Creamy Roasted Red Pepper Pasta

$Cooking this creamy roasted red pepper pasta is simple. Here’s what you need: - 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream or plant-based alternative - 1 cup vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - Fresh basil leaves or chopped parsley, for garnish - Grated Parmesan cheese, for serving (optional) Each ingredient plays a role. The pasta is the base, while the roasted red peppers bring rich flavor. Onion and garlic provide depth. Heavy cream adds creaminess, and vegetable broth enhances the sauce. Spices like smoked paprika and oregano elevate the taste. I love using fresh herbs as a garnish. They add color and freshness. Parmesan cheese gives a nice touch, but it's optional. This dish is about balance and flavor, so choose what you like best. {{ingredient_image_2}} 1. Preheat the oven and prepare the baking sheet: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. 2. Roasting time and tips for perfect char: Place the red bell peppers on the sheet. Roast them for 25-30 minutes. Look for charred and blistered skin. This adds great flavor. After roasting, let them cool before peeling. 1. Boil water and cooking time guidelines: Fill a large pot with water. Bring it to a boil over high heat. Add the pasta and cook according to the package instructions. Aim for al dente texture, which means slightly firm. 2. Importance of reserving pasta water: Before draining the pasta, save ½ cup of the water. This starchy water helps to thicken your sauce later. 1. Tips for sautéing onion and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and stir for 3-4 minutes. Look for it to soften and turn translucent. 2. Desired doneness for aromatics: After the onion, add 3 cloves of minced garlic. Cook for another minute. You want the garlic fragrant but not brown. 1. Combining ingredients in the blender: In a blender, add the roasted red peppers, onion, garlic, 1 cup of vegetable broth, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. 2. Achieving a smooth consistency: Blend until the mixture is completely smooth and creamy. Stop and scrape down the sides if needed. 1. Incorporating heavy cream and adjusting thickness: Pour the sauce back into the skillet. Mix in 1 cup of heavy cream or your plant-based option. Heat it over low-medium heat. 2. Tips for achieving perfect sauce temperature: Stir occasionally until warm. If it’s too thick, add some reserved pasta water to reach your desired consistency. 1. Method for tossing pasta in the sauce: Add the drained pasta to the sauce. Use tongs to gently toss the pasta until well coated. 2. Adjusting seasoning before serving: Taste your pasta and adjust with more salt and pepper if needed. To boost the taste of your creamy roasted red pepper pasta, try adding: - 1 teaspoon of crushed red pepper for heat - Fresh thyme or basil to brighten flavors - A splash of lemon juice for acidity For vegan or dairy-free options, use: - Coconut cream instead of heavy cream - Nutritional yeast for a cheesy flavor - A good plant-based cheese for garnish Serve your pasta in warm bowls for a cozy feel. Drizzle a bit of olive oil on top. This adds shine and flavor. Add a small basil leaf on each serving for color. You can also sprinkle some grated Parmesan cheese on top for a touch of richness. For sides, I recommend: - A crisp green salad with a light vinaigrette - Garlic bread for a hearty addition - Roasted vegetables for extra color Pair your pasta with: - A chilled Pinot Grigio for white wine lovers - A light red wine like Pinot Noir for a richer choice - Sparkling water with lemon for a refreshing non-alcoholic option Pro Tips Roast for Maximum Flavor: Ensure your red bell peppers are well-charred for a deeper, smokier flavor. Don't rush the roasting process; it's key to achieving that rich taste. Reserve Pasta Water: Always save a bit of pasta water before draining. It’s a great way to adjust the sauce consistency and adds starch to help the sauce cling to the pasta. Sautéing Aromatics: Cook the onion and garlic slowly over medium heat. This brings out their sweetness and enhances the overall flavor of your sauce. Garnish Wisely: Fresh herbs not only add color but also enhance flavor. Use basil or parsley for a fresh pop, and consider a sprinkle of chili flakes for a bit of heat! {{image_4}} You can change the pasta type to fit your taste. I love using penne or fettuccine. But you can try spaghetti or whole wheat pasta too. If you want protein, add grilled chicken or shrimp. Both options work well with the creamy sauce. Get creative with different roasted veggies. Try zucchini or eggplant for a new twist. You can also mix in some spices for heat, like red pepper flakes. Or, add a splash of balsamic vinegar for sweetness. This makes the dish more exciting. If you need gluten-free options, use gluten-free pasta. Many brands taste great and cook well. For a low-calorie version, swap heavy cream for a plant-based milk. Coconut milk gives a nice flavor without too many calories. To keep your creamy roasted red pepper pasta fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to three days. - Freezing Sauce: If you want to freeze the sauce, pour it into a freezer-safe bag. Remove air and seal tightly. It can last for up to three months. Just thaw it in the fridge before using. - Freezing Pasta: You can freeze cooked pasta too. Place it in a separate airtight container. It will stay good for about two months. When reheating, aim to keep the creamy texture. Here’s how: - Stovetop Method: Place the pasta and sauce in a skillet over low heat. Stir often. Add a splash of water or broth if it gets too thick. - Microwave Method: Transfer the pasta to a microwave-safe dish. Cover with a damp paper towel. Heat in 30-second intervals, stirring each time. This keeps it from drying out. To add heat to the sauce, try these options: - Add red pepper flakes for a kick. - Mix in diced jalapeños for a fresh taste. - Use spicy smoked paprika instead of regular. - Stir in a dash of hot sauce for extra flavor. Each of these options gives the sauce a nice boost. You can adjust the amount based on your spice level. Yes, you can use fresh red peppers. However, the flavor will change. Roasting brings out the natural sweetness and adds depth. Fresh peppers taste bright but lack that smoky flavor. If you choose fresh, cook them in a skillet until soft. This helps mimic the roasting effect. Here are some popular toppings: - Fresh basil leaves add a herbaceous note. - Grated Parmesan cheese offers a salty, creamy finish. - Toasted pine nuts add crunch and nuttiness. - A sprinkle of lemon zest brightens the dish. These toppings enhance the dish and make it even more delicious. Experiment with your favorites to find the best mix! This blog post covered how to make creamy roasted red pepper pasta. We discussed the ingredients needed and the step-by-step process. You learned tips for enhancing flavor, presentation ideas, and variations. Proper storage and reheating methods were also shared. Enjoying this dish can be fun and rewarding. With practice, you can make it your own. Take these tips, get creative, and impress your family and friends. Your kitchen adventures will only get better from here!$

