Creamy Roasted Red Pepper Pasta – So Rich & Delicious!

Discover the comfort of Creamy Roasted Red Pepper Pasta with a recipe that’s both simple and delicious. This dish features a rich, velvety sauce made from roasted red peppers, adding a sweet and smoky flavor to your pasta. Perfect for weeknight dinners, it’s easily adaptable for meat lovers, vegetarians, or vegans. Packed with nutrients, this meal is not only indulgent but also nourishing, making it a delightful choice for any occasion. Try it today!

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Ingredients

12 oz pasta of your choice (fettuccine or penne work great)

2 large red bell peppers

1 medium onion, roughly chopped

4 cloves garlic, minced

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

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

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves, for garnish

Red pepper flakes (optional for a little heat)

Instructions

Roast the Bell Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast in the oven for about 25-30 minutes, or until the skins are blistered and blackened. Once done, transfer them to a bowl and cover with plastic wrap for about 10 minutes. This will help to steam the skins off easily.

Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Prepare the Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then, add the minced garlic and cook for an additional 1 minute, until fragrant.

Blend the Sauce: Remove the skins from the roasted bell peppers and place the peppers in a blender or food processor. Add the sautéed onions and garlic, heavy cream, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Blend until smooth and creamy.

Combine Pasta and Sauce: Return the drained pasta to the skillet over low heat. Pour the roasted red pepper sauce over the pasta, stirring to combine. If the sauce is too thick, add some reserved pasta water a little at a time until you reach your desired consistency.

Serve: Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve the creamy roasted red pepper pasta hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4