Creamy Roasted Red Pepper Pasta

$- 12 oz pasta (penne or fettuccine works well) - 2 large red bell peppers - 3 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a vegan option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option) The main ingredients make this dish shine. I love using penne or fettuccine. Both types of pasta hold the sauce well. Red bell peppers add sweetness and a vibrant color. Garlic brings a punch of flavor. For creaminess, use heavy cream or coconut cream. The cheese brings a salty note to balance the sweetness. - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste Pantry staples are key to this recipe. Olive oil adds richness as you roast the peppers. Italian seasoning brings warmth and depth. Salt and pepper enhance all the flavors. They are must-haves in any kitchen. - Fresh basil leaves - Optional toppings Garnish makes your dish look pretty. Fresh basil leaves add a pop of color and flavor. You can also add crushed red pepper for heat or extra cheese for richness. These finishing touches take your pasta to the next level. - Roasting the bell peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes. Look for charred and blistered skin. - Peeling and chopping process: After roasting, put the peppers in a bowl and cover with plastic wrap. Let them sit for 10 minutes. This helps the skin come off easily. Once cool, peel the skin, remove seeds, and chop the peppers. - Boiling instructions for al dente pasta: Fill a large pot with salted water. Bring it to a boil. Add your pasta, either penne or fettuccine. Cook until al dente, following package instructions. - Reserving pasta water: Before draining, save 1 cup of pasta water. This will help adjust the sauce later. - Blending the roasted peppers with cream and seasonings: In a blender, add the chopped roasted peppers, minced garlic, and 1 cup of heavy cream. Add Italian seasoning, salt, and pepper. Blend until smooth and creamy. - Simmering the sauce with cheese: Heat a large skillet over medium heat. Add the red pepper sauce to the skillet. Let it simmer for about 5 minutes. Then, stir in the grated Parmesan cheese until melted. - Tossing the pasta in the sauce: Add the cooked pasta to the skillet. Toss it well to coat the pasta with the creamy sauce. - Adjusting consistency with reserved water: If the sauce is too thick, add some reserved pasta water. Mix until you reach your desired sauce thickness. To make the sauce smooth and creamy, blend the roasted peppers well. After blending, check the texture. If it's too thick, add a bit of reserved pasta water. This will help achieve the right creaminess. For flavor, taste the sauce before serving. Add more salt or pepper as needed to enhance the taste. To avoid mushy pasta, cook it just until al dente. Check the package for cooking time and set a timer. Reserve some pasta water before draining. This water is starchy and can help adjust the sauce later. When the pasta is ready, mix it with the sauce right away. Timing is key to keep everything warm and fresh. Pair this pasta with a simple side salad for balance. A green salad with lemon dressing works great. For garnish, sprinkle fresh basil leaves on top. You can also add extra cheese for flavor. Serve it hot to enjoy the creamy texture. {{image_2}} To make this dish vegan, you can easily swap out some key ingredients. Use coconut cream instead of heavy cream. This will keep your sauce rich and creamy. For cheese, replace Parmesan with nutritional yeast. This adds a cheesy flavor without dairy. Together, these changes keep the taste delightful and satisfying. For those who want extra protein, grilled chicken or shrimp works well. Simply cook your choice of protein and add it to the pasta before serving. Grilled chicken adds a nice texture and flavor. Shrimp cooks quickly and pairs great with the creamy sauce. You can even season them with Italian spices for extra flavor. Don’t hesitate to play with seasonal veggies or herbs. In spring, fresh asparagus or peas add color and taste. In summer, try cherry tomatoes or zucchini for a light touch. In fall, roasted squash can make it heartier. Fresh herbs like parsley or thyme can brighten the dish. Using what's in season makes your meal fresh and exciting! To store leftovers, let the pasta cool first. Then, place it in an airtight container. Make sure to cover it well to keep it fresh. You can keep it in the fridge for up to three days. When you want to eat it again, check for any signs of spoilage. If you want to freeze the pasta, first let it cool down completely. Then, place it in freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. It can last in the freezer for about three months. When you are ready to eat it, move it to the fridge overnight to thaw. To reheat the pasta, use medium heat on the stove. Add a splash of water or cream to keep it moist. Stir often until it heats through. You can also use the microwave, but cover it to keep moisture in. Heat in short bursts, stirring in between, until warm. Enjoy your creamy roasted red pepper pasta just like it was fresh! Yes, you can make this dish gluten-free. Use gluten-free pasta, like brown rice or chickpea pasta, as a substitute. These options give you a tasty meal without gluten. The pasta is not spicy. However, you can add red pepper flakes for some heat. Start with a small amount, then taste and add more if you like it spicier. The sauce lasts up to five days in the fridge. Store it in an airtight container. You can also freeze it for about three months. Just thaw and reheat gently when ready to use. This blog post covered a tasty pasta dish using simple, fresh ingredients. You learned how to roast red bell peppers, cook pasta to perfection, and blend a creamy sauce. I shared tips to ensure your sauce is smooth and your pasta stays firm. You also discovered vegan options and how to store leftovers effectively. By trying these ideas, you can create a delicious meal that's both fun and satisfying. Enjoy cooking and customizing your dish to make it your own!$

Creamy Roasted Red Pepper Pasta

Indulge in a deliciously creamy roasted red pepper pasta that's perfect for any night of the week! This easy recipe combines roasted red bell peppers, garlic, and cream for a rich sauce you'll want to savor. With options for both cheese lovers and vegan eaters, it’s simple yet satisfying. Dive into the full recipe and impress your loved ones with this flavorful dish—click to explore how to create this pasta masterpiece!

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Ingredients

12 oz pasta (penne or fettuccine works well)

2 large red bell peppers

3 cloves garlic, minced

1 cup heavy cream (or coconut cream for a vegan option)

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Begin by preheating your oven to 400°F (200°C).

Place the whole red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 25-30 minutes or until the skin is charred and blistered.

While the peppers are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Once the peppers are done, remove them from the oven and place them in a bowl covered with plastic wrap for about 10 minutes (this makes peeling easier). Afterward, peel off the charred skin, remove the seeds, and chop the peppers.

In a blender, combine the roasted red peppers, minced garlic, heavy cream, Italian seasoning, and a pinch of salt and pepper. Blend until smooth and creamy.

In a large skillet over medium heat, add the remaining tablespoon of olive oil. Pour the red pepper sauce into the skillet and let it simmer for about 5 minutes, stirring occasionally.

Stir in the grated Parmesan cheese (or nutritional yeast) and mix until melted and incorporated. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. Cook for an additional 2-3 minutes until everything is well combined and heated through.

Taste and adjust seasoning with more salt and pepper if desired.

Serve hot, garnished with fresh basil leaves.

Prep Time: 10 mins | Total Time: 45 mins | Servings: 4