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To make roasted red pepper pasta, gather these simple ingredients: - 2 large red bell peppers, roasted and peeled - 3 cloves garlic, minced - 1 onion, finely chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 300g pasta of choice (preferably fettuccine or penne) - 2 tablespoons olive oil - 1 teaspoon red chili flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish This dish is rich and filling. Each serving has around: - 600 calories - 25g of fat - 60g of carbs - 15g of protein It offers a good mix of nutrients, mainly from the peppers and cheese. You can change some ingredients to fit your needs: - Use low-fat cream for fewer calories. - Swap Parmesan with nutritional yeast for a vegan option. - Whole wheat pasta adds more fiber. - Add spinach for more greens and a fresh taste. - Use garlic powder if you don’t have fresh garlic. These swaps can help you adjust the dish to your taste and diet. To roast red peppers, first, preheat your oven to 450°F (230°C). Place two large red bell peppers on a baking sheet. Roast them for about 25 minutes. Turn them every so often until their skin looks charred and blistered. After roasting, take the peppers out and let them cool. Once cool, peel off the skin. Remove the seeds and chop the peppers into small pieces. While the peppers roast, bring a large pot of salted water to a boil. Add 300g of your preferred pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it is al dente. Once cooked, save ½ cup of the pasta water. Drain the pasta and set it aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion and sauté for about 5 minutes until it turns translucent. Then, stir in 3 minced garlic cloves and 1 teaspoon of red chili flakes. Cook for one more minute until it smells great. Next, blend the roasted red peppers, sautéed onion and garlic, 1 cup of heavy cream, and half of 1 cup of grated Parmesan cheese in a blender. Blend until the sauce is smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Pour the roasted red pepper sauce back into the skillet over low heat. Add the drained pasta and mix well until the pasta is fully coated with the sauce. Taste and add salt and pepper as needed. If the sauce is too thick, adjust it with more pasta water. Serve the pasta in bowls. Top each with the remaining Parmesan cheese and fresh basil leaves. For the full recipe, be sure to check the recipe section. Roasting peppers brings out their sweet taste. Start by preheating your oven to 450°F (230°C). Place the whole red peppers on a baking sheet. Roast them for about 25 minutes. You want the skin to get charred and blistered. Turn them once or twice for even cooking. Once done, let them cool for a bit. Then, peel off the skin, remove the seeds, and chop them. This method enhances flavor and makes them easy to blend. For perfect pasta, use a large pot and plenty of water. Bring the water to a rapid boil before adding salt. The salt helps flavor the pasta. Add your choice of pasta and stir to prevent sticking. Cook until al dente, according to package directions. Reserve half a cup of pasta water before draining. This water helps adjust the sauce later. Always drain pasta quickly but do not rinse it. Rinsing removes the starch that helps sauce stick. To make your sauce creamy, start with heavy cream. After sautéing onion and garlic, add roasted peppers to the pan. Blend this mix with the heavy cream and half of the Parmesan cheese. Blend until it’s smooth and creamy. If the sauce is too thick, add some reserved pasta water. This will help achieve the perfect consistency. The blend of cream and cheese gives a rich flavor. It coats the pasta beautifully, making each bite delightful. For the full recipe, check out the detailed steps above. {{image_2}} You can make a vegan version of this dish. Instead of cream and cheese, use plant-based milk and nutritional yeast. These give it a creamy texture and flavor. Blend the roasted peppers with sautéed garlic and onion. Add your favorite pasta. Top it with fresh herbs like basil or parsley for brightness. For a kick, add more red chili flakes. Increase the amount to suit your taste. You can also mix in sliced jalapeños or fresh chili peppers. This adds heat and flavor. Combine the spicy sauce with the pasta. Serve with a sprinkle of fresh herbs to balance the spice. If you prefer gluten-free, choose gluten-free pasta. Many great options are available now. Look for pasta made from brown rice or chickpeas. These options hold up well in the sauce. Follow the same cooking steps for a tasty meal that suits your needs. To explore more ideas, check out the Full Recipe and get cooking! To store your leftover roasted red pepper pasta, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. This way, you maintain its flavor and texture. Always label the container with the date. To reheat, you can use a microwave or a skillet. If using a microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat for one minute. Stir and heat for another minute if needed. For a skillet, add a splash of water and heat over low. Stir often until warm. You can freeze the roasted red pepper pasta for up to three months. Make sure it cools completely before freezing. Use a freezer-safe container or bag. When ready to eat, thaw in the fridge overnight. Reheat using the instructions above. This method keeps your meal tasty and easy to enjoy later. Yes, you can use jarred roasted red peppers. They save time and are easy to find. Just drain and rinse them before use. The flavor may be a bit different, but they'll still work well in the sauce. To add heat, include more red chili flakes. You can also add fresh chopped chilies or hot sauce. Start with a small amount, taste, and adjust. This way, you control the spice level to your liking. You can use various pasta types for this dish. Fettuccine and penne are great choices. You can also try spaghetti, rigatoni, or even gluten-free pasta. Choose whatever you prefer or have on hand. For wine pairing, choose a light red or a white. A Pinot Noir works well, as does a Sauvignon Blanc. Both wines complement the creamy sauce and roasted flavors nicely. Enjoying wine enhances the meal experience! You’ve learned about the ingredients for Roasted Red Pepper Pasta, how to cook them, and helpful tips. This dish is easy to make and offers many fun variations. Remember to store any leftovers properly for later enjoyment. With the right techniques, you can impress your family and friends. Explore different options like vegan or spicy versions for added flair. Enjoy every bite of this delicious meal!

Roasted Red Pepper Pasta

Indulge in a delicious Roasted Red Pepper Pasta that’s perfect for any night! This creamy dish combines roasted red bell peppers with garlic, onion, and Parmesan for a burst of flavor. It's easy to make and great for sharing! Follow our step-by-step guide to create this mouthwatering meal in just 50 minutes. Click through for the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 large red bell peppers, roasted and peeled

3 cloves garlic, minced

1 onion, finely chopped

1 cup heavy cream

1 cup grated Parmesan cheese

300g pasta of choice (preferably fettuccine or penne)

2 tablespoons olive oil

1 teaspoon red chili flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool, then peel off the skin, remove the seeds, and chop the peppers.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

      Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and red chili flakes, cooking for another minute until fragrant.

        Blend the Peppers: In a blender, combine the roasted red peppers, sautéed onion and garlic, heavy cream, and half of the Parmesan cheese. Blend until smooth and creamy. If the mixture is too thick, add some reserved pasta water to reach your desired consistency.

          Combine: Pour the roasted red pepper sauce back into the skillet over low heat. Stir in the cooked pasta, mixing until the pasta is fully coated in the sauce. Add salt and pepper to taste, and if needed, adjust thickness with more pasta water.

            Serve: Divide the pasta into serving bowls, topping each with the remaining Parmesan cheese and garnishing with fresh basil leaves.

              Prep Time: 10 min | Total Time: 50 min | Servings: 4