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If you’re searching for a dish that combines comfort with a touch of gourmet flair, look no further than creamy roasted red pepper pasta. This delightful recipe brings together the rich, sweet flavors of roasted red peppers with a smooth, creamy sauce that clings to each strand of pasta, creating a meal that is both satisfying and elegant. The allure of this dish lies not only in its indulgent flavors but also in its simplicity. Perfect for a quick weeknight dinner or a special occasion, creamy roasted red pepper pasta can easily impress your family and friends with minimal effort.

Creamy Roasted Red Pepper Pasta – So Rich & Delicious!

Indulge in the comfort of creamy roasted red pepper pasta, a dish that combines rich flavors with gourmet flair. Roasted red peppers add a smoky sweetness, while a smooth, creamy sauce envelops your favorite pasta. Perfect for weeknight dinners or special occasions, this recipe allows for customization with veggies or proteins. Easy to prepare and visually stunning, it’s a meal that will impress family and friends alike. Enjoy a delicious, nutritious dinner that's sure to please!
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Ingredients
  

12 oz (340 g) pasta (fettuccine or penne work well)

2 large red bell peppers

1 small onion, chopped

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil leaves, for garnish

Optional: red pepper flakes, for a spicy kick

Instructions
 

Roast the Peppers:

    - Preheat your oven to 450°F (230°C). Cut the bell peppers in half, remove the seeds and stems, and place them skin-side up on a baking sheet.

      - Roast in the oven for about 20-25 minutes, until the skins are blackened and blistered. Transfer the peppers to a bowl and cover with plastic wrap to steam for about 10 minutes, which will make peeling easier.

        Prepare the Pasta:

          - While the peppers are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve ½ cup of pasta water before draining, then set the pasta aside.

            Make the Sauce:

              - In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until soft. Add the minced garlic and sauté for an additional minute until fragrant.

                - Peel the roasted peppers and add them to the skillet. Cook for another 2-3 minutes, stirring occasionally.

                  Blend the Sauce:

                    - In a blender or food processor, combine the roasted pepper mixture, heavy cream, Italian seasoning, salt, and pepper. Blend until smooth.

                      Combine Pasta and Sauce:

                        - Return the pasta to the pot, then pour the roasted red pepper sauce over the top. Stir to combine thoroughly, adding reserved pasta water a little at a time to achieve your desired sauce consistency. Mix in the grated Parmesan cheese until melted and well incorporated.

                          Serve:

                            - Divide the pasta among plates and garnish with fresh basil leaves. If desired, sprinkle with red pepper flakes for a spicy kick. Enjoy your rich and creamy roasted red pepper pasta!

                              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings