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To make creamy roasted red pepper pasta, gather these items: - 12 oz (340g) pasta (penne or fettuccine works well) - 2 large red bell peppers, roasted - 1 cup heavy cream or coconut cream for a dairy-free option - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional, for added heat) You can change some ingredients to suit your taste or needs: - Use whole wheat or gluten-free pasta for a different base. - Swap heavy cream with cashew cream for a creamy vegan option. - Add spinach or kale for extra greens in the sauce. - Try adding cooked chicken or shrimp for a protein boost. - Use different herbs like thyme or oregano for a unique flavor twist. This pasta dish serves about four people. Here’s a rough idea of its nutritional value per serving: - Calories: 550 - Protein: 15g - Carbohydrates: 65g - Fat: 25g - Fiber: 3g - Sugar: 4g These values can change based on your substitutions. Always check the labels for exact amounts. Enjoy this tasty meal while keeping an eye on nutrition! {{ingredient_image_1}} Start by preheating your oven to 450°F (230°C). Grab two large red bell peppers and place them on a baking sheet. Roast them for about 20 to 25 minutes. Turn them every so often. You want the skins to blister and char. This adds great flavor! Once done, take them out and place them in a bowl. Cover it with plastic wrap for around 10 minutes. This helps steam off the skins. When they cool, peel off the skins and remove the seeds. While the peppers cool, fill a large pot with water. Add a good amount of salt and bring it to a boil. Once boiling, add 12 ounces of your choice of pasta, like penne or fettuccine. Cook the pasta according to the package instructions until it's al dente. This usually takes about 8 to 10 minutes. After it's ready, drain the pasta and set it aside. Now, let’s make the sauce! In a blender, combine the roasted red peppers, 1 cup of heavy cream, the minced garlic, and 1 teaspoon of Italian seasoning. Add a pinch of salt and pepper. Blend everything until it's smooth and creamy. This sauce is the heart of the dish! Next, take the pot you used for the pasta and heat 1 tablespoon of olive oil over medium heat. Pour in the creamy red pepper sauce and warm it for about 2 to 3 minutes. Stir constantly to keep it smooth. Once warmed, add your cooked pasta and 1/2 cup of grated Parmesan cheese. Toss everything together. Make sure the pasta is well coated. If the sauce seems too thick, add a tablespoon of pasta water to thin it out. Taste your pasta. Adjust salt, pepper, or add crushed red pepper flakes for some heat. Now, serve your creamy roasted red pepper pasta hot. Garnish with fresh basil leaves or more Parmesan if you like. Enjoy! To get great roasted red peppers, start with fresh bell peppers. Look for ones that are firm and shiny. Preheat your oven to 450°F (230°C). Place the peppers on a baking sheet. Roast them for about 20-25 minutes. Turn them often, so they cook evenly. When they blister and char, they are ready. After roasting, cover them in a bowl with plastic wrap. Let them steam for 10 minutes. This makes peeling easier. Once cool, peel off the skins and remove the seeds. You will have sweet, smoky peppers for your sauce. For the creamy sauce, you can use different ingredients. Heavy cream gives a rich taste, but coconut cream is a great dairy-free option. If you want a lighter sauce, try using Greek yogurt. For a vegan twist, use nutritional yeast instead of Parmesan cheese. This adds a nice cheesy flavor. You can also blend in some spinach or kale for extra nutrition. Experiment with what you have and find your favorite mix! If you like a bit of heat, add crushed red pepper flakes. Start with a small pinch and taste. You can always add more if you want it spicier. If you prefer milder flavors, skip the red pepper flakes completely. Make sure to taste the sauce before serving. This way, you can adjust salt and pepper too. Balancing these flavors is key to a delicious dish. Pro Tips Use Fresh Ingredients: Always opt for fresh bell peppers and herbs for the best flavor in your dish. Adjust Creaminess: If you prefer a lighter sauce, feel free to reduce the amount of cream or substitute with a plant-based alternative. Perfect Pasta Cooking: Ensure your pasta is al dente for the best texture; it will continue to cook slightly when mixed with the sauce. Customize Seasoning: Don't hesitate to tweak the seasoning to your taste; add more Italian seasoning or spices for extra depth. {{image_2}} To make this dish vegan, swap heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. The taste stays rich and creamy. This option works well for those avoiding animal products. You still get the same delicious flavor. Just blend the roasted peppers, garlic, and coconut cream. For extra protein, you can add grilled chicken or shrimp. Tofu also makes a great choice for a plant-based option. Cook it until golden and mix it in with the pasta. You can also use beans, like chickpeas or white beans. They add protein and fiber without changing the taste much. If you need gluten-free pasta, use rice or corn pasta. These options cook well and hold the sauce nicely. Cook them according to the package instructions. The flavor of the roasted peppers shines through, even with gluten-free pasta. You won’t miss traditional pasta at all. After cooking, let the creamy roasted red pepper pasta cool down. Place it in an airtight container. Store it in the fridge for up to three days. When you want to eat it, check for any signs of spoilage. You can freeze this pasta for later use. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you're ready to enjoy it, just thaw it overnight in the fridge. To reheat the pasta, use a saucepan. Add a splash of water or cream to keep it moist. Heat on low, stirring often until warm. You can also use a microwave. Cover the dish and heat in short bursts, stirring in between. This keeps the pasta creamy and delicious. Yes, you can use jarred roasted red peppers. They save time and are handy. Just rinse them to remove excess oil and salt. This will make your dish lighter. The flavor will still be great, but fresh peppers add a nice touch. To make this dish dairy-free, swap heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese for a cheesy taste. This keeps it creamy and delicious without dairy. You won’t miss the cream at all! You can serve this pasta with a simple green salad. Garlic bread pairs well, too. For protein, grilled chicken or shrimp works great. You could also add roasted vegetables for extra flavor. Creamy roasted red pepper pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When reheating, add a splash of water or cream for moisture. This helps the sauce stay creamy and tasty. This blog covered how to make creamy roasted red pepper pasta. We discussed ingredients, cooking steps, and storage tips. You can make simple swaps to fit your diet. Remember, roasting peppers adds flavor. You can choose vegan or gluten-free options too. With these tips, you can enjoy this dish your way. Keep experimenting, and make this recipe yours! Enjoy your cooking journey!

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers and garlic, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fettuccine)
  • 2 large red bell peppers, roasted
  • 1 cup heavy cream or coconut cream
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 0.5 cup grated Parmesan cheese or nutritional yeast
  • to taste Salt and pepper
  • for garnish Fresh basil leaves
  • optional Crushed red pepper flakes

Instructions
 

  • Start by roasting the red pepper. Preheat the oven to 450°F (230°C). Place the bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and place them in a bowl covered with plastic wrap for 10 minutes. This will help steam the skins off. Once cooled, peel the skins off and remove the seeds.
  • While the peppers are cooling, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
  • In a blender, combine the roasted red peppers, heavy cream, minced garlic, Italian seasoning, and a pinch of salt and pepper. Blend until smooth and creamy.
  • In the same pot used for the pasta, heat the olive oil over medium heat. Pour in the red pepper cream sauce and warm it through for about 2-3 minutes, stirring constantly.
  • Add the cooked pasta to the sauce, along with the grated Parmesan cheese. Toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, you can add a tablespoon of pasta water to achieve your desired consistency.
  • Taste the pasta and adjust the seasoning with more salt, pepper, or crushed red pepper flakes for heat if desired.
  • Serve the creamy roasted red pepper pasta hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword creamy, pasta, red pepper, vegetarian