Creamy Roasted Red Pepper Pasta

$To make creamy roasted red pepper pasta, you will need: - 12 oz pasta of choice (fettuccine, penne, or spaghetti) - 2 large red bell peppers - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish If you do not have some ingredients, here are good swaps: - Heavy cream can be replaced with coconut cream for a dairy-free option. - Parmesan cheese can be swapped with nutritional yeast for a vegan dish. - Use any pasta shape you like, such as rotini or farfalle, if you prefer. I suggest using pasta that holds sauce well. Here are my favorites: - Fettuccine offers a nice flat surface to catch the creamy sauce. - Penne has a tubular shape that captures the sauce inside. - Spaghetti is classic and works well with the creamy texture of the sauce. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). Take two large red bell peppers and cut them in half. Remove the seeds and place them cut-side down on a baking sheet. Roast them for about 20 to 25 minutes. You want the skins to blister and blacken. This step adds a smoky flavor that makes the sauce rich. Once roasted, put the peppers in a bowl and cover them with plastic wrap. This helps steam them for easier peeling. While the peppers roast, cook your pasta. You can use fettuccine, penne, or spaghetti. Follow the package instructions and cook until al dente. Drain the pasta and set it aside. Make sure not to overcook it, as it will continue to cook when mixed with the sauce. After peeling the roasted peppers, place them in a blender. Add three cloves of minced garlic, half a cup of heavy cream, one teaspoon of smoked paprika, salt, and pepper. Blend everything until smooth and creamy. This sauce is the star of your dish. It’s vibrant and flavorful, making every bite special. In a large skillet, heat two tablespoons of olive oil over medium heat. Pour in the roasted red pepper sauce. Let it simmer for about five minutes until it’s warmed through. Now, add the cooked pasta and a quarter cup of grated Parmesan cheese. Toss everything together until the pasta is fully coated. Adjust seasoning with salt and pepper to taste. Serve the pasta right away, garnished with fresh basil leaves and extra Parmesan if you like. Enjoy your meal! To get a smooth, creamy sauce, blend the roasted peppers well. Use a high-speed blender for the best results. If your sauce feels too thick, add a splash of pasta water. This will help thin it out and keep it creamy. Remember, the heavy cream adds richness. Choose a good quality cream for the best flavor. You can boost the taste with a few extra ingredients. Try adding chopped sun-dried tomatoes for a tangy kick. A squeeze of lemon juice can brighten the dish. For a little heat, add red pepper flakes. Fresh herbs like thyme or oregano can also add depth to the sauce. Experiment with these options to find your favorite flavor. One common mistake is overcooking the pasta. Cook it until it is al dente, as it will continue to cook in the sauce. Another mistake is not blending the sauce long enough. You want it smooth, so blend until creamy. Lastly, be careful with the salt. Always taste before adding more, as the Parmesan cheese adds saltiness too. Pro Tips Choosing the Right Pasta: Opt for pasta shapes that hold sauce well, like fettuccine or penne. Their textures complement the creamy sauce beautifully. Roasting Peppers: Ensure the bell peppers are charred well for a deeper flavor. Blistered skins enhance the smoky taste of the sauce. Adjusting Creaminess: For a lighter version, you can substitute half of the heavy cream with low-fat Greek yogurt. This keeps the creaminess while reducing calories. Perfecting the Sauce: Always taste and adjust the seasoning before serving. A pinch of sugar can balance the acidity from the peppers if needed. {{image_2}} You can easily make this dish vegetarian. Simply swap the heavy cream with a plant-based option. Use coconut cream or cashew cream for a rich taste. You can also add veggies like spinach or zucchini for extra nutrition. These changes keep the flavors fresh and vibrant. Want to add protein? Chicken, shrimp, or tofu work well. If using chicken, cook it first in the skillet. For shrimp, add them to the sauce and cook until pink. Tofu can be sautéed and then mixed in. Each option brings a different taste and texture. You can change the flavor by adding spices or herbs. Try adding red pepper flakes for heat or lemon juice for brightness. Fresh herbs like parsley or oregano can also enhance the dish. Experiment with different cheese types like feta for a tangy twist. These small changes can make your pasta unique each time! To keep Creamy Roasted Red Pepper Pasta fresh, store it in an airtight container. Allow it to cool to room temperature before sealing. This step helps prevent moisture build-up and keeps the pasta from becoming soggy. Place the container in the fridge for up to three days. It’s best to keep the pasta and sauce together for better flavor. When you're ready to eat, reheat the pasta gently. Use a skillet over low heat for the best results. Add a splash of water or cream to help loosen the sauce. Stir until the pasta heats through. You can also use a microwave. Heat in 30-second bursts, stirring in between. This method helps avoid hot spots that can dry out the dish. If you want to save some for later, freezing is a great option. Let the pasta cool completely, then divide it into portions. Use freezer-safe bags or containers to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for a tasty meal. Creamy Roasted Red Pepper Pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container. This helps keep it fresh. When you're ready to eat, just reheat it. It tastes great even after a few days! Yes, you can make this dish vegan. Swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This way, you keep the taste without dairy. This pasta pairs well with a simple green salad. You can also serve it with garlic bread or roasted vegetables. These sides add flavor and balance to your meal. Yes, you can use other types of peppers. Yellow or orange bell peppers work well too. Even roasted jalapeños can add a nice kick. Just keep in mind that each pepper will change the taste a bit. To adjust spiciness, add more or fewer chili peppers. You can also add a pinch of red pepper flakes for heat. If you want a milder sauce, skip the spicy peppers. Taste as you go to find the right balance for you! Making creamy roasted red pepper pasta is simple and tasty. We covered the key ingredients, plus substitutions and pasta types. Next, I detailed easy steps for roasting peppers, cooking pasta, and making a creamy sauce. We also discussed tips for getting the right texture and flavor. Variations allow for both vegetarian and protein options. Remember to store properly for best results. With these steps, you can whip up this dish with confidence and creativity. Enjoy your cooking journey and make it your own!$

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with roasted red peppers and a creamy sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz pasta of choice (fettuccine, penne, or spaghetti)
2 large red bell peppers
0.5 cup heavy cream
0.25 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half, remove their seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 20-25 minutes, until the skins are blistered and blackened.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap for about 10 minutes. This steams them and makes peeling easier.
In the meantime, cook the pasta according to package instructions until al dente. Drain and set aside.
Remove the skins from the roasted peppers and place the peeled peppers in a blender or food processor. Add the garlic, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Pour the roasted red pepper sauce into the skillet and let it simmer for about 5 minutes until warmed through.
Stir in the cooked pasta and grated Parmesan cheese. Toss until the pasta is thoroughly coated with the sauce. Adjust seasoning with salt and pepper to taste.
Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Adjust seasoning to taste and serve with extra Parmesan cheese.

Keyword creamy, pasta, red pepper, vegetarian