Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is smoky, silky, and utterly comforting! A luscious sauce made with roasted red peppers, garlic, and Parmesan, tossed with your favorite pasta.
Servings: 4 servings
Ingredients
- 8 oz pasta of choice penne, rigatoni, or spaghetti work beautifully
- 2 large red bell peppers roasted and peeled
- 1 cup heavy cream creates the creamy texture
- 2 tablespoons olive oil for sautéing garlic and adding richness
- 3 cloves garlic minced
- 1/2 cup grated Parmesan cheese adds savory, nutty notes
- 1 teaspoon salt to enhance flavors
- 1/2 teaspoon black pepper for mild heat and complexity
- 1/2 teaspoon red pepper flakes optional, for a touch of spicy kick
- Fresh basil for garnish and a pop of freshness
Instructions
Roasting and Preparing Peppers
- Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides. Remove from oven and place peppers in a bowl covered with plastic wrap or in a sealed paper bag to steam for 15 minutes.
- Peel off the charred skin, remove stems and seeds, and roughly chop the peppers. Set aside.
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve about 1/2 cup pasta water before draining.
Making the Sauce
- In a blender or food processor, combine roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour the roasted red pepper cream sauce into the skillet with garlic. Stir and heat gently. Add salt, black pepper, and red pepper flakes if using. Add reserved pasta water a tablespoon at a time if sauce is too thick to desired consistency.
- Add drained pasta to the skillet and toss to coat evenly with sauce. Cook for 1-2 more minutes to combine flavors.
- Plate pasta and garnish with fresh basil leaves. Optionally sprinkle additional Parmesan on top. Serve immediately.
Equipment
- Baking Sheet
- Blender or food processor
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Tongs
Notes
- Roast the peppers until skin is well charred for best smoky flavor.
- Reserve pasta water to thin the sauce as needed for perfect creaminess.
- Use any pasta shape you like; ridged or tubular pastas hold sauce best.
- Store leftovers in an airtight container in fridge up to 3 days; reheat gently adding cream or pasta water.
- For dairy-free, substitute heavy cream with coconut or cashew cream and use dairy-free Parmesan alternative.