Creamy Roasted Red Pepper Pasta

$- 12 oz pasta of your choice (fettuccine or penne works best) - 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - ½ cup heavy cream (or coconut cream for a dairy-free option) - ¼ cup grated Parmesan cheese (optional) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap the pasta for whole grain or gluten-free types. Instead of heavy cream, try coconut cream for a light taste. If you don’t have Parmesan, nutritional yeast gives a cheesy flavor. Use fresh herbs if you want a brighter taste. Add a pinch of red pepper flakes for heat. You can mix in spinach or cherry tomatoes for extra color and nutrition. For a smoky taste, add smoked paprika. If you love nuts, sprinkle pine nuts on top for crunch. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This heat will help char the peppers. Next, take two large red bell peppers and place them on a baking sheet. Drizzle them with olive oil to help with roasting. Roast the peppers for 25 to 30 minutes. You want the skins to get charred and blistered. After roasting, cover the peppers in a bowl with plastic wrap. Let them steam for about 10 minutes. This steaming makes it easy to peel the skin off. Once cooled, carefully peel the skins, remove the seeds, and slice the peppers into strips. In a large pan, heat one tablespoon of olive oil over medium heat. Add three cloves of minced garlic and sauté them for about one minute. You want the garlic to smell nice, not brown. Next, add the roasted red peppers into the pan and cook for two more minutes. This step brings out the flavors. Now, transfer the pepper and garlic mix to a blender. Pour in half a cup of heavy cream and add ¼ cup of grated Parmesan cheese if you like. Don’t forget one teaspoon each of dried basil and oregano, plus some salt and pepper. Blend everything until it’s smooth and creamy. While making the sauce, cook 12 ounces of your favorite pasta in salted water. Follow the package instructions until it’s al dente. Remember to save about ½ cup of the pasta water before draining the pasta. This water helps in mixing the sauce later. After draining, add the pasta back into the pan you used for the peppers. Pour the creamy roasted red pepper sauce over the pasta. Mix well. If the sauce is too thick, add some reserved pasta water little by little until it reaches your desired consistency. Taste the pasta and add more seasoning if needed. To make perfect pasta, always use plenty of water. This helps the pasta cook evenly. Add a good amount of salt to the water. It should taste like the sea. Cook the pasta just until it is al dente. This means it should still have a slight bite. When you drain the pasta, save some water. This starchy water helps your sauce stick better. If your sauce is too thick, use a little pasta water to thin it out. You can boost the flavor in many ways. For a smoky taste, add a pinch of smoked paprika when blending the sauce. Fresh herbs also add great flavor. Try using basil or thyme for a fresh twist. If you want a kick, add red pepper flakes. Just a tiny pinch can spice things up. You can also sprinkle some extra Parmesan cheese on top for a richer flavor. If your pasta seems bland, check the seasoning. Add more salt or pepper to enhance the taste. If the sauce is too thick, remember to add reserved pasta water gradually. If the sauce separates, blend it again. A quick blend can bring it back together. If you burn the garlic, don’t panic. Start over with fresh garlic. Burnt garlic can ruin the flavor of your dish. Keep these tips handy, and your creamy roasted red pepper pasta will shine at any meal! Pro Tips Roasting Peppers: For a deeper flavor, roast the peppers until they're well-charred. This will enhance the smokiness of your sauce. Pasta Cooking: Always cook pasta in generously salted water; it should taste like the sea. This adds flavor to the pasta itself. Adjusting Sauce Consistency: If the sauce is too thick, use the reserved pasta water to thin it out gradually until it reaches your desired creaminess. Herb Substitutions: Feel free to experiment with fresh herbs instead of dried ones. Fresh basil or oregano adds a vibrant taste to your sauce. {{image_2}} You can easily make this dish vegan. Swap the heavy cream with coconut cream. This gives a rich taste without dairy. If you want a lighter option, you can use almond or cashew cream. For cheese lovers, skip the Parmesan or use a vegan version. This keeps the flavors bright and creamy. While fettuccine and penne are great, you can try other pasta types. Spaghetti, farfalle, or even whole wheat pasta work well too. Each pasta brings a unique texture. Choose what you like best for this dish. Cooking times may vary, so check the package instructions. To make this meal heartier, add protein or veggies. Cooked chicken, shrimp, or tofu blend nicely with the sauce. For veggies, try spinach, broccoli, or cherry tomatoes. You can sauté them with the garlic for extra flavor. This makes your dish colorful and nutritious. After you finish your meal, let the pasta cool down. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it tightly to keep it fresh. If you want to enjoy it later, this method works great! To reheat the pasta, you can use a pan or microwave. If using a pan, add a splash of water. Heat it over low heat, stirring until warm. In the microwave, heat it in 30-second intervals. Stir between each interval to avoid hot spots. This keeps the creamy texture just right. If you want to freeze the pasta, put it in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently for the best taste. You can use coconut cream for a dairy-free option. Silken tofu also works well. Both options will keep the dish creamy and delicious. You can blend silken tofu until smooth. This adds a nice texture without using dairy. This pasta lasts about three to five days in the fridge. Store it in an airtight container to keep it fresh. Remember to let it cool before sealing it up. This helps to avoid extra moisture that can make it soggy. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately, then combine them when you are ready to serve. This keeps the pasta from getting too soft. You can also reheat the sauce gently on the stove. Add a splash of water to help it loosen up. In this article, we explored all the essential aspects of making Creamy Roasted Red Pepper Pasta. You learned about key ingredients and substitutions for flexibility. The step-by-step guide showed how to prep, cook, and combine everything perfectly. With tips for ideal pasta and ways to enhance flavors, you can avoid common pitfalls. We also discussed tasty variations, storage methods, and answered common questions. Enjoy creating this dish to wow your friends and family! Remember, cooking should be fun and satisfying.$

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers and garlic, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

12 oz pasta of your choice
2 large red bell peppers
1 tablespoon olive oil
3 cloves garlic, minced
0.5 cup heavy cream
0.25 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt
to taste pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and drizzle with a little olive oil. Roast in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes. After steaming, peel off the skins, remove the seeds, and slice the peppers.
In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the roasted red peppers to the pan and cook for another 2 minutes.
Transfer the pepper and garlic mixture into a blender. Add the heavy cream, Parmesan cheese (if using), dried basil, dried oregano, salt, and pepper. Blend until smooth and creamy.
Cook the pasta according to package instructions in salted water until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
In the pan used for the peppers, combine the drained pasta with the creamy roasted red pepper sauce. Mix well, adding reserved pasta water a little at a time until you reach the desired consistency.
Taste and adjust seasoning if needed.

Notes

Serve garnished with fresh parsley and extra Parmesan cheese if desired.

Keyword creamy, pasta, roasted red pepper, vegetarian