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- 12 oz pasta (fettuccine or penne) - 2 large red bell peppers - 1/2 cup heavy cream (or coconut cream for dairy-free) - 3 cloves garlic - 1/4 cup grated Parmesan cheese (or nutritional yeast) - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning - Salt and black pepper - Fresh basil leaves The pasta is the star of this dish. I often use fettuccine or penne for a nice bite. The red bell peppers bring a sweet, smoky flavor that makes this dish special. Roasting them enhances their taste. I love using fresh ingredients, so choose ripe peppers for the best flavor. The heavy cream adds a creamy texture. If you want a dairy-free option, coconut cream works well too. It gives a hint of sweetness and richness. Garlic adds depth to the sauce. I always use fresh garlic, as it packs a punch. For the cheese, I prefer Parmesan for its salty flavor. However, nutritional yeast is a great vegan option. The extra virgin olive oil adds a nice richness to the dish. Italian seasoning brings all the flavors together. Don’t forget to season with salt and black pepper to taste. To finish, fresh basil leaves give a burst of color and flavor. They make your dish look beautiful. Using high-quality ingredients makes a big difference in this creamy roasted red pepper pasta. Enjoy every bite! {{ingredient_image_2}} To begin, preheat your oven's broiler. Place the two large red bell peppers on a baking sheet. Broil them for about 20 minutes, turning them every few minutes. This will help the skins get charred. Once they are charred, take them out and put them in a bowl. Cover the bowl tightly with plastic wrap. Let the peppers steam for 10 minutes. This step loosens the skin, making it easy to peel. When they cool, peel off the charred skin, remove the seeds, and chop the peppers roughly. While the peppers steam, you can prepare the pasta. Fill a large pot with water and add salt to taste. Bring the water to a boil over high heat. When it boils, add 12 ounces of pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it is al dente. Before you drain the pasta, reserve about 1 cup of the cooking water. After reserving the water, drain the pasta and set it aside. Next, it's time to make the sauce. In a high-speed blender or food processor, combine the peeled and chopped roasted red peppers, 1/2 cup of heavy cream, 3 cloves of minced garlic, 1/4 cup of grated Parmesan cheese, and 1 teaspoon of Italian seasoning. Add a pinch of salt and pepper. Blend everything on high until it is smooth and creamy. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, pour in the blended red pepper sauce. Cook it for about 2 to 3 minutes, stirring occasionally. If the sauce seems too thick, add some of the reserved pasta water until it's just right. Now, add the drained pasta to the skillet with the sauce. Toss the pasta gently until every piece is coated in the creamy sauce. Serve the pasta right away. Garnish with fresh basil leaves and more grated Parmesan cheese if you like. To get the perfect creamy texture, use reserved pasta water. This starchy water helps to thin the sauce. Start by adding a little at a time, mixing well. If your sauce feels thick, this is the way to lighten it. For smooth sauce, blending techniques matter. Use a high-speed blender or food processor. Blend the roasted red peppers, cream, and garlic until silky. This ensures a creamy finish without lumps. Presentation boosts your meal's appeal. Serve the pasta in a large, shallow bowl. Add whole basil leaves on top for color. A sprinkle of black pepper makes it look fancy. Drizzle olive oil around the edge for an extra touch. You can also add toppings for flavor. Consider a sprinkle of grated Parmesan cheese or crushed red pepper flakes for heat. These options give your dish a personal twist. If you need dairy-free options, use coconut cream instead of heavy cream. For cheese, nutritional yeast works well as a vegan substitute. These swaps keep the dish tasty for everyone. You can also switch up your pasta. Try gluten-free options like brown rice pasta or zucchini noodles. This way, everyone can enjoy a delicious meal. Pro Tips Roasting Technique: For the best flavor, ensure that the red peppers are evenly charred on all sides. This enhances their sweetness and adds a depth of smoky flavor to the sauce. Pasta Water Magic: Always reserve pasta cooking water before draining. This starchy liquid can help adjust the sauce's consistency, ensuring it clings beautifully to the pasta. Fresh Herbs Boost: Fresh basil not only garnishes the dish but also elevates the flavor. Consider adding a handful of chopped