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- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream (or coconut cream) - ½ cup grated Parmesan cheese (or nutritional yeast) - 1 teaspoon red pepper flakes - Salt and pepper to taste - Fresh basil leaves for garnish - Protein options (chicken, shrimp, etc.) - Gluten-free pasta alternatives - Additional herbs and spices For the creamy roasted red pepper pasta, we need a few key ingredients. First, choose your pasta. Penne or fettuccine works best. The red bell peppers give the dish its rich flavor. Roasting them brings out their sweetness. Olive oil adds a nice touch during cooking. Garlic enhances the taste wonderfully. Next, you have options for cream. Heavy cream gives a rich texture, but coconut cream is a great dairy-free choice. For added flavor, use grated Parmesan cheese or nutritional yeast if you prefer vegan. The red pepper flakes add a kick, so use them to taste. Season with salt and pepper to balance the flavors. To make this dish even better, think about adding protein. Chicken or shrimp can go well with this pasta. If you need gluten-free options, many pasta brands offer great alternatives. Finally, feel free to toss in extra herbs and spices to suit your taste. Enjoy the flexibility! {{ingredient_image_1}} - Preheat your oven to 450°F (230°C). - Cut the red bell peppers in half and remove the seeds. - Place them cut-side down on a baking sheet lined with parchment paper. - Roast in the oven for 25-30 minutes until the skin is charred and blistered. Roasting the peppers gives them a sweet and smoky flavor. Let them cool before peeling off the skin. This step is key for a smooth sauce. - Boil a large pot of salted water. - Cook the pasta until al dente according to package instructions. - Reserve 1 cup of pasta water before draining the pasta. The pasta should have a slight bite. This helps it hold up in the sauce. The reserved water helps adjust the sauce later. - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 3 cloves of minced garlic and sauté for about 1 minute. - Add the roasted red peppers and cook for 2 more minutes. - Pour in 1 cup of heavy cream and stir until combined. - Blend the mixture until smooth, then return it to the skillet. - Stir in ½ cup of grated Parmesan cheese, 1 teaspoon of red pepper flakes, salt, and pepper. - If the sauce is too thick, add reserved pasta water until you reach your desired consistency. The garlic adds depth to the sauce. Blending the peppers creates a velvety texture. Adjusting the consistency is important for the perfect coating. - Add the cooked pasta to the sauce, tossing until evenly coated. - Heat together for an additional 2-3 minutes to combine flavors. Tossing the pasta helps it soak up the sauce. This final step makes each bite full of flavor. Serve it hot, garnished with fresh basil for a burst of freshness. To make the sauce just right, aim for a smooth texture. Start by blending roasted peppers well. If the sauce is too thick, add reserved pasta water slowly. This helps create a perfect creamy sauce. You can also use other thickening agents. Try cornstarch mixed with water or pureed cashews. Both options can work well for thickening without losing flavor. Herbs and spices can elevate your dish. I recommend fresh basil, oregano, or thyme. These herbs add depth and freshness to the sauce. If you want more heat, adjust spice levels with red pepper flakes. Start with a small amount and taste as you go. This way, you can find the perfect balance for your taste. Garnishing adds an appealing finish. Fresh basil leaves work great. They add color and flavor. You can also sprinkle extra Parmesan cheese on top. For serving size, plan on about 1 to 1.5 cups per person. This ensures your guests enjoy a hearty meal. Serve it in a large bowl for a family-style feel. Pro Tips Choosing the Right Pasta: Opt for pasta shapes that hold sauce well, like penne or fettuccine, to enhance each bite of this creamy dish. Roasting Peppers: For an extra depth of flavor, roast the red peppers until they are well-charred, as this will enhance the sweetness and smokiness in the sauce. Adjusting Creaminess: Feel free to adjust the amount of cream or pasta water to achieve your preferred sauce consistency; a little liquid goes a long way in achieving the perfect creaminess. Herb Variations: Experiment with different herbs like oregano or thyme in addition to basil, to add layers of flavor to your creamy pasta dish. {{image_2}} To make this dish vegan, swap out the cream and cheese. Use coconut cream instead of heavy cream for a creamy texture. Nutritional yeast works great in place of Parmesan cheese. It adds a cheesy flavor without dairy. For a plant-based diet, ensure all ingredients are vegan. You can also add spinach or kale for extra nutrients. Adding protein can make this dish heartier. Chicken, shrimp, or tofu are great options. Cook chicken in bite-sized pieces until golden brown. Shrimp cooks quickly, just a few minutes per side. For tofu, press to remove water, then pan-fry until crispy. Adjust cooking times based on the protein you choose. You can use many pasta shapes for this recipe. Penne or fettuccine are classic choices, but you can try farfalle or rigatoni too. If you use a different shape, check the cooking time. Always cook until al dente for the best texture. To keep your creamy roasted red pepper pasta fresh, store it in the fridge. Place it in an airtight container. This helps it last for about 3-4 days. If you want to keep it longer, freezing is a good option. When you're ready to enjoy your pasta again, use the stovetop to reheat it. Place the pasta in a pan over medium heat. Add a splash of water or cream to keep it creamy. Stir it often to heat evenly. You can also use a microwave, but be sure to add some liquid to avoid dryness. Yes, you can freeze this pasta! Make sure it cools completely before you freeze it. Use a freezer-safe container or a zip-top bag. It can last up to 2 months in the freezer. To thaw, move it to the fridge overnight. Reheat in a pan with a bit of liquid for the best results. Yes, you can easily make this pasta dish gluten-free. Use gluten-free pasta options like corn, brown rice, or chickpea pasta. These will cook well and still taste great. Just follow the package instructions for cooking time. You can use coconut cream for a dairy-free option. It provides a nice creamy texture. Other options include cashew cream or almond milk mixed with a bit of cornstarch. These alternatives will keep your sauce thick and tasty. Yes, you can prep this dish ahead of time. Cook the pasta and store it separately from the sauce. You can also roast the peppers and make the sauce in advance. Keep everything in airtight containers in the fridge for up to three days. The dish can vary in spice based on red pepper flakes. Start with a teaspoon, then taste it. You can always add more if you want more heat. If you prefer less spice, skip the flakes or use just a pinch. This blog post covered how to make a creamy pasta dish. We explored essential ingredients, step-by-step cooking methods, and useful tips. You learned how to customize it by adding proteins or making it vegan. Storing leftovers and reheating safely were also discussed. Now, you have the tools to create a delicious meal that suits your taste. Enjoy cooking and impressing your family and friends with this creamy pasta recipe!

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers, garlic, and Parmesan cheese, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 0.5 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 450°F (230°C).
  • Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, until the skin is charred and blistered.
  • Once roasted, allow the peppers to cool slightly, then peel off the skin and chop them into smaller pieces.
  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the roasted red peppers to the skillet and cook for another 2 minutes. Then, pour in the heavy cream and stir until combined.
  • Use an immersion blender or a countertop blender to puree the mixture until smooth. Return it to the skillet.
  • Stir in the grated Parmesan cheese (or nutritional yeast), red pepper flakes, salt, and pepper. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
  • Add the cooked pasta to the sauce, tossing until evenly coated. Cook for an additional 2-3 minutes to warm through.
  • Serve immediately, garnished with fresh basil leaves for a pop of color and flavor.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword creamy, pasta, roasted red pepper, vegetarian