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To achieve the perfect Creamy Roasted Red Pepper Pasta, it’s essential to understand the ingredients that contribute to its deliciousness. Each component plays a crucial role in building the flavor profile and ensuring a creamy, luscious sauce.

Creamy Roasted Red Pepper Pasta

Indulge in the ultimate comfort food with Creamy Roasted Red Pepper Pasta, a dish that promises both richness and satisfaction. This recipe showcases the delightful combination of roasted red peppers and creamy sauce, creating vibrant flavors that will elevate your dining experience. Easy to prepare and adaptable for various dietary needs, this pasta dish caters to everyone. Whether enjoyed as a weeknight dinner or a special occasion meal, it's guaranteed to impress. Discover the secrets to achieving the perfect texture and flavor in every bite.
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Ingredients
  

12 oz (340g) pasta of choice (fettuccine or penne works well)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, finely chopped

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

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

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: extra grated cheese for serving

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Roast in the oven for about 25 minutes or until the skins are charred and blistered.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Remove from heat.

      Prepare the Sauce: Once the peppers are done roasting, place them in a bowl and cover with plastic wrap for 10 minutes to steam. This will make peeling them easier. After steaming, peel away the charred skins and add the roasted peppers to a blender along with the sautéed onion and garlic, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.

        Cook the Pasta: While preparing the sauce, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta cooking water, then drain the pasta.

          Combine Pasta and Sauce: In the same skillet used for the aromatics, add the creamy roasted red pepper sauce and heat over medium-low. If the sauce is too thick, slowly add some reserved pasta water until desired consistency is reached. Add the drained pasta to the skillet and toss to combine. Stir in the grated Parmesan cheese until melted and creamy.

            Season and Serve: Taste and adjust the seasoning with salt, pepper, and red pepper flakes. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

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