Creamy Roasted Red Pepper Pasta

$- Pasta type choices: You can use 12 oz of penne or fettuccine. Both work great. - Red bell peppers: Use 2 large red bell peppers. They bring sweetness and color. - Other key ingredients: - 1 cup of heavy cream adds richness. - 1 clove of minced garlic gives flavor. - 1 tablespoon of olive oil for sautéing. - 1 teaspoon of smoked paprika adds depth. - ½ teaspoon of red pepper flakes for a little heat. Adjust to your taste. - Salt and pepper to taste. - Optional ingredients for enhanced flavor: - ¼ cup of grated Parmesan cheese for a savory touch. - Fresh basil leaves for a bright garnish. These ingredients come together to create a creamy and flavorful pasta dish. Each adds a unique taste that balances well. Enjoy mixing and matching to suit your palate! Roasting red peppers brings out their sweet flavor. Start by preheating your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast for 25 to 30 minutes. Look for skins that are charred and blistered. This adds depth to the flavor. After roasting, let the peppers cool for about 10 minutes. Once cool, peel off the charred skin. Chop the flesh into small pieces. This gives you the base for your sauce. While your peppers roast, it’s time to cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook until it is al dente. This usually takes about 8 to 10 minutes. Make sure to check the package for specific times. Remember to save 1 cup of pasta water before draining. This starchy water helps the sauce stick to the pasta. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 clove of minced garlic and sauté for about 1 minute. You want the garlic to be fragrant but not brown. Next, add the roasted red peppers, 1 teaspoon of smoked paprika, and ½ teaspoon of red pepper flakes. Stir and cook for about 2 to 3 minutes. Then, pour in 1 cup of heavy cream and bring it to a simmer. The cream makes the sauce rich and smooth. For the smoothest sauce, use an immersion blender. Alternatively, transfer the mixture to a regular blender, then blend until smooth. Stir in salt and pepper to taste. Once your sauce is ready, it’s time to combine. Toss the cooked pasta into the skillet with the creamy red pepper sauce. If the sauce is too thick, add a bit of the reserved pasta water. This helps achieve the right creamy consistency. Mix everything well so that the pasta is coated evenly. Serve the pasta warm. Garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy every delicious bite! To make your creamy roasted red pepper pasta even better, try adding a few spices. Here are some great ideas: - Italian herbs: Dried oregano or basil can add depth. - Lemon zest: A little zest brightens the dish. - Nuts: Toasted pine nuts or walnuts add crunch. You can also mix in some fresh veggies like spinach or cherry tomatoes. They add color and nutrition! When you roast the red peppers, aim for a nice char to build flavor. Here’s how: - Roasting: Set your oven to 400°F (200°C). Place peppers cut-side down on the baking sheet and roast for 25-30 minutes. - Sautéing: After cooking the garlic, add the chopped roasted peppers. Sauté for a few minutes for flavor meld. If you want to keep it simple, you can also blanch the peppers. Boil them for 2-3 minutes, then soak in ice water. This method keeps the color bright! How you serve your pasta can make it even more inviting. Here are some fun ways to present it: - Garnish: Fresh basil leaves on top add a pop of color. - Cheese: Sprinkle extra Parmesan cheese for a rich touch. - Serving style: Use a large bowl or a platter for a family-style meal. You can also drizzle a bit of olive oil or balsamic glaze for a beautiful finish. Enjoy your dish! {{image_2}} You can make this dish even more colorful and tasty by adding veggies. Try spinach, zucchini, or mushrooms. These will boost the flavor and nutrition. You can also use plant-based cream instead of heavy cream. This keeps the dish creamy and rich without dairy. To make this pasta heartier, consider adding protein. Grilled chicken or shrimp pair well with the creamy sauce. If you're looking for a plant-based option, try adding cubed tofu. Just sauté the protein until cooked and mix it in with the pasta. If you need a gluten-free option, don't worry! Many great pastas work well here. Look for gluten-free penne or fettuccine made from rice or chickpeas. These options keep the dish tasty while meeting your dietary needs. To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Make sure to cool it down before sealing. This helps prevent moisture buildup. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, you’ll want to maintain the creamy texture. The best way is to use the stovetop. Place the pasta in a pan over low heat. Add a splash of water or cream to help restore the sauce's creaminess. Stir gently until heated through. You can also use the microwave, but cover it loosely to avoid drying out. If you plan to freeze the dish, let it cool completely first. Portion it into smaller containers for easy meals later. Use freezer-safe containers or bags. Label them with the date. To thaw, place the container in the fridge overnight. For a quick option, you can use the microwave. Just remember to stir well after thawing to mix the sauce back in. I recommend using penne or fettuccine. These shapes hold the sauce well. Penne's ridges catch the creamy sauce perfectly. Fettuccine’s flat shape adds a nice texture. You can use any pasta you like, though. Just make sure it cooks to al dente. This gives you a nice bite and helps it mix with the sauce. Yes, you can prep this dish in advance. Cook the pasta and make the sauce separately. Store them in the fridge for up to two days. When you’re ready to eat, heat the sauce and toss it with the pasta. If the sauce thickens, add a bit of reserved pasta water. This keeps the dish creamy and helps the flavors meld. Yes, the sauce freezes well. After blending, let it cool completely. Store it in an airtight container for up to three months. When you want to use it, thaw it in the fridge overnight. Reheat gently on the stove. If the texture changes, stir in a splash of cream or pasta water to restore creaminess. This post covered the delicious Creamy Roasted Red Pepper Pasta. We explored pasta choices, key ingredients, and steps for making this dish. I shared tips on how to boost flavor and suggested variations for different diets. Storing and reheating tips ensure you enjoy leftovers, too. Cooking can be fun and creative. Try this recipe and make it your own! Enjoy every bite of your tasty creation.$

Savor the deliciousness of creamy roasted red pepper pasta with this simple recipe! This dish combines the richness of heavy cream and the smoky flavor of roasted red bell peppers, making it a perfect meal for any occasion. Follow our easy steps to create a comforting bowl of pasta that your family will love. Click to explore the full recipe and bring this mouthwatering dish to your dinner table tonight!

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Ingredients

12 oz pasta of choice (penne or fettuccine recommended)

2 large red bell peppers

1 cup heavy cream

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions

Preheat the oven to 400°F (200°C).

Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes, or until the skin is charred and blistered.

Remove the peppers from the oven and let them cool for about 10 minutes. Once cooled, peel off the charred skin and chop the flesh into small pieces.

Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Add the roasted red peppers, smoked paprika, and red pepper flakes to the skillet. Stir and cook for about 2-3 minutes.

Pour in the heavy cream and bring to a simmer. Reduce heat and use an immersion blender to blend the sauce until smooth (or carefully transfer to a regular blender and blend).

As the sauce simmers, stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.

Toss the cooked pasta into the skillet with the creamy red pepper sauce, adding a bit of reserved pasta water if needed to achieve desired creaminess.

Serve the pasta warm, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4