Creamy Roasted Red Pepper Pasta
A rich and creamy pasta dish featuring the sweet and smoky flavors of roasted red peppers.
Equipment
- 1 blender
- 1 Large skillet
- 1 Baking Sheet lined with parchment paper
Ingredients
Main Ingredients
- 12 oz pasta fettuccine or spaghetti
- 4 large red bell peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Optional Add-Ins
- 1/4 cup toasted pine nuts
- 1/2 tsp red pepper flakes
- 1 small onion finely chopped
- 1/4 cup sun-dried tomatoes chopped
Instructions
Preparation
- Preheat oven to 450°F. Cut peppers in half, remove seeds, and place cut side down on a parchment-lined baking sheet. Drizzle with olive oil and roast for 25-30 minutes until skins are charred.
- Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add roasted peppers and cook for 2 minutes. Transfer to a blender, add heavy cream, and blend until smooth.
- Return sauce to skillet on low heat. Stir in Parmesan cheese and season with salt and pepper. Simmer gently to combine flavors.
Serving
- Add cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Garnish with fresh basil.
- Divide pasta among plates, sprinkle with toasted pine nuts if using, and serve immediately.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of cream to revive the sauce.
Notes
Pro Tips: Ensure peppers are well-roasted for easy peeling and a rich flavor. Adjust cream and cheese to achieve desired sauce consistency.
Ingredient Substitutions: Use coconut cream for a dairy-free option, and nutritional yeast for a cheesy flavor without Parmesan.
How to Serve: Pair with a green salad or garlic bread for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove.
Make-Ahead Tips: Roast peppers and prepare sauce a day in advance. Store separately and combine with freshly cooked pasta when ready to serve.
Ingredient Substitutions: Use coconut cream for a dairy-free option, and nutritional yeast for a cheesy flavor without Parmesan.
How to Serve: Pair with a green salad or garlic bread for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove.
Make-Ahead Tips: Roast peppers and prepare sauce a day in advance. Store separately and combine with freshly cooked pasta when ready to serve.