basil directly into the sauce for an extra aromatic kick. Texture Matters: For a creamier sauce, blend the roasted peppers until completely smooth. If you prefer some texture, you can pulse the mixture a few times to leave small bits of pepper intact. {{image_4}} You can add protein to your creamy roasted red pepper pasta. Chicken or shrimp work well for meat lovers. Just cook them in the skillet before adding the sauce. For a vegetarian option, try tofu or chickpeas. They soak up the flavors and add texture. To spice things up, consider adding red pepper flakes. They give your dish a nice kick. You can also incorporate sautéed vegetables like spinach or zucchini. This adds more color and nutrition to your meal. If you want to try something different, use a tomato-based sauce. It gives a fresh twist to the dish. You can also make creamy spinach or pesto variations. These options keep the creamy texture while adding new flavors. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh. You can enjoy it for up to 3 days in the fridge. Just remember to heat it well before serving. For freezing, use a freezer-safe container. Make sure to leave some space at the top. This helps avoid spills. You can freeze creamy pasta for up to 2 months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Add a splash of water or cream to keep it creamy. Stir often to heat evenly. Enjoy your flavorful meal! You can substitute heavy cream with coconut cream. It gives a rich taste. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. Both options keep the dish creamy and delicious. Yes, you can use any pasta you like. Fettuccine or penne works well, but spaghetti is great too. You can even try gluten-free pasta if needed. Just make sure to cook it until it's al dente for the best texture. This recipe takes about 40 minutes. You will spend 10 minutes prepping and 30 minutes cooking. Roasting the peppers takes around 20 minutes. While they roast, you can cook the pasta and make the sauce. This way, everything is ready at the same time. This blog post shared a simple, tasty pasta recipe. You learned about key ingredients like red peppers, cream, and seasonings. I walked you through each step, from roasting peppers to tossing pasta in sauce. I gave tips for a creamy texture and suggested some variations for protein or flavor. Cooking should be fun and easy. Use this guide to create delicious meals that fit your needs. Enjoy your cooking journey!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish featuring a creamy sauce made from roasted red peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (fettuccine or penne)
  • 2 large red bell peppers, roasted and peeled
  • 0.5 cup heavy cream (or coconut cream)
  • 3 cloves garlic, finely minced
  • 0.25 cup grated Parmesan cheese (or nutritional yeast)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning blend
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Roast the Red Peppers: Preheat your oven's broiler. Place the red bell peppers on a baking sheet and broil them for approximately 20 minutes, turning them occasionally until the skins are charred and blistered. Once done, transfer the peppers to a bowl and cover it tightly with plastic wrap. Allow the peppers to steam for 10 minutes; this will loosen their skins. When cooled, peel off the charred skin, remove the seeds, and chop the peppers roughly.
  • Cook the Pasta: While the peppers are steaming, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. After reserving the water, drain the pasta and set it aside.
  • Prepare the Sauce: In a high-speed blender or food processor, combine the peeled and chopped roasted red peppers, heavy cream, minced garlic, grated Parmesan cheese, Italian seasoning, and a generous pinch of salt and pepper. Blend on high until the mixture is perfectly smooth and creamy.
  • Heat the Sauce: In a large skillet, heat the olive oil over medium heat. Once heated, pour in the blended red pepper sauce and cook for 2-3 minutes, stirring occasionally, until warmed through. If the sauce appears too thick, gradually add some of the reserved pasta water until you achieve your desired consistency.
  • Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the warm sauce. Gently toss together until every strand of pasta is generously coated with the creamy red pepper sauce.
  • Serve: Plate the pasta immediately, garnishing each serving with fresh basil leaves and an extra sprinkle of grated Parmesan cheese if desired.

Notes

To elevate your dish, serve it in a large, shallow bowl with whole basil leaves and a drizzle of olive oil.
Keyword creamy, pasta, red pepper, vegetarian