Creamy Roasted Red Pepper Pasta

$- 12 oz pasta of your choice (fettuccine or penne recommended) - 2 large red bell peppers - 1 tablespoon olive oil, plus more for drizzling - 3 cloves garlic, minced - ½ cup heavy cream (or coconut cream for a dairy-free alternative) - ¼ cup grated Parmesan cheese (optional) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I make creamy roasted red pepper pasta, I always start with the ingredients. Choosing the right pasta is key. I love fettuccine for its texture, but penne works great too. The red bell peppers bring a sweet and smoky flavor. I use two large ones for a rich taste. Olive oil adds a nice touch when roasting the peppers. Garlic is a must in this dish. I use three cloves, minced, to enhance the flavor. For creaminess, I add half a cup of heavy cream. If you prefer dairy-free, coconut cream is a nice swap. Parmesan cheese is optional but adds a nice salty bite. I sprinkle in dried basil and oregano for extra flavor. Finally, I season it all with salt and pepper to taste. I always keep fresh parsley on hand for garnish. It adds color and freshness to my dish. With the right ingredients, this pasta becomes a comforting meal that impresses everyone. {{ingredient_image_2}} 1. Preheating the oven for roasting Start by preheating your oven to 400°F (200°C). This high heat helps the peppers roast well. 2. Roasting red bell peppers Arrange your red bell peppers on a baking sheet. Drizzle them lightly with olive oil. Roast for 25-30 minutes. Turn the peppers halfway to ensure even cooking. Look for charred and blistered skins. 3. Steaming and peeling the peppers After roasting, remove the peppers from the oven. Place them in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This makes peeling easier. Once cooled, peel off the charred skins, discard the seeds, and slice the peppers into strips. 1. Sautéing garlic and adding roasted peppers In a large skillet, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves. Sauté for about one minute until fragrant, but don’t let it burn. Then, add your sliced roasted red peppers. Cook for another two minutes, stirring gently. 2. Blending the sauce Transfer the garlic and pepper mix to a blender. Pour in half a cup of heavy cream. If you like, add a quarter cup of grated Parmesan cheese. Sprinkle in a teaspoon of dried basil and oregano. Season with salt and pepper. Blend until smooth and creamy. Adjust the thickness if needed. 1. Cooking pasta and reserving water While making the sauce, cook 12 ounces of pasta in a large pot of salted boiling water. Follow the package instructions until it’s al dente. Before draining, reserve about half a cup of the pasta water. Then, drain the pasta. 2. Mixing pasta with sauce In the skillet used for the peppers, add the drained pasta to the creamy sauce. Mix well. Gradually add the reserved pasta water until you like the sauce's consistency. Toss everything together so the pasta is evenly coated. To get the right sauce consistency, start by blending the roasted peppers and cream until smooth. If it’s too thick, add a bit of reserved pasta water. This water helps the sauce cling to the pasta. For a thinner sauce, blend in more water a little at a time. Seasoning is key for flavor. Taste your sauce before serving. Add salt and pepper as needed. A well-seasoned sauce makes a big difference. Don't rush this step; it enhances your dish greatly. Using fresh herbs boosts the taste. Try adding basil or parsley right before serving. This adds a fresh aroma and brightens the dish. You can also mix in some fresh chives for a mild onion flavor. For wine pairings, consider a light white wine. A Sauvignon Blanc works well. Its crispness complements the creaminess of the sauce. If you prefer red, a light Pinot Noir can also be a good match. Enjoy your meal with a glass for a complete experience! Pro Tips Choose the Right Pasta: Use pasta shapes that hold sauce well, like fettuccine or penne, to enhance your dish. Roasting Technique: Ensure the peppers are well-charred for maximum flavor; turning them halfway through roasting helps achieve this. Adjusting Creaminess: If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency. Garnish for Freshness: Fresh parsley not only adds color but also a burst of freshness that complements the creamy sauce beautifully. {{image_4}} You can add protein to make this dish heartier. Chicken is a great choice. Simply grill or sauté chicken breast, then slice it and mix it with the pasta. Shrimp also works well. Sauté shrimp in olive oil until pink and add it to the sauce. For a plant-based option, try chickpeas or tofu. These will soak up flavors and add texture. If you need dairy-free options, use coconut cream instead of heavy cream. It gives a rich flavor without the dairy. For gluten-free pasta, use rice or quinoa pasta. They cook well with this sauce. Adding veggies boosts nutrition. Spinach, zucchini, or peas can mix in nicely. Just sauté them briefly before combining with the pasta. To complement the creamy roasted red pepper pasta, serve a simple side salad. A mix of greens with a light vinaigrette pairs perfectly. For a crunchy touch, consider garlic bread on the side. You can also plate the pasta in a large bowl for a family-style meal. Garnish with fresh parsley and a sprinkle of Parmesan for a beautiful finish. To keep your creamy roasted red pepper pasta fresh, place it in an airtight container. Make sure it cools first to avoid steam buildup. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, the best method is using the stove. Heat it gently in a pan over low heat. Add a splash of water or broth to help with the sauce's creaminess. You can also use the microwave. Heat in short bursts, stirring often. If you freeze the creamy sauce and pasta, they can last for up to three months. To reheat, thaw overnight in the fridge. Then use the stove or microwave to warm it up. Add a bit of water if it seems too thick. You can make this dish vegan by using coconut cream instead of heavy cream. This gives you the same creamy texture. Skip the Parmesan cheese or use a vegan version. Use pasta made from plant-based ingredients too. Yes, jarred roasted red peppers work great. They save time and add flavor. Rinse them to remove excess oil and add them directly to your sauce. This makes the process quicker and easier. Coconut cream is a great choice for a dairy-free option. You can also use cashew cream or silken tofu blended until smooth. These alternatives give a rich texture without dairy. You can store leftovers in the fridge for up to three days. Keep them in an airtight container to maintain freshness. Yes, you can freeze the dish. Store it in a freezer-safe container. The sauce may separate when thawed, but you can stir it back together when reheating. Fettuccine and penne are ideal, but you can use any pasta you prefer. Just make sure to cook it al dente for the best texture. Adding fresh herbs like basil or parsley boosts flavor. A sprinkle of red pepper flakes gives some heat if you like spicy food. Absolutely! Grilled chicken, shrimp, or even chickpeas work well. Add them when mixing the pasta and sauce for a complete meal. This blog post walked you through making creamy roasted red pepper pasta. We covered key ingredients, preparation steps, and tips for a perfect dish. You learned about variations, storage methods, and answered common questions. Now, you can create a delicious meal that fits your taste. Experiment with flavors and make it your own. Enjoy your cooking adventure!$

