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To make One-Pot Creamy Roasted Red Pepper Pasta, you need the following ingredients: - 12 oz (340g) pasta (penne or fusilli works well) - 2 large roasted red peppers, peeled and chopped (store-bought or homemade) - 1 cup heavy cream - 1 cup vegetable broth - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (adjust for spice preference) - Salt and pepper to taste - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh basil leaves for garnish You can easily swap out some ingredients if needed. Here are a few ideas: - Pasta: Use gluten-free pasta or whole wheat pasta for a healthier option. - Heavy cream: Coconut milk or cashew cream works well for a lighter version. - Vegetable broth: Chicken broth can add more flavor if you don’t need it to be vegan. - Parmesan cheese: Nutritional yeast is great for a vegan alternative. Choosing the right brands makes a big difference in taste. Here are my favorites: - Pasta: Barilla or De Cecco for quality and texture. - Roasted Red Peppers: Mezzetta or Delallo offer great flavors. - Heavy Cream: Organic Valley for a rich, creamy texture. - Vegetable Broth: Pacific Foods is my go-to for flavor and quality. - Parmesan Cheese: Locatelli is a top choice for its sharp flavor. These brands help you create a dish that is both delicious and satisfying. Happy cooking! Start by gathering your ingredients. You will need a large pot or deep skillet. Heat a little olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes. You want the onion to become soft and clear. Next, add the minced garlic and cook for 1-2 minutes. Stir it often to avoid burning. Then, mix in the chopped roasted red peppers. Add smoked paprika, Italian seasoning, and red pepper flakes. Cook this for 2-3 minutes. This helps the flavors blend well together. Now, pour in the vegetable broth and heavy cream. Bring this mix to a gentle simmer. It should bubble softly. Once simmering, add your pasta. Make sure the pasta is fully submerged in the sauce. Cook it according to the package guide. Stir it occasionally, so it does not stick. This will take about 10-12 minutes. You want the pasta to be al dente, with some sauce absorbed. When the pasta is done, turn off the heat. Stir in the grated Parmesan cheese. Mix until it melts and the sauce is creamy. If the sauce is too thick, add a splash of vegetable broth to thin it out. Season with salt and pepper to your taste. For serving, use shallow bowls. Garnish with fresh basil leaves and a sprinkle of extra Parmesan. This adds a nice touch and color to your dish. Enjoy your creamy roasted red pepper pasta! To make the sauce creamy, use heavy cream. It thickens and adds richness. Start by sautéing onions and garlic. This builds a flavor base. When you add roasted red peppers, they blend smoothly. The smoky taste from smoked paprika enhances the creaminess. Stir well to mix all flavors before adding the broth and cream. If it feels too thick, add more broth bit by bit. Remember, a little salt and pepper go a long way here. Cooking pasta just right is key to this dish. Follow the package instructions closely. Usually, this takes about 10-12 minutes. Stir the pasta often during cooking. This keeps it from sticking together. You want the pasta to stay al dente, which means firm to the bite. Remember, it will cook a bit more in the sauce, so don’t overdo it! Avoid these mistakes for great pasta. First, don't skip sautéing the onions and garlic. This creates depth in flavor. Next, don't add too much pasta to the pot. It should be just submerged in the sauce. If you add too much, it will dry out. Lastly, don’t forget to taste and adjust seasoning. A little salt, pepper, or red pepper flakes can change everything! {{image_2}} To make this dish vegan, swap out the Parmesan cheese for nutritional yeast. Nutritional yeast adds a cheesy flavor without any dairy. Use about one cup to keep the creaminess. It blends well into the sauce, making it rich and tasty. You can also add a splash of plant-based cream for extra creaminess. This option is perfect for those who want a dairy-free meal. If you want to add protein, chicken or shrimp work well. For chicken, use diced breast. Sauté it in the pot before adding veggies. Cook it until golden and fully cooked, then add the onion and garlic. For shrimp, add them after the pasta is nearly done cooking. Cook them until they turn pink and opaque. This variation makes the dish heartier and more filling. You can switch up the pasta shape to suit your taste. Penne and fusilli are great, but try using spaghetti or bowtie pasta too. Each shape holds the sauce differently, giving you a new experience. Just make sure to adjust the cooking time based on the pasta you choose. Following the package instructions will help you achieve the best texture. To store your leftover One-Pot Creamy Roasted Red Pepper Pasta, let it cool first. Then, place it in an airtight container. Make sure to press out any extra air. This helps keep the pasta fresh. Store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When it's time to enjoy your pasta again, reheat it gently. Use a skillet over low heat. Add a splash of vegetable broth or cream to help it warm up without drying out. Stir often to keep it smooth. You can also use the microwave. Just cover it and heat in short bursts. Stir in between to ensure even heating. To freeze your pasta, pack it tightly in a freezer-safe container. Make sure to leave a little space at the top. The pasta will expand as it freezes. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best results. Yes, you can use store-bought roasted red peppers. They save time and work well. Just drain and chop them before adding to your dish. You still get great flavor without the work of roasting them yourself. Absolutely! You can use half-and-half or whole milk instead of heavy cream. For a dairy-free option, use coconut milk or almond milk. Keep in mind that these changes may affect the creaminess of the sauce. Yes, this recipe is great for meal prep. You can cook it, portion it out, and store it in the fridge. It keeps well for up to 4 days. Just reheat it on the stove or in the microwave before serving. To adjust the spice level, simply change the amount of red pepper flakes. For a milder flavor, use less or skip them altogether. If you want more heat, add more red pepper flakes or a pinch of cayenne. This blog post covered key ingredients and their substitutes, plus tips for perfect pasta. You learned how to cook with fresh veggies and create creamy sauce. We also explored tasty variations like vegan options and added proteins. Finally, we discussed how to store and reheat your dish for best taste. Keep these tips in mind, and you’ll enjoy great pasta every time. Enjoy cooking with confidence!

One-Pot Creamy Roasted Red Pepper Pasta

Discover the deliciousness of one-pot creamy roasted red pepper pasta! This easy recipe combines roasted red peppers, rich cream, and savory spices for a flavorful meal in just 25 minutes. Perfect for busy weeknights, this dish is guaranteed to impress your family and friends. Ready to savor this creamy delight? Click through to explore the full recipe and make your next dinner unforgettable!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli works well)

2 large roasted red peppers, peeled and chopped (store-bought or homemade)

1 cup heavy cream

1 cup vegetable broth

1 small onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

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

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

      Stir in the roasted red peppers, smoked paprika, Italian seasoning, and red pepper flakes. Cook for 2-3 minutes, allowing the flavors to meld.

        Pour in the vegetable broth and heavy cream, and bring the mixture to a gentle simmer.

          Add the pasta to the pot, ensuring it is submerged in the creamy sauce. Cook according to the package instructions, stirring occasionally, until the pasta is al dente and has absorbed a nice amount of sauce (about 10-12 minutes).

            Once cooked, turn off the heat and stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, you can adjust the consistency with a splash of extra vegetable broth.

              Season with salt and pepper to taste.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                  - Presentation Tips: Serve the pasta in shallow bowls, garnished with fresh basil leaves and a sprinkle of extra Parmesan on top for a vibrant finish. Enjoy!