Roasted Red Pepper Pasta: A Creamy and Flavorful Recipe

Roasted Red Pepper Pasta: A Flavorful Delight

Roasted Red Pepper Pasta is a dish that never fails to impress. With its vibrant colors and rich flavors, this pasta recipe is not just a meal; it’s an experience that brings warmth and comfort to the table. The history of roasted red peppers dates back to Mediterranean cuisine, where they have been cherished for their sweet, smoky flavor and versatility. This dish beautifully showcases the essence of these peppers, transforming them into a creamy sauce that clings to every strand of pasta.

People love Roasted Red Pepper Pasta for its delightful combination of taste and texture. The creamy sauce, made from blended roasted red peppers, garlic, and a hint of spice, creates a luscious coating that elevates the pasta to new heights. It’s not only delicious but also incredibly convenient to prepare, making it a perfect choice for busy weeknights or special gatherings. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will surely become a favorite in your household.

Ingredients:

• 12 ounces of pasta (penne or fettuccine work well)
• 2 large red bell peppers
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 cup vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Preparing the Roasted Red Peppers

1. Preheat your oven to 450°F (230°C). This high temperature will help to char the peppers, enhancing their flavor.
2. Wash the red bell peppers thoroughly and dry them with a paper towel.
3. Place the peppers on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of olive oil, ensuring they are well coated.
4. Roast the peppers in the preheated oven for about 25-30 minutes, turning them halfway through. You want them to be charred and blistered on all sides.
5. Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to steam the peppers for about 10-15 minutes. This will make peeling them easier.
6. After steaming, peel the skins off the peppers, remove the seeds, and chop them into smaller pieces. Set aside.

Cooking the Pasta

1. While the peppers are roasting, bring a large pot of salted water to a boil.
2. Add the pasta to the boiling water and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
3. Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set aside.

Making the Sauce

1. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
2. Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned.
3. Add the chopped roasted red peppers to the skillet and stir to combine with the garlic and oil.
4. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.
5. Using an immersion blender, blend the sauce until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender, blend until smooth, and then return it to the skillet.
6. Once blended, stir in the heavy cream and bring the sauce back to a gentle simmer. Allow it to cook for another 3-5 minutes, stirring occasionally.
7. Add the grated Parmesan cheese to the sauce, stirring until it melts and combines well. Season with salt and pepper to taste. If the sauce is too thick, you can add some reserved pasta water to reach your desired consistency.

Combining the Pasta and Sauce

1. Add the drained pasta to the skillet with the roasted red pepper sauce.
2. Toss the pasta in the sauce until it is evenly coated. If the sauce seems too thick, add a little more of the reserved pasta water until you achieve the desired creaminess.
3. Let the pasta sit in the sauce for a minute or two on low heat, allowing it to absorb some of the flavors.

Serving the Dish

1. Once everything is well combined, remove the skillet from the heat.
2. Serve the roasted red pepper pasta in bowls, garnishing with fresh basil leaves and additional grated Parmesan cheese if desired.
3. Enjoy your delicious roasted red pepper pasta with a side of garlic bread or a fresh salad for a complete meal!

Tips and Variations

• If you want to add some protein, grilled chicken or shrimp can be a great addition. Simply cook them separately and toss them in with the pasta

  

  Conclusion:

  If you’re looking for a dish that combines simplicity with an explosion of flavor, then this Roasted Red Pepper Pasta is an absolute must-try! The creamy, smoky sauce made from roasted red peppers elevates the pasta to a whole new level, making it a perfect choice for both weeknight dinners and special occasions. Not only is it quick to prepare, but it also showcases the vibrant flavors of fresh ingredients, ensuring that every bite is a delight.

  For serving suggestions, consider pairing this pasta with a light side salad dressed in a tangy vinaigrette to balance the richness of the sauce. A sprinkle of freshly grated Parmesan cheese on top adds a savory touch that complements the dish beautifully. If you’re feeling adventurous, you can also toss in some sautéed spinach or grilled chicken for added protein, or even some sun-dried tomatoes for an extra burst of flavor.

  One of the best things about this Roasted Red Pepper Pasta is its versatility. You can easily customize it to suit your taste preferences or dietary needs. For a vegan option, simply substitute the cream with coconut milk or a cashew cream, and omit the cheese. If you love a bit of heat, add a pinch of red pepper flakes to the sauce for a spicy kick. The possibilities are endless, and that’s what makes this recipe so exciting!

  I encourage you to give this recipe a try and experience the deliciousness for yourself. Cooking can be a wonderful way to express creativity, and I’d love to hear how your version turns out! Don’t forget to share your experience and any variations you come up with. Whether you’re cooking for yourself, your family, or friends, this Roasted Red Pepper Pasta is sure to impress and become a staple in your recipe repertoire.

  So grab your ingredients, fire up that stove, and let the aroma of roasted red peppers fill your kitchen. I can’t wait to see how you make this dish your own! Happy cooking!

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  Roasted Red Pepper Pasta: A Creamy and Flavorful Recipe

  Enjoy a comforting bowl of creamy Roasted Red Pepper Pasta, featuring a rich sauce made from roasted bell peppers, garlic, and Parmesan cheese, tossed with your favorite pasta and garnished with fresh basil. Perfect for a quick weeknight dinner!

  Prep Time15 minutes

  Cook Time30 minutes

  Total Time45 minutes

  Category: Quick Meals

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 12 ounces of pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

  Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Wash the red bell peppers thoroughly and dry them with a paper towel.
  3. Place the peppers on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of olive oil, ensuring they are well coated.
  4. Roast the peppers in the preheated oven for about 25-30 minutes, turning them halfway through until charred and blistered on all sides.
  5. Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to steam the peppers for about 10-15 minutes.
  6. After steaming, peel the skins off the peppers, remove the seeds, and chop them into smaller pieces. Set aside.
  7. While the peppers are roasting, bring a large pot of salted water to a boil.
  8. Add the pasta to the boiling water and cook according to the package instructions until al dente (about 8-10 minutes).
  9. Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set aside.
  10. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
  11. Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1-2 minutes until fragrant but not browned.
  12. Add the chopped roasted red peppers to the skillet and stir to combine with the garlic and oil.
  13. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 5 minutes.
  14. Using an immersion blender, blend the sauce until smooth. Alternatively, transfer to a regular blender, blend until smooth, and return to the skillet.
  15. Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for another 3-5 minutes, stirring occasionally.
  16. Add the grated Parmesan cheese, stirring until it melts and combines well. Season with salt and pepper to taste. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  17. Add the drained pasta to the skillet with the roasted red pepper sauce.
  18. Toss the pasta in the sauce until evenly coated. If the sauce seems too thick, add more reserved pasta water until creamy.
  19. Let the pasta sit in the sauce for a minute or two on low heat to absorb flavors.
  20. Remove the skillet from the heat.
  21. Serve the roasted red pepper pasta in bowls, garnishing with fresh basil leaves and additional grated Parmesan cheese if desired.
  22. Enjoy your delicious roasted red pepper pasta with a side of garlic bread or a fresh salad!

  Notes

  • For added protein, consider adding grilled chicken or shrimp. Cook them separately and toss them in with the pasta.
  • Adjust the amount of red pepper flakes based on your spice preference.