has melted and fully incorporated into the dish. Taste and adjust seasoning with additional salt and freshly cracked pepper as needed.

                Serve the pasta hot, garnished with fresh basil leaves and an extra shower of Parmesan cheese, if you wish to indulge!

                  - Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4