Creamy Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta is a rich, smoky, and velvety dish made with roasted red peppers, garlic, cream, and Parmesan, tossed with pasta
Equipment
- Large pot
- Blender or food processor
- skillet or saucepan
- Wooden spoon
- measuring cups/spoons
Ingredients
- 12 oz penne or spaghetti
- 2 roasted red peppers jarred or homemade
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional
- Salt & black pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
- Blend roasted red peppers, onion, garlic, and a splash of pasta water into a smooth sauce.
- Return sauce to skillet, stir in cream, Parmesan, salt, pepper, and red pepper flakes. Simmer for 2–3 minutes.
- Toss in cooked pasta, coating evenly. Add more pasta water if needed for creaminess.
- Garnish with fresh basil and extra Parmesan. Serve warm.
Notes
Nutrition Facts (per serving, approx. 1/4 recipe):
- Calories: 460
- Protein: 15g
- Carbohydrates: 58g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 330mg
- Fiber: 4g
- Sugar: 6g