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- 12 oz (340g) pasta (penne or farfalle) - 2 red bell peppers, roasted and diced - 1 cup heavy cream or coconut cream Pasta is the heart of this dish. I love using penne or farfalle. Both hold the sauce well. Roasted red bell peppers bring a sweet and smoky flavor. You can roast them yourself or buy them jarred. The cream adds richness. You can choose heavy cream for a rich taste or coconut cream for a dairy-free option. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 cup spinach, roughly chopped - Salt and pepper to taste Onion and garlic are key for flavor. Sauté them until soft. Smoked paprika adds depth. Red pepper flakes give a hint of heat. You can adjust the amount to suit your taste. Fresh spinach adds color and nutrition. Always season with salt and pepper to bring out the flavors. - Fresh basil leaves - Grated Parmesan cheese (optional, for serving) Garnishing is important for presentation. Fresh basil adds a burst of freshness. Grated Parmesan cheese is optional but adds a nice salty touch. You can omit it for a vegan dish. First, heat a drizzle of olive oil in a large pot. Add the finely chopped onion and minced garlic. Sauté these for about 3-4 minutes. You want them soft and translucent. Next, stir in the roasted red peppers. Cook them for 2-3 minutes more. This helps their flavors blend with the onion and garlic. Now, add the dry pasta to the pot. Pour in the vegetable broth, making sure the pasta is fully submerged. Bring it to a gentle boil. Then, reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes. Stir occasionally to keep the pasta from sticking. You want it to be al dente, firm but cooked through. Once the pasta is done, stir in the heavy cream or coconut cream. Add the smoked paprika, red pepper flakes, and chopped spinach. Stir for another 2-3 minutes until the spinach wilts and the sauce becomes creamy. Taste your dish and adjust the salt and pepper as needed. If you want a thinner sauce, add a bit more vegetable broth. - To avoid pasta sticking, stir the pasta often while cooking. This keeps it separate. - For a creamy sauce, add the cream slowly and mix well. Heat it gently to keep it smooth. - Want more kick? Add extra red pepper flakes or try some cayenne for heat. - You can mix in other veggies, like zucchini or peas, for more color and taste. - Serve the pasta in big bowls for a cozy look. - Top each bowl with fresh basil leaves and grated Parmesan for a pop of flavor. {{image_2}} You can make this dish vegetarian or vegan easily. For a vegan cream substitute, use coconut cream. It adds a nice richness. You can also use cashew cream for a different flavor. If you want to add protein, try tofu or chickpeas. Tofu will soak up the flavors well. Chickpeas will add a nice texture and protein boost. If you want a healthier twist, use whole wheat pasta. It has more fiber and nutrients. Gluten-free pasta is also a great choice. Just be aware that cooking times may differ. Check the package for specific cooking times. Whole wheat or gluten-free pasta may take longer than regular pasta. To switch up the flavor, try different types of peppers. Yellow or orange bell peppers will give a sweeter taste. You can also mix in spices like Italian seasoning or fresh herbs. Adding cheese blends like mozzarella or feta can enhance the dish too. Just sprinkle some on top before serving for extra flavor. Store your creamy red pepper pasta in a sealed container. This keeps it fresh and tasty. The shelf life of leftovers is about 3 to 5 days in the fridge. Make sure to cool it down before storing. Label it with the date for easy tracking. To reheat pasta, use the stove or microwave. If using the stove, add a splash of broth. This helps keep the pasta moist. In the microwave, heat it in short bursts, stirring in between. If the sauce is too thick, add a little cream or broth to adjust the texture. You can freeze this dish for later use. To freeze, let it cool completely first. Then, place it in freezer-safe containers. It will stay good for about 2 to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stove, adding a bit of cream to keep it creamy. Yes, you can prepare this dish ahead of time. To do this, follow the steps up until you add the cream and spinach. After cooking the pasta, let it cool, and store it in the fridge. When you are ready to eat, reheat it gently on the stove. Then, add the cream and spinach. Stir well and heat until warm. Yes, frozen red peppers work well in this dish. They may be softer than fresh peppers, but they still add great flavor. Just thaw them first, then chop them into small pieces. Add them as you would fresh peppers in the recipe. This swap saves time and reduces waste. To add heat to your dish, increase the red pepper flakes. Start with one teaspoon and taste as you go. You can also add hot sauce or diced fresh chili peppers. If you like a smoky flavor, try adding chipotle powder. Adjust the spice level to fit your taste. This blog covered a delightful pasta dish that is both simple and versatile. We explored main ingredients like pasta options, roasted red peppers, and cream choices. I shared tips on sautéing aromatics and cooking pasta to get the best texture. We also went over creative variations, storage, and reheating tips. In the end, this dish can be made to fit your taste and needs. Enjoy creating and sharing it with friends and family!

One-Pot Creamy Red Pepper Pasta

Whip up a delicious One-Pot Creamy Red Pepper Pasta in just 25 minutes! This easy recipe combines roasted red peppers, creamy goodness, and fresh spinach, creating a comforting dish perfect for weeknight dinners. Sauté your aromatics, boil the pasta, and let the flavors meld together effortlessly. Ready to inspire your taste buds? Click through for the full recipe and savor the simplicity of one-pot cooking!
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Ingredients
  

12 oz (340g) pasta (penne or farfalle)

2 red bell peppers, roasted and diced

2 cups vegetable broth

1 cup heavy cream or coconut cream

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup spinach, roughly chopped

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté aromatics: In a large pot or deep skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and translucent.

    Add roasted peppers: Stir in the roasted red peppers and cook for an additional 2-3 minutes, allowing their flavors to combine with the onion and garlic.

      Combine pasta and broth: Add the dry pasta to the pot, followed by the vegetable broth. Make sure the pasta is submerged in the liquid, and bring it to a gentle boil.

        Simmer: Reduce the heat to low, cover the pot, and allow it to simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

          Add cream and season: Once the pasta is cooked, stir in the heavy cream (or coconut cream), smoked paprika, red pepper flakes, and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and the sauce is creamy.

            Season to taste: Add salt and pepper according to your preference. If you'd like a thinner sauce, you can add a bit more vegetable broth.

              Serve: Remove from heat and let it sit for a minute. Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4