Creamy Roasted Red Pepper Pasta

$- 12 oz (340g) pasta (preferably fettuccine or penne) - 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese (or a dairy-free alternative) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil, chopped (for garnish) - Add crushed red pepper for heat. - Use sun-dried tomatoes for a tangy twist. - Toss in spinach for added greens. - Use gluten-free pasta for a gluten-free option. - Swap heavy cream with coconut cream for a dairy-free version. - Substitute Parmesan cheese with nutritional yeast for a vegan choice. First, preheat your oven to 425°F (220°C). Cut the red bell peppers in half. Remove all the seeds. Place the halves cut-side down on a baking sheet. Roast them in the oven for about 20-25 minutes. You want the skins to char and blister. This step adds great flavor. Once done, take them out and place them in a bowl. Cover the bowl tightly with plastic wrap. Let them steam for about 10 minutes. This makes it easy to peel off the skins later. While the peppers steam, cook the pasta. Use 12 oz (340g) of your favorite type. Fettuccine or penne works best. Boil water in a large pot. Add salt to the boiling water. Cook the pasta according to the package instructions until al dente. This means it should be firm but not hard. Drain the pasta and set it aside. You want it ready for the sauce. Once the peppers are cool, peel off the charred skins. Next, blend the roasted peppers in a food processor until smooth. Add 1 cup of heavy cream, 1 teaspoon of smoked paprika, salt, and pepper to the blender. Blend until fully combined. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute. You want it fragrant but not brown. Pour the roasted red pepper sauce into the pan. Bring it to a gentle simmer. Stir in 1/2 cup of grated Parmesan cheese until it melts. Add the cooked pasta to the sauce. Toss the pasta well so it's fully coated. Taste it and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with fresh chopped basil on top. For creamy roasted red pepper pasta, I love using fettuccine or penne. These shapes hold the sauce well. Fettuccine's flat surface grabs the creamy sauce, while penne's tubes catch every bite. You can also try other pasta like rigatoni or farfalle. Just make sure to cook it al dente for the best texture. To get that perfect creamy texture, focus on the sauce. Start with heavy cream as it gives richness. When blending the roasted peppers, ensure they are smooth. Mix the sauce in the pan over low heat. Stir in the Parmesan cheese slowly for the best melt. If it’s too thick, add a splash of pasta water to loosen it up. You can enhance your dish with some easy add-ins. Try adding sautéed mushrooms or spinach for extra flavor and nutrition. A pinch of red pepper flakes adds heat, while fresh herbs like thyme or oregano boost taste. You can also mix in cooked chicken, shrimp, or tofu for protein. Each option makes the dish unique and delicious! {{image_2}} You can make this dish vegan by using plant-based cream. Look for brands like cashew or almond cream. Instead of Parmesan cheese, use nutritional yeast. It adds a cheesy flavor without dairy. You can also use a vegan cheese made from nuts. This way, you keep the creaminess while following a vegan diet. If you need gluten-free options, choose pasta made from rice or quinoa. Brands like Banza make pasta from chickpeas, giving a nice texture. Just cook it according to the package directions. Ensure that your sauce ingredients are also gluten-free. This way, everyone can enjoy this tasty dish! For added protein, you can include chicken, shrimp, or tofu. Cook chicken or shrimp in the pan before making the sauce. For tofu, press and cube it before sautéing. This adds a nice texture and flavor to the pasta. Toss your chosen protein into the sauce before mixing in the pasta. Enjoy a hearty meal with this simple addition! After enjoying your creamy roasted red pepper pasta, store the leftovers in an airtight container. Let the pasta cool down to room temperature first. Then, place it in the fridge. It will stay fresh for up to three days. Make sure to label the container with the date. This way, you won't forget when you made it. To reheat, you can use the microwave or the stove. If using the microwave, place a serving in a bowl. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between, until warm. For stovetop reheating, add a splash of water or cream to the pasta in a pan. Heat over low heat, stirring until hot. If you want to keep your creamy roasted red pepper pasta longer, freezing is a great option. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use roasted red peppers from a jar. They save time and effort. Just drain them well before using. These peppers still add great flavor to your dish. If you’re in a hurry, jarred peppers work perfectly! To add heat, include red pepper flakes in the sauce. Start with a pinch and taste. You can also use hot sauce or add diced fresh jalapeños. Mix in some spicy sausage for an extra kick. Adjust the spice to your liking for the best flavor. Pair this pasta with a fresh green salad. A simple Caesar or a mixed greens salad works well. Garlic bread or crusty bread is perfect for dipping in the sauce. You can also add grilled chicken or shrimp for protein. These sides make your meal complete and satisfying. This blog post covered a tasty creamy roasted red pepper pasta recipe. We shared the needed ingredients, easy steps, and useful tips. You can customize it with vegan options and gluten-free pasta. Remember, storage and reheating methods can keep your leftovers fresh. In the end, you can create this dish to suit your tastes and needs. Enjoy experimenting with flavors and ingredients. Happy cooking!$

Indulge in the amazing flavors of creamy roasted red pepper pasta! This easy recipe combines roasted red bell peppers, garlic, and rich cream for a delicious meal that's ready in under an hour. Perfect for weeknight dinners or impressing guests, you'll love how simple and satisfying this dish is. Click through to discover the full recipe and elevate your pasta game tonight!

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Ingredients

12 oz (340g) pasta (preferably fettuccine or penne)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese (or a dairy-free alternative)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Instructions

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. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered.

Once the peppers are roasted, remove them from the oven and place them in a bowl, covering tightly with plastic wrap. Let them steam for about 10 minutes. This will help make the skins easier to peel off.

While the peppers are steaming, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Peel the skins off the roasted peppers, and then blend them in a food processor or blender until smooth. Add the heavy cream, smoked paprika, salt, and pepper to the blended mixture and blend until fully combined.

Pour the roasted red pepper sauce into the pan with the sautéed garlic, and bring to a gentle simmer. Stir in the Parmesan cheese until melted and well incorporated.

Add the cooked pasta to the sauce, tossing it well to ensure that the pasta is coated with the creamy red pepper sauce. Adjust seasoning with more salt and pepper if needed.

Serve immediately, garnished with fresh basil on top.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4