Creamy Roasted Red Pepper Pasta

$- 8 oz pasta of choice (penne or fettuccine recommended) - 2 large red bell peppers, roasted (or jarred roasted red peppers) - 1 cup heavy cream - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish The main star here is the roasted red pepper. These peppers add a sweet and smoky flavor. You can use fresh peppers or jarred ones. Fresh peppers give a better taste, while jarred ones save time. Heavy cream makes the sauce rich and smooth. Parmesan cheese adds a salty, nutty flavor. Garlic packs a punch, giving the dish depth. Dried Italian herbs bring a classic taste, mixing basil, oregano, and thyme. I recommend using fresh red peppers when you can. They offer bright flavor and texture. Roasting them at home is simple and fun. You just need to roast them until the skin is charred. This process creates a deeper taste. If you’re short on time, jarred roasted peppers are a great shortcut. They are already cooked and ready to use. Just drain them well before adding to your sauce. Either way, you will enjoy a creamy, delicious meal! To roast the peppers, begin by preheating your oven to 450°F (230°C). Take two large red bell peppers and cut them in half. Remove all the seeds. Place them skin-side up on a baking sheet. Roast for 20 to 25 minutes until the skins blacken. After roasting, let them cool for a bit. Once they are cool, peel off the charred skin. Finally, chop the roasted peppers into small pieces. You can also use jarred roasted red peppers if you want to save time. While the peppers roast, bring a large pot of water to a boil. Make sure to salt the water well. Add 8 oz of pasta, like penne or fettuccine, and cook it until it’s al dente. This usually takes about 8 to 10 minutes. Remember to check the package for exact times. Before draining, reserve ½ cup of the pasta water. This starchy water helps to thicken the sauce later. Drain the pasta and set it aside. Now, it’s time to make the sauce. In a blender or food processor, add the roasted red peppers, 3 cloves of minced garlic, 1 cup of heavy cream, and 1 teaspoon of dried Italian herbs. Blend everything together until it’s smooth and creamy. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Pour in the blended sauce and let it simmer for about 5 minutes. If you find the sauce too thick, add some of that reserved pasta water until it reaches your desired thickness. To get the best sauce, blend the roasted peppers well. If your sauce is too thick, add reserved pasta water. Start with a little and mix it in. Keep adding until you reach the right creaminess. A smooth sauce coats the pasta nicely. Always use a large pot with plenty of water. This helps the pasta cook evenly. Add a good amount of salt to the water; it makes the pasta taste better. Stir the pasta during cooking to prevent it from sticking. Test for doneness a minute before the package time. You want it al dente, meaning firm but not hard. You can boost the flavor in many ways. Try adding red pepper flakes for heat. Fresh herbs, like parsley or chives, can brighten the dish. A squeeze of lemon juice adds a nice zing. Taste the sauce as you go. Adjust the salt and pepper to fit your liking. {{image_2}} You can use different pasta shapes for this dish. Penne and fettuccine work well, but feel free to try others. Bowtie or rotini add fun shapes to your meal. Whole wheat pasta adds a nutty flavor and more fiber. Gluten-free pasta is also a great choice for those with dietary needs. Adding protein makes this dish heartier. Grilled chicken pairs well with the creamy sauce. Simply slice cooked chicken and toss it in. Shrimp adds a nice touch too. Just sauté shrimp in olive oil until pink, then mix it in. For a cozy meal, try adding cooked sausage or even crispy bacon bits for a smoky flavor. You can easily make this dish vegan. Swap the heavy cream for coconut cream or a plant-based cream. Nutritional yeast can replace Parmesan for a cheesy flavor. Use your favorite vegan pasta to keep it dairy-free. You can also add sautéed mushrooms or spinach for extra nutrients and flavor. To store leftovers, let the pasta cool first. Place it in an airtight container. Make sure to cover it tightly. This keeps the pasta fresh. You can store it in the fridge for up to three days. If you have extra sauce, keep it in a separate container. This way, the pasta stays moist. When you're ready to eat, reheat the pasta on the stove. Add a splash of water or cream to help it heat evenly. Stir it often to avoid sticking. You can also use the microwave. Place the pasta in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir in between bursts until it's hot. If you want to freeze the pasta, it's best to freeze it without the sauce. Cook the pasta, then cool it. Place the pasta in a freezer bag and remove air. Seal it tightly. You can freeze it for up to two months. To reheat, thaw it in the fridge overnight. Then, cook the sauce fresh and mix them together. This keeps the flavors bright and tasty. I recommend using penne or fettuccine for this dish. Penne holds the sauce well in its tubes. Fettuccine, being flat, gives a nice creamy bite. Both options work great with the smooth sauce. Yes, you can prepare this pasta ahead of time. You can roast the peppers and make the sauce in advance. Store the sauce in the fridge for up to two days. Just cook the pasta fresh before serving. This keeps the pasta from getting soggy. To add heat, try adding red pepper flakes when cooking the sauce. You can also mix in chopped jalapeños or hot sauce. Adjust the amount to your spice level. This will give the dish a nice kick! This blog post explained making creamy roasted red pepper pasta. We covered key ingredients, step-by-step cooking, and tips for best results. You learned to adjust flavors and storage options for leftovers. Consider trying different pasta or adding proteins to mix it up. Cooking should be fun and flexible, so don’t hesitate to experiment. Enjoy your creamy pasta dish, and share your success with others!$

Indulge in the creamy goodness of roasted red pepper pasta! This easy and delicious recipe features roasted red bell peppers blended with heavy cream and Italian herbs for a rich, flavorful sauce. Perfect for dinner any night of the week, your family will love every bite. Ready in just 40 minutes, it’s a simple yet impressive dish.

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Ingredients

8 oz pasta of choice (penne or fettuccine recommended)

2 large red bell peppers, roasted (or jarred roasted red peppers)

1 cup heavy cream

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried Italian herbs (basil, oregano, thyme)

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Roast the Peppers: If using fresh red bell peppers, preheat your oven to 450°F (230°C). Cut the peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Roast in the oven for 20-25 minutes until the skins are charred. Remove and let them cool. Once cooled, peel off the skin and chop the peppers.

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Make the Sauce: In a blender or food processor, combine the roasted red peppers, minced garlic, heavy cream, and dried Italian herbs. Blend until smooth and creamy.

Heat the Sauce: In a large skillet, heat olive oil over medium heat. Pour in the blended red pepper sauce and simmer for about 5 minutes. If it’s too thick, add some reserved pasta water to reach the desired consistency.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss to combine, ensuring every noodle is coated well. Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.

Serve: Ladle the pasta into bowls and garnish with fresh basil leaves.

Prep Time: 15 min | Total Time: 40 min | Servings: 4 servings