A delicious and creamy pasta dish made with roasted red peppers, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz pasta (choose between penne or fettuccine)
2 large red bell peppers
1 small onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream or a plant-based alternative (such as coconut cream)
1 cup vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
to taste Salt and freshly ground black pepper
2 tablespoons olive oil
to garnish Fresh basil leaves or chopped parsley
to serve Grated Parmesan cheese (optional)

Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Arrange the red bell peppers on a baking sheet and roast in the preheated oven for 25-30 minutes. They should become charred and blistered. Once done, remove from the oven and let them cool for a few minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and set aside the roasted peppers.
Cook the Pasta: While the peppers are roasting, fill a large pot with water and bring it to a boil. Add the pasta, cooking according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.
Blend the Sauce: In a blender, combine the roasted red peppers, sautéed onion and garlic mixture, vegetable broth, smoked paprika, dried oregano, as well as a generous pinch of salt and freshly ground black pepper. Blend until the mixture is completely smooth and creamy.
Heat the Sauce: Pour the blended red pepper sauce back into the skillet. Stir in the heavy cream (or your plant-based alternative) and heat over low-medium heat, stirring occasionally until warmed through. If the sauce feels too thick, gradually add the reserved pasta water until you achieve your desired consistency.
Combine Pasta and Sauce: Gently toss the cooked pasta into the sauce in the skillet, making sure each piece is evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
Serve and Garnish: Serve the creamy roasted red pepper pasta immediately, garnished with fresh basil or parsley for a pop of color, and sprinkle with grated Parmesan cheese if desired.

Notes

For an appealing presentation, serve the pasta in warm bowls and drizzle a bit of olive oil over the top. Add a small basil leaf on each serving for a touch of elegance!

Keyword creamy, pasta, roasted red pepper, vegetarian