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To make this tasty dish, you need some key ingredients. Here’s your list: - 12 oz (340g) pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) You can spice things up with these optional ingredients: - ½ teaspoon red pepper flakes (for heat) - Fresh basil leaves (for garnish) To make your cooking easier, gather these tools: - Baking sheet (for roasting peppers) - Large pot (for boiling pasta) - Large skillet (for sautéing) - Blender (for making the sauce) - Measuring cups and spoons (for accuracy) These ingredients and tools will help you create a creamy and flavorful dish that everyone will love. Enjoy the process of cooking and let your kitchen come alive with rich flavors! To start, preheat your oven to 450°F (230°C). Grab two large red bell peppers and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil. This helps the peppers roast well. Roast them for about 25-30 minutes. Remember to turn them halfway for even cooking. The skins should be charred and blistered when done. Once roasted, remove them from the oven. Place the peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This makes it easy to peel off the skins. While your peppers roast, fill a large pot with water and add salt. Bring it to a boil. Add 12 ounces of pasta, like penne or fettuccine. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once done, drain the pasta. Be sure to save about ½ cup of the pasta cooking water for later use. Now, let’s make the creamy sauce. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add a small chopped onion. Sauté it for about 5 minutes until it is translucent. Then, add 3 cloves of minced garlic. Cook for another 1-2 minutes until you smell the garlic. Next, take your roasted peppers and peel off the skins. Remove the seeds. Put the peeled peppers in a blender. Add the sautéed onions, garlic, 1 cup of heavy cream, and 1 cup of vegetable broth. Also, include 1 teaspoon of smoked paprika, and if you like heat, add ½ teaspoon of red pepper flakes. Season with salt and pepper. Blend everything until it is smooth. Pour the creamy red pepper sauce into the skillet. Place it over low heat. Add the cooked pasta and toss to coat. If the sauce is too thick, add some of that reserved pasta water until it reaches your desired creaminess. Stir in ½ cup of grated Parmesan cheese until it melts and blends in smoothly. Adjust the seasoning as needed with more salt, pepper, or red pepper flakes. Now, you’re ready to enjoy a delicious plate of creamy roasted red pepper pasta! To roast your peppers well, choose bright, firm red bell peppers. Look for ones with smooth skin. Preheat your oven to 450°F (230°C). Drizzle them with olive oil and roast for 25-30 minutes. Turn them halfway for even cooking. When the skins are charred, place them in a bowl and cover with plastic wrap. This will help the skins peel off easily. For a rich and creamy sauce, blend the roasted peppers with heavy cream and vegetable broth. This mix creates a smooth texture. If the sauce is too thick, add reserved pasta water a little at a time. This will help you control the creaminess. Stir in grated Parmesan cheese at the end for extra flavor and creaminess. Avoid using undercooked peppers; they won’t have the right flavor. Do not skip the blending step; it gives the sauce its creamy quality. Watch the heat when sautéing onions and garlic. If you cook them too fast, they can burn. Lastly, taste your sauce before serving. Adjust salt, pepper, or red pepper flakes as needed for your desired flavor. {{image_2}} You can easily make this pasta vegan. To do this, swap the heavy cream for coconut cream or cashew cream. Both options keep the dish rich and creamy. Use nutritional yeast instead of Parmesan cheese to add a cheesy flavor. This change makes the dish plant-based and just as tasty. Want to boost the protein? Add cooked chicken, shrimp, or tofu to the pasta. These options mix well with the sauce and make it more filling. For veggies, consider spinach, mushrooms, or roasted zucchini. These additions add color and nutrition without overpowering the dish. While penne and fettuccine are great, you can try other types. Rotini, farfalle, or whole wheat pasta work well too. Each type brings its own texture and shape. If you want a gluten-free option, use chickpea or lentil pasta. These options give you variety while keeping it delicious. To store your leftover creamy roasted red pepper pasta, let it cool first. Place the pasta in an airtight container. Cover it tightly to keep out air. It will stay fresh in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating pasta, use the stovetop for best flavor. Add a splash of water or broth to the pan. Heat it on low and stir gently. This helps the sauce stay creamy. Avoid the microwave if you can, as it can dry out the pasta. Freezing creamy roasted red pepper pasta is easy. Portion it into freezer-safe containers. Make sure to leave some space at the top, as it will expand when frozen. It can last up to three months in the freezer. To eat, thaw it overnight in the fridge. Reheat it on the stovetop for the best texture. Yes, you can make this recipe ahead of time. Cook the pasta and sauce separately. Store the sauce in the fridge for up to three days. When ready to eat, reheat the sauce and mix it with the pasta. This way, you keep the pasta from getting too soft. If you want a lighter option, use half-and-half instead of heavy cream. You can also try coconut milk for a dairy-free choice. Silken tofu blended until smooth can work well too. It gives a nice creamy texture without the fat. The spice level depends on how much red pepper flakes you use. A half teaspoon adds a little kick. If you like it spicier, add more. Start with a small amount and taste as you go. You can always add more, but it's hard to take spice out. This pasta pairs well with a simple green salad. A side of garlic bread is also great. If you want protein, grilled chicken or shrimp work nicely. For a vegetarian option, add sautéed spinach or roasted vegetables. In this post, we explored making creamy roasted red pepper pasta. We covered essential and optional ingredients, tools needed, and step-by-step instructions. Tips helped you roast peppers and avoid common mistakes. We also discussed vegan options and how to store leftovers. This dish offers great flavor and is simple to make. With a few tweaks, you can personalize it to your taste. Enjoy cooking and experimenting with this fantastic recipe!

Creamy Roasted Red Pepper Pasta

Indulge in the deliciousness of creamy roasted red pepper pasta with this easy recipe! Learn how to roast sweet red peppers, make a rich and smooth sauce, and perfectly cook your pasta for a satisfying meal. This dish is perfect for a cozy dinner or impressing guests.
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Ingredients
  

12 oz (340g) pasta (e.g., penne or fettuccine)

2 large red bell peppers

1 small onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (optional, for heat)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for about 25-30 minutes, turning halfway, until the skins are charred and blistered. Remove from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. This will help loosen the skins.

    Cook the Pasta: While the peppers are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about ½ cup of the pasta cooking water.

      Sauté Onions and Garlic: In a large skillet, heat the remaining tablespoon of 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.

        Prepare the Creamy Sauce: Once the peppers have cooled, peel off the skins and remove the seeds. Add the roasted peppers to a blender along with the sautéed onions, garlic, heavy cream, vegetable broth, smoked paprika, red pepper flakes (if using), and season with salt and pepper. Blend until smooth.

          Combine Uncooked Ingredients: Pour the creamy red pepper sauce into the skillet, and place it over low heat. Add the cooked pasta into the skillet and toss to coat. If the sauce is too thick, add the reserved pasta water a little at a time until the desired creaminess is achieved. Stir in the grated Parmesan cheese until melted and smooth.

            Final Adjustments: Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if needed.

              - Presentation Tips: Serve the pasta in warm bowls, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese. Drizzle with a bit of olive oil for an appealing shine.

                Prep Time: 10 mins | Total Time: 45 mins | Servings: 4