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- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a vegan option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil, for garnish - Crushed red pepper flakes (optional, for heat) When I make Creamy Roasted Red Pepper Pasta, I love the vibrant colors and flavors. The red bell peppers give a sweet and smoky taste that brightens the dish. I often choose penne or fettuccine for the pasta because they hold the sauce well. For the creamy base, I use heavy cream, but coconut cream works great for a vegan version. The Parmesan cheese adds a nice salty kick, but if you want a plant-based option, nutritional yeast is perfect. Don’t forget the seasoning! Olive oil, smoked paprika, salt, and pepper make the flavors pop. Fresh basil adds a burst of freshness, and if you like heat, crushed red pepper flakes are a tasty touch. This combination of ingredients creates a dish that is both simple and tasty. It’s easy to gather everything you need, and it all comes together so beautifully. 1. Preheat your oven to 400°F (200°C). This step is key to getting great flavor. 2. Place the two large red bell peppers on a baking sheet. Make sure they have some space. 3. Roast the peppers in the oven for 25-30 minutes. Wait until the skin is charred and blistered. 4. Remove the peppers from the oven and put them in a bowl. Cover the bowl with plastic wrap for about 10 minutes. This helps steam the skins off. 5. Once they are cool, peel the skins off the peppers. Remove the seeds too, then chop the flesh into pieces. 1. In a large pot, boil salted water. This adds flavor to your pasta. 2. Cook the pasta according to the package instructions. I like penne or fettuccine for this dish. 3. Once done, drain the pasta and set it aside. Let it sit while you make the sauce. 1. In a skillet, heat two tablespoons of olive oil over medium heat. 2. Add one small chopped onion to the skillet. Sauté for about 5 minutes until it turns translucent. 3. Next, add three cloves of minced garlic. Cook for another minute, until it smells great. 4. Add the roasted red peppers, one teaspoon of smoked paprika, salt, and pepper to the skillet. Stir and cook for 3-4 minutes. 5. Transfer this mixture to a blender. Add one cup of heavy cream and blend until smooth and creamy. 6. Pour the sauce back into the skillet and bring it to a gentle simmer. 7. Add the cooked pasta to the sauce. Toss everything to coat the pasta evenly. 8. Stir in half a cup of grated Parmesan cheese until it melts. Adjust the seasoning if needed. 9. Serve hot, garnished with fresh basil. For a bit of heat, sprinkle some crushed red pepper flakes on top. To get that creamy texture, blending is key. After roasting the red peppers, let them cool. Then, toss them in a blender with cream. Blend until smooth. This will create a nice, silky sauce. You can adjust the creaminess level by changing the amount of cream. For a thicker sauce, add more cream. If you want it lighter, use less. You can even swap heavy cream for coconut cream if you prefer a vegan option. Spices and herbs can really boost flavor. Try adding a pinch of garlic powder or onion powder for extra depth. Fresh herbs like basil or parsley can add freshness. For cheese alternatives, use nutritional yeast instead of Parmesan. It gives a cheesy flavor without dairy. This is perfect for a vegan version or for those who want lighter options. Preparing ingredients ahead of time saves you stress. Roast the peppers and chop the onion the day before. Store them in the fridge to make cooking easier. Using a food processor speeds up blending. It works great for making the sauce quickly. Just toss in the roasted peppers, cream, and spices, and blend until smooth. This method saves time and cleanup. {{image_2}} You can make a vegan version of this dish. Instead of heavy cream, use coconut cream. It adds a nice richness. For cheese, swap Parmesan for nutritional yeast. This gives a cheesy flavor without dairy. To enhance the vegan dish, consider adding fresh herbs. Basil or parsley works great. You can also mix in a splash of lemon juice for brightness. This adds a fresh taste to the creamy sauce. If you want extra protein, grilled chicken or shrimp works well. Simply cook them separately and toss them into the pasta before serving. You can also add plant-based proteins. Try chickpeas or lentils. They blend nicely with the flavors of the roasted red pepper sauce. This way, you keep it filling and healthy. Vegetables boost nutrition and add color. Spinach or kale makes a great addition. Just toss them into the sauce while it simmers. They cook quickly and add a nice texture. Adjust cooking times if you add more veggies. For harder veggies like carrots, cook them a bit longer before adding pasta. This ensures everything is tender and delicious. To keep creamy roasted red pepper pasta fresh, store it in the fridge. Place the pasta in an airtight container. This helps prevent it from drying out. Make sure to cool it before sealing. You can keep it for 3 to 4 days in the fridge. When reheating, you want to keep the pasta creamy. The best way is to use a skillet over medium heat. Add a little olive oil or water to help. Stir it gently as it warms up. If the sauce seems thick, add a splash of cream. This keeps the texture nice and smooth. Yes, you can freeze creamy roasted red pepper pasta! To freeze it, place the cooled pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. It can last for about 2 to 3 months in the freezer. To thaw, move it to the fridge overnight. Reheat gently to enjoy it again. Yes, you can use many types of pasta for this dish. Penne and fettuccine are great choices, but you can also try: - Spaghetti - Bowtie - Rotini - Whole wheat pasta Each type gives a different look and feel, but all will taste great with the sauce. If you want a lighter option, you can replace heavy cream with: - Coconut cream for a vegan choice - Greek yogurt for tanginess - Cashew cream for a nutty flavor - Milk mixed with flour for a lower-fat version Each option will change the taste a bit, but they will still make the dish creamy. To add heat, you can: - Use crushed red pepper flakes in the sauce - Add diced jalapeños or serrano peppers - Mix in hot sauce to taste Start small, then add more heat until it’s just right for you. Yes! To make this dish more appealing to kids, you can: - Reduce the garlic for a milder taste - Use less pepper or blend it very smooth - Offer Parmesan cheese on the side for sprinkling These small changes can help kids enjoy this tasty meal. This recipe for creamy roasted red pepper pasta combines tasty ingredients and easy steps. You learned about roasting, cooking, and blending to create a delicious sauce. Substitutions like coconut cream and nutritional yeast make it vegan-friendly. Remember, you can add protein or more veggies to suit your taste. Store leftovers well, and don’t forget to reheat properly. This dish is simple, satisfying, and can be enjoyed by all. Now, go make this easy meal and enjoy a burst of flavor!

