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- 12 oz pasta of your choice - 2 large roasted red bell peppers - 1 cup heavy cream - 1 clove garlic, minced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes - Fresh basil leaves for garnish - 1/2 cup grated Parmesan cheese - Salt and black pepper to taste For this creamy roasted red pepper pasta, I love to use penne or fettuccine. Both hold the sauce well and add a nice chew. Roasting the red bell peppers brings out their natural sweetness. You can roast them on a grill or under a broiler until they are charred. The heavy cream creates that rich, creamy texture. A single clove of garlic adds flavor without overpowering the dish. Olive oil helps to sauté the garlic and brings everything together. I often add smoked paprika for depth. If you like a bit of heat, red pepper flakes work wonders. Fresh basil leaves are perfect for garnishing and add a fresh taste. Finally, don't forget the Parmesan. It melts beautifully and enhances the creaminess. Adjust salt and black pepper to your liking for the best flavor. For the full recipe, check out the cooking instructions. This dish is simple yet satisfying, perfect for any night of the week. - Bring salted water to a boil. - Cook the pasta according to package instructions. Cooking pasta is easy. Make sure the water is salty. This adds flavor to the pasta. Stir the pasta well while it cooks. This helps it not stick together. When it is done, save a cup of the water. Drain the pasta and set it aside. - How to roast red bell peppers - Peeling and chopping tips To roast red bell peppers, you can use a broiler or a grill. Place them in the heat until they are blackened on all sides. After roasting, put the peppers in a bowl and cover it. This helps the skin come off easily. After about 10 minutes, peel off the charred skin. Cut off the stems and remove the seeds. Now, chop them into smaller pieces for the sauce. - Blending roasted peppers and cream - Adjusting seasoning to taste In a blender, combine the roasted peppers, heavy cream, garlic, smoked paprika, salt, and black pepper. Blend until everything is smooth and creamy. You can taste the sauce to see if you need more salt or pepper. If you want a little heat, add the red pepper flakes too. Mix this creamy sauce with your cooked pasta. If the sauce seems too thick, add some of the saved pasta water. This will make it just right! For the full recipe, check out the details above. Cooking pasta al dente is key for good texture. Al dente means the pasta is firm but cooked through. It holds up better in the sauce. To achieve this, check the package for cooking times. Start tasting a minute early. Before draining, save a cup of pasta water. This liquid is starchy and helps the sauce stick. If your sauce is too thick, add some reserved water. It also adds flavor and creaminess. To boost flavor, try adding spices. A pinch of Italian seasoning or garlic powder works well. Don't forget about fresh herbs like parsley or basil for a fresh taste. If you want more heat, increase the red pepper flakes. Be careful not to overdo it. You want a balance of creaminess and spice. The cream should tone down the heat, making it enjoyable. Pair this dish with a crisp green salad. A simple side salad with lemon dressing adds freshness. You can also serve garlic bread for a comforting touch. For garnishes, sprinkle more Parmesan cheese on top. Fresh basil leaves add color and taste. If you're feeling creative, serve the pasta in a hollowed-out bell pepper. This adds a fun twist and makes it eye-catching. {{image_2}} You can easily add proteins to your creamy roasted red pepper pasta. Chicken, shrimp, or sausage work well. For chicken, grill or pan-fry it until cooked through. Slice it and mix it into the pasta. If you prefer shrimp, sauté them in olive oil until pink and tender. For sausage, cook it in a skillet until browned, then slice or crumble it into the dish. Each protein adds a unique flavor and texture to the meal. If you want a vegetarian version, simply skip the meat. For a vegan option, replace heavy cream with coconut milk or cashew cream. These alternatives keep the sauce rich and creamy. You can also use a gluten-free pasta if needed. Options like rice or chickpea pasta are great substitutes. Feel free to experiment with different sauces. You can swap out the red pepper sauce for a tomato-based sauce or even a fresh pesto. Mixing in other vegetables like spinach or zucchini can add color and nutrition. Just ensure to sauté them until tender before combining them with the pasta. These variations keep the dish exciting and can cater to many tastes. To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Place the container in the fridge. It will stay good for about three to four days. If you want to freeze it, use a freezer-safe container. Make sure to leave some space at the top since the pasta may expand when frozen. It can last for up to three months in the freezer. When it's time to eat your leftovers, reheat them gently. You can use a microwave or a skillet on low heat. If using a microwave, add a splash of water to the pasta. This helps prevent it from drying out. For a skillet, stir in a little olive oil or cream as you heat it. You can also add leftover pasta to soups or salads for a new twist. You can store creamy roasted red pepper pasta in the fridge for up to four days. In the freezer, it lasts about three months. Always check for signs of spoilage. If you see mold or an off smell, it’s best to toss it. Keeping an eye on these signs helps ensure you enjoy your meals safely. To add some heat, try these tips: - Use more red pepper flakes for extra spice. - Add chopped jalapeños or fresh chili peppers. - Include a dash of hot sauce in the creamy sauce. These options let you control the heat level and make it your own. Yes, you can prep ahead of time. - Cook the pasta and store it in the fridge. - Make the creamy sauce and keep it in an airtight container. - Combine both just before serving for the best taste. This way, you save time and enjoy a quick meal. I recommend these pasta types: - Penne: Holds sauce well in each bite. - Fettuccine: Offers a nice, flat surface for the sauce. - Spaghetti: A classic choice that pairs well. All these options work great and taste delicious. Yes, you can easily make it gluten-free. - Use gluten-free pasta made from rice or corn. - Check labels to avoid hidden gluten ingredients. This way, everyone can enjoy this tasty dish. For the [Full Recipe](#), just follow the steps as usual. This blog post shared a simple and tasty creamy roasted red pepper pasta recipe. You learned about key ingredients, cooking steps, and storage tips. I also covered different variations, like adding proteins or making it vegan. Embrace your creativity in the kitchen! Experiment with flavors and ingredients you love. A delicious dish is just a recipe away. Enjoy your cooking adventure!

Creamy Roasted Red Pepper Pasta

Indulge in a delicious bowl of creamy roasted red pepper pasta that’s quick and easy to make! With just a handful of ingredients like roasted red bell peppers, heavy cream, and Parmesan cheese, you can whip up a comforting meal in just 30 minutes. This recipe is perfect for busy weeknights or impressing guests. Click to explore the step-by-step guide and bring this flavorful dish to your dinner table tonight!
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Ingredients
  

12 oz pasta of your choice (e.g., penne or fettuccine)

2 large red bell peppers, roasted and peeled

1 cup heavy cream

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional for heat)

1/2 cup grated Parmesan cheese (plus more for serving)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: 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, then drain and set aside.

    Prepare the Roasted Peppers: If you haven’t done so already, roast the red bell peppers by placing them under a broiler or on a grill until charred on all sides. Transfer them to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, peel off the skin, remove the stems and seeds, and roughly chop.

      Make the Creamy Sauce: In a blender, combine the roasted red peppers, heavy cream, garlic, smoked paprika, red pepper flakes, salt, and black pepper. Blend until smooth and creamy.

        Combine the Pasta and Sauce: In a large skillet, heat olive oil over medium heat. Pour the creamy red pepper sauce into the skillet. Let it simmer for about 2-3 minutes until warmed through. Add the cooked pasta and toss to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

          Add Cheese: Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with more salt and pepper if needed.

            Serve: Plate the creamy roasted red pepper pasta and top with additional Parmesan cheese and fresh basil leaves for garnish.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4