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers and garlic, 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 400 kcal

Ingredients

12 oz pasta of your choice (fettuccine or penne recommended)
2 large red bell peppers
1 tablespoon olive oil, plus more for drizzling
3 cloves garlic, minced
½ cup heavy cream (or coconut cream for a dairy-free alternative)
¼ cup grated Parmesan cheese (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
to taste Salt and pepper
to taste Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Arrange the red bell peppers on a baking sheet and drizzle them lightly with olive oil. Roast in the preheated oven for 25-30 minutes, or until the skins are charred and blistered, turning them halfway through for even cooking.
Once roasted, carefully remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for about 10 minutes. After steaming, peel off the charred skins, discard the seeds, and slice the roasted peppers into strips.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant, making sure it doesn't burn.
Add the sliced roasted red peppers to the skillet and cook for an additional 2 minutes, stirring gently to combine.
Transfer the pepper and garlic mixture into a blender. Pour in the heavy cream (or coconut cream), and if desired, the grated Parmesan cheese. Sprinkle in the dried basil, dried oregano, and season with salt and pepper. Blend until the mixture is smooth and creamy, adjusting consistency as desired.
While preparing the sauce, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Before draining, reserve about ½ cup of the pasta water, then drain the pasta.
In the skillet used for the peppers, combine the drained pasta with the creamy roasted red pepper sauce. Mix well, adding reserved pasta water gradually until you achieve your desired sauce consistency. Toss everything together thoroughly to coat the pasta evenly.
Taste the pasta and adjust the seasoning with more salt or pepper if needed.

Notes

For a dairy-free alternative, use coconut cream instead of heavy cream.

Keyword creamy, pasta, roasted red pepper, vegetarian