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- 12 oz pasta (fettuccine, penne, or farfalle) - 2 large red bell peppers, roasted and peeled - 1 cup heavy cream - 1 tablespoon extra virgin olive oil - 3 cloves garlic, minced - 1/2 teaspoon crushed red pepper flakes - 1/4 cup finely grated Parmesan cheese - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish To make this creamy roasted red pepper pasta, you need some basic tools: - A baking sheet for roasting - A large pot for boiling pasta - A blender or food processor for the sauce - A large skillet for heating the sauce Want to add more flavor or nutrients? Consider these: - 1 cup baby spinach or arugula for a fresh touch - Extra Parmesan cheese for a richer taste - Grilled chicken or shrimp for protein - A squeeze of lemon for brightness This creamy roasted red pepper pasta is simple yet satisfying. The ingredients work together to create a rich and tasty dish. You can easily adjust the flavors to your liking, making it a perfect weeknight meal. {{ingredient_image_2}} To roast red peppers, first, preheat your oven to 450°F (230°C). Slice the peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Roast for 20-25 minutes until the skins are charred. After roasting, put the peppers in a bowl and cover it with plastic wrap for 10 minutes. This helps loosen the skin for easy peeling. While your peppers steam, bring a large pot of salted water to a boil. Add your pasta—fettuccine, penne, or farfalle work great. Cook it according to the package directions until it’s al dente. Before draining, save about 1 cup of the starchy pasta water. After draining, set the pasta aside. Once the peppers cool, peel off their charred skin and chop the flesh. In a blender, combine the roasted peppers, heavy cream, minced garlic, and crushed red pepper flakes. Blend until smooth. This sauce packs a lot of flavor and creaminess. In a large skillet, heat olive oil over medium heat. Add your blended roasted red pepper sauce and heat for about 3-4 minutes. Stir in grated Parmesan cheese and season with salt and black pepper to taste. Next, add the cooked pasta to the skillet. Toss well to coat the pasta. If the sauce is too thick, add some reserved pasta water until it reaches your desired creaminess. You can fold in baby spinach or arugula for extra nutrients. Serve the creamy pasta in bowls or plates. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese. For a special touch, drizzle a bit of olive oil on top. A dash of black pepper can enhance the look and flavor. Enjoy your delicious meal! Roasting peppers is key to deep, rich flavor. Start by preheating your oven to 450°F (230°C). Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Roast for 20-25 minutes until the skins are charred. After roasting, cover the peppers with plastic wrap for 10 minutes. This traps steam, making it easy to peel. Using fresh peppers will yield the best taste. Always check for any soft spots before buying. The sauce should be silky and smooth. After roasting and peeling the peppers, blend them with heavy cream and garlic. Start with a high speed to break down the peppers. If the sauce is too thick, add a bit of the reserved pasta water. This starchy water helps thin the sauce while keeping it creamy. Mix until you reach your desired consistency. Remember, the sauce will thicken as it heats, so adjust accordingly. You can boost the flavor in many ways. Add crushed red pepper flakes for heat. If you want more depth, consider adding a splash of balsamic vinegar. For a fresh twist, toss in some baby spinach or arugula before serving. These greens add color and nutrients. A sprinkle of fresh herbs like basil or parsley enhances the final dish. Always taste your sauce and adjust the seasoning with salt and pepper. Pro Tips Roasting Technique: Ensure the peppers are charred well for a deeper flavor; this adds a smoky sweetness to the sauce. Pasta Timing: Cook the pasta al dente; it will continue to cook slightly once mixed with the sauce, ensuring the perfect texture. Cheese Choice: For a more intense flavor, consider using Pecorino Romano instead of Parmesan for a unique twist. Color and Nutrition: Adding baby spinach or arugula not only enhances the nutritional value but also adds a lovely pop of color to the dish. {{image_4}} You can easily turn this dish into a vegetarian delight. Instead of using chicken or meat, focus on fresh veggies. For instance, add mushrooms, zucchini, or bell peppers. These veggies provide great texture and flavor. You might also toss in a cup of baby spinach or arugula for more nutrients. They wilt nicely in the hot pasta and sauce, adding color and taste. If you want to add protein, there are many tasty choices. Cooked chicken or shrimp works well with this creamy sauce. For a meat-free option, use chickpeas or lentils. They add protein and fiber. Simply mix them in after you combine the pasta and sauce. This step ensures they warm up without overcooking. For those who love a kick, spice up your pasta! Add more crushed red pepper flakes to the sauce. You can also mix in jalapeños or fresh chili peppers. If you want a smoky flavor, try adding chipotle peppers. These options give your dish a whole new level of heat and excitement. Just remember to adjust the spice to your taste! To store leftovers, place the pasta in an airtight container. Make sure the pasta is cooled down before sealing. You can keep it in the fridge for up to three days. If you want to store it longer, consider freezing. When reheating, use a skillet for the best results. Add a splash of water or extra cream to help loosen the sauce. Heat over medium-low heat for about 5-7 minutes. Stir often to heat evenly. You can also use the microwave, but check on it every minute to avoid overheating. To freeze, cool the pasta completely. Divide it into single servings and use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge, then reheat. Yes, you can use other types of pasta. Fettuccine, penne, or farfalle work great. You can use whole wheat or gluten-free pasta too. Just make sure to adjust the cooking time according to the package. This dish pairs well with many pasta shapes, so feel free to experiment. To make this recipe healthier, you can reduce the heavy cream. You might try using Greek yogurt instead. You can also add more veggies. Spinach or arugula gives extra nutrients without many calories. Using whole grain pasta boosts fiber, making it a better choice. If you need a substitute for heavy cream, use coconut milk or almond milk. Silken tofu blended smooth can also work well. These alternatives keep the sauce creamy. Just remember that the flavor will change slightly, but it can still taste amazing. This blog post covered everything you need for a great pasta dish. We went over the key ingredients, step-by-step cooking, and helpful tips. You learned how to roast peppers, cook pasta, and make a rich sauce. We also explored variations and how to store leftovers. In the end, cooking can be fun and creative. Feel free to mix and match ingredients to suit your taste. Enjoy your meal!

Creamy Roasted Red Pepper Pasta with a Twist

A delicious pasta dish featuring a creamy roasted red pepper sauce with a hint of spice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (choose your favorite: fettuccine, penne, or farfalle)
  • 2 large red bell peppers, roasted and peeled
  • 1 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup finely grated Parmesan cheese
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh basil leaves
  • 1 cup baby spinach or arugula (optional)

Instructions
 

  • Roast the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half, discarding the seeds and membranes. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the skins are charred. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  • Cook the Pasta: Fill a large pot with salted water and bring to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  • Prepare the Sauce: Peel the charred skin from the cooled peppers and chop the flesh. In a blender, combine the roasted peppers, heavy cream, minced garlic, and crushed red pepper flakes. Blend until smooth.
  • Heat the Sauce: In a large skillet over medium heat, add olive oil. Pour in the blended sauce and heat through for 3-4 minutes. Stir in Parmesan cheese and season with salt and pepper.
  • Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the sauce. Mix well, adding reserved pasta water as needed for desired creaminess. Fold in spinach or arugula until wilted, if using.
  • Serve: Divide the pasta among plates or bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Notes

For an elegant touch, serve in shallow bowls with a drizzle of olive oil and a sprinkle of fresh cracked pepper.
Keyword creamy, pasta, red pepper, vegetarian