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To make creamy roasted red pepper pasta, gather these simple ingredients: - 12 oz (340g) pasta of choice (fettuccine or penne recommended) - 3 large red bell peppers, roasted and peeled - 1 cup heavy cream - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving Each ingredient plays a key role in bringing out rich flavors. The roasted red peppers add sweetness, while heavy cream gives the dish its creamy texture. While you can use any pasta, fettuccine and penne work best. Fettuccine's flat shape holds the sauce well, while penne's tubes catch every bit of flavor. Both types create a satisfying bite. To enhance your dish, consider these garnishes: - Fresh basil leaves: They add color and a burst of fresh flavor. - Grated Parmesan cheese: This adds a salty, nutty touch. Feel free to experiment with other toppings, like crushed red pepper flakes for heat or pine nuts for crunch. These small additions can elevate the entire meal. {{ingredient_image_1}} To start, boil a large pot of salted water. Add 12 ounces of your favorite pasta. Fettuccine or penne works great here. Cook the pasta according to the package instructions. I usually aim for al dente, which gives a nice bite. Once it’s done, save 1 cup of the pasta water before draining. Set the pasta aside. Next, we need to roast three large red bell peppers. You can do this over an open flame or in the oven. If using the oven, set it to broil. Roast the peppers until the skin is nicely charred. This adds a sweet, smoky flavor. Once charred, let them cool down. Peel off the skin and remove the seeds. Now it’s time to make the sauce. In a blender, combine the roasted peppers, one cup of heavy cream, two tablespoons of olive oil, three minced garlic cloves, one teaspoon of smoked paprika, one teaspoon of dried basil, and a pinch of salt and pepper. Blend everything until it’s smooth and creamy. The sauce should be thick but pourable. In a large skillet over medium heat, pour in the creamy roasted red pepper sauce. Bring the sauce to a gentle simmer. Add the drained pasta to the skillet. If the sauce is too thick, slowly mix in some reserved pasta water. Stir until the pasta is well coated in the sauce. Once everything is mixed, taste your dish. Adjust the seasoning if needed. Now, it’s time to plate! Divide the pasta among plates. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese. Enjoy your creamy roasted red pepper pasta! Roasting red peppers gives them a sweet, smoky flavor. You can roast them over an open flame or in the oven. If using a flame, hold the pepper with tongs until the skin is blackened. For the oven, place them on a baking sheet and set it to broil. Turn them every few minutes until all sides are charred. After roasting, let them cool. This makes peeling easier. Remove the skin and seeds before using them in your sauce. The sauce may be thick after blending. If it is too thick, use some reserved pasta water to thin it out. Start by adding a little water at a time. Stir and check the texture. You want it creamy, not runny. This method helps to keep the sauce rich while ensuring it coats your pasta nicely. To boost the flavor of your creamy sauce, consider adding more spices. A pinch of cayenne pepper can add heat. Fresh herbs like thyme or oregano add depth. You might also try adding a squeeze of lemon juice for brightness. Experiment with these options to find your perfect flavor balance. Don't forget to taste and adjust the seasoning as you go! Pro Tips Roast the Peppers Well: Ensure the red bell peppers are charred evenly for a deeper flavor. This adds a smoky richness to the sauce. Use Reserved Pasta Water: Don't forget to reserve pasta water before draining. It helps to adjust the sauce consistency while adding flavor. Blend Until Smooth: For a perfectly creamy sauce, blend the roasted peppers and cream until completely smooth, with no lumps remaining. Garnish Generously: Fresh basil and grated Parmesan cheese add not only flavor but also a beautiful presentation to your dish. {{image_2}} You can easily make this dish vegetarian by leaving out the cheese. To make it vegan, swap the heavy cream for a plant-based cream. Coconut cream works well here. You could also use cashew cream for a nutty taste. Both options keep the dish rich and smooth. For a protein boost, consider adding grilled chicken or shrimp. Cook them in the same skillet before adding the sauce. You can also add chickpeas or lentils for a plant-based protein. They blend well with the creamy sauce. Just toss them in with the pasta for a hearty meal. Feel free to change up the seasonings to match your taste. If you want a spicy kick, add red pepper flakes. For a fresh flavor, mix in some lemon juice or zest. You can also try different herbs like oregano or thyme. These changes can make your dish unique and fun. After you enjoy your creamy roasted red pepper pasta, store leftovers in an airtight container. Keep the pasta in the fridge for up to three days. Make sure to let it cool before sealing. This helps maintain its texture and flavor. To reheat your pasta, you can use the microwave or the stovetop. If using the microwave, place the pasta in a bowl and cover it. Heat in short bursts of 30 seconds, stirring in between. If using the stovetop, add a splash of water or cream to a pan. Heat over low heat, stirring until hot. This keeps the sauce creamy. You can freeze the pasta for longer storage. First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. This way, you can enjoy a quick meal on busy days! Yes, you can use jarred roasted red peppers. They save time and still taste great. Look for ones packed in water or oil. These peppers will bring good flavor to your sauce. Just drain them before using. If you want a richer taste, try to use fresh roasted peppers when you can. Fettuccine or penne works best for this dish. Both hold the creamy sauce well. Fettuccine has a nice flat shape that grabs the sauce. Penne's tube shape lets the sauce get inside. You can also use other pasta types like spaghetti or farfalle. Choose what you like best! To make this dish gluten-free, simply use gluten-free pasta. Many brands offer great options that mimic regular pasta. Just cook it according to the package. The sauce is naturally gluten-free, so you don’t need to change it. Enjoy this tasty dish without worry! Yes, you can make this recipe ahead of time. Cook the pasta and sauce, then store them separately. Keep the sauce in the fridge for up to three days. When ready to eat, warm the sauce and mix it with the pasta. If the sauce thickens, add some reserved pasta water to loosen it up. This blog post covered all the steps to make a delicious pasta dish. We started with the key ingredients needed for a creamy sauce. Then, I walked you through cooking pasta and roasting peppers. We blended everything together for rich flavor. I included tips to improve your dish and variations for different diets. Remember, leftovers store well and can be reheated easily. Enjoy making this dish your own! Save time with the FAQs for quick answers.

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers and a blend of spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta of choice (fettuccine or penne recommended)
  • 3 large red bell peppers, roasted and peeled
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • Cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
  • If you haven't done so already, roast the red bell peppers over an open flame or in an oven until the skin is charred. Allow them to cool, then peel off the skin and remove the seeds.
  • In a blender or food processor, combine the roasted red peppers, heavy cream, olive oil, minced garlic, smoked paprika, dried basil, salt, and pepper. Blend until smooth and creamy.
  • In a large skillet over medium heat, pour in the creamy roasted red pepper sauce. Bring the sauce to a simmer, and then add the drained pasta. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
  • Gently toss the pasta in the sauce until well coated. Taste and adjust the seasoning if necessary.
  • Divide the pasta among plates, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese before serving.

Notes

For a spicier kick, add red pepper flakes to the sauce.
Keyword creamy, pasta, red pepper, vegetarian