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To make creamy roasted red pepper pasta, gather these ingredients: - 3 large red bell peppers - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 teaspoon smoked paprika - Salt and pepper to taste - 12 oz pasta (penne or fettuccine) - ½ cup grated Parmesan cheese - Fresh basil leaves, for garnish - Red pepper flakes (optional, for heat) When using red bell peppers, choose firm ones with vibrant skin. This ensures they are fresh and full of flavor. For the heavy cream, opt for a brand that has no additives for the best taste. The garlic should be fresh, not dried, to give your sauce a rich flavor. When measuring pasta, use a scale for accuracy. It helps to get the right amount for four servings. For olive oil, brands like California Olive Ranch or Kirkland offer quality options. If you're looking to cut calories, try using half-and-half instead of heavy cream. For Parmesan, I recommend Grana Padano as a tasty substitute. You can use whole wheat pasta for a healthier option. If you're allergic to dairy, try cashew cream for a vegan twist. And remember, if you want a little heat, add a sprinkle of crushed red pepper flakes! For the full recipe, check out the detailed instructions above. First, gather all your ingredients. You will need three large red bell peppers, olive oil, garlic, heavy cream, smoked paprika, salt, pepper, pasta, Parmesan cheese, and fresh basil. Make sure your kitchen is clean and organized. This helps you cook smoothly. Next, preheat your oven to 425°F (220°C). Cut the red bell peppers in half. Remove the seeds and place them cut side down on a baking sheet. Drizzle one tablespoon of olive oil over the peppers. Roast them in the oven for 25-30 minutes. Look for charred skins and soft peppers. After roasting, let them cool for a bit. Once the peppers are cool, peel off the charred skin. Place the flesh in a blender. Add three cloves of minced garlic, one cup of heavy cream, one teaspoon of smoked paprika, salt, and pepper. Blend everything until the mixture is smooth and creamy. This sauce will make your pasta rich and flavorful. In a large pot, bring salted water to a boil. Add 12 ounces of pasta, either penne or fettuccine. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Reserve one cup of pasta water, then drain the rest. This water is great for adjusting your sauce. Return the drained pasta to the pot. Pour the roasted red pepper sauce over the pasta. Stir well to combine everything. If the sauce seems too thick, add the reserved pasta water a little bit at a time. This will help achieve the perfect consistency. Finally, stir in half a cup of grated Parmesan cheese until it melts and blends in. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh basil leaves and a sprinkle of red pepper flakes if you like a kick. For the full recipe, check out the details above. To get a smooth and creamy sauce, blend the roasted red peppers well. After roasting, let them cool before peeling. This will help you get rid of the skins easily. Use high-quality heavy cream for the best flavor. If you want it creamier, add more cheese or cream. You can also add a bit of reserved pasta water to reach your desired texture. To boost flavor, try using fresh herbs like basil or parsley. You can also sprinkle in some red pepper flakes for heat. Adding lemon zest can brighten the dish. If you love garlic, increase the amount of minced garlic. For a smoky taste, use smoked paprika or even a touch of chipotle powder. One mistake is not roasting the peppers long enough. They should be soft and charred for the best taste. Another error is skipping the blending step. This makes the sauce grainy. Make sure the pasta is al dente to hold the sauce well. Lastly, don’t forget to taste and adjust the seasoning before serving. Every ingredient counts in this creamy roasted red pepper pasta. {{image_2}} To make your creamy roasted red pepper pasta heartier, add proteins like chicken or shrimp. Grilled chicken works well. Simply season and cook it before mixing it with the pasta. For shrimp, sauté them in a pan with a bit of olive oil until they turn pink. Once cooked, toss them into the pasta. Both options add flavor and protein, making the meal more filling. If you prefer a vegetarian version, consider adding vegetables. Spinach, mushrooms, or zucchini are great choices. Sauté these veggies until tender. Stir them into the pasta along with the creamy sauce. This not only boosts the nutrition but also adds different textures. You can also use chickpeas for extra protein without meat. For gluten-free pasta lovers, use gluten-free penne or fettuccine. Many brands offer delicious options made from rice, corn, or quinoa. Just cook them according to package instructions. The creamy sauce pairs perfectly with these alternatives. You can still enjoy the rich flavors without the gluten, keeping everyone happy at the table. Explore the full recipe for more ideas and details. After enjoying your creamy roasted red pepper pasta, let any leftovers cool. Place them in an airtight container. This keeps the pasta fresh and tasty. Store it in the fridge for up to three days. Use a separate container for the sauce if you have some left. This helps keep the pasta from getting soggy. To reheat, you can use the stove or the microwave. If using the stove, add a splash of water or broth to the pan. Heat on low, stirring often. This keeps the pasta from drying out. If using the microwave, place your pasta in a microwave-safe dish. Cover it with a damp paper towel. Heat for one to two minutes, stirring halfway through. If you want to save your pasta for later, freezing is a great option. Before freezing, let the pasta cool completely. Divide it into portions and place them in freezer bags. Remove as much air as possible before sealing. You can freeze the pasta for up to three months. To eat, thaw it overnight in the fridge before reheating. Enjoy your creamy roasted red pepper pasta any time with these easy storage tips! For the full recipe, check it out here. It takes about 50 minutes to make this dish. You will spend around 10 minutes prepping and 40 minutes cooking. This includes roasting the peppers and making the sauce. Yes, you can use jarred roasted red peppers. They save time and still taste great. Just drain and rinse them before you blend them into the sauce. This pasta pairs well with many sides. You can serve it with a fresh salad or garlic bread. Grilled chicken or shrimp also works nicely on the side. This recipe is not spicy. The roasted red peppers add a sweet flavor. If you like heat, add red pepper flakes to your dish. To make a vegan version, swap heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps the dish creamy and delicious. For the full recipe, check out the complete instructions and enjoy your cooking! You learned about making creamy roasted red pepper pasta. We covered key ingredients and shared helpful tips. Explore variations to fit your taste. Storing leftovers is easy, so enjoy it later. Remember, this dish is simple and fun to make. Keep practicing to perfect the creamy texture. I hope you try this recipe soon; it's a crowd-pleaser! Enjoy your cooking journey!

Creamy Roasted Red Pepper Pasta

Discover the divine flavors of creamy roasted red pepper pasta! This easy recipe features sweet roasted red bell peppers blended into a rich sauce with garlic and Parmesan for a dish that’s comforting and full of taste. Perfect for a weeknight dinner or a special occasion, this pasta will impress your family and friends. Click through to explore this creamy delight and elevate your dinner game tonight!
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Ingredients
  

3 large red bell peppers

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 teaspoon smoked paprika

Salt and pepper to taste

12 oz pasta (penne or fettuccine)

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Red pepper flakes (optional, for heat)

Instructions
 

Preheat the oven to 425°F (220°C).

    Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with 1 tablespoon of olive oil.

      Roast in the oven for 25-30 minutes until the skins are charred and the peppers are soft. Remove and let cool.

        Once cooled, peel the charred skin from the peppers and place the flesh in a blender. Add the minced garlic, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.

          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 rest.

            Return the drained pasta to the pot and pour the roasted red pepper sauce over it. Stir well to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

              Stir in the grated Parmesan cheese until melted and evenly distributed. Adjust seasoning as necessary.

                Serve hot, garnished with fresh basil leaves and a sprinkle of red pepper flakes if desired.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4