Creamy Roasted Red Pepper Pasta

Indulge in the creamy richness of roasted red pepper pasta that's sure to impress! This delicious recipe combines roasted red bell peppers, a hint of garlic, and cream for a mouthwatering dish that’s perfect for any occasion. Whether you’re a pasta lover or looking for a comforting meal, this dish is your answer. Click through to discover the full recipe and elevate your dinner game today!
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Ingredients
  

12 oz pasta (penne or fettuccine)

2 large red bell peppers

1 small onion, chopped

3 cloves garlic, minced

1 cup heavy cream (or coconut cream for a vegan option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil, for garnish

Crushed red pepper flakes (optional, for heat)

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes, or until the skin is charred and blistered. Remove from the oven and place the peppers in a bowl, covering it with plastic wrap for about 10 minutes. This will help steam the skins off.

      Once cool enough to handle, peel the skins off the peppers, remove the seeds, and roughly chop the flesh.

        In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.

          In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute, until fragrant.

            Add the roasted red peppers to the skillet along with the smoked paprika, salt, and pepper. Stir everything together and cook for about 3-4 minutes.

              Transfer the mixture to a blender, add the heavy cream, and blend until smooth and creamy.

                Pour the sauce back into the skillet and bring to a gentle simmer. Add the cooked pasta to the sauce, tossing to coat evenly.

                  Stir in the grated Parmesan cheese (or nutritional yeast) until melted and combined. Adjust seasoning if necessary.

                    Serve hot, garnished with fresh basil and a sprinkle of crushed red pepper flakes if desired.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4