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To make roasted red pepper pasta, you need a few key items. Here’s a list of what you’ll need: - 4 large red bell peppers - 12 oz pasta (spaghetti or penne work well) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend together to create a rich and creamy dish. The roasted red peppers add a sweet, smoky flavor that makes this meal special. You’ll need some simple tools to prepare this dish: - Baking sheet for roasting peppers - Large pot for boiling pasta - Blender or food processor for the sauce - Large skillet for combining pasta and sauce - Measuring cups and spoons - Knife and cutting board for chopping Having these tools ready makes cooking easier and more fun. You can make this recipe your own with some easy swaps: - Pasta: Use any pasta shape you like. Gluten-free pasta works too. - Cream: Substitute heavy cream with half-and-half or a dairy-free option. - Parmesan: Try nutritional yeast for a vegan twist or use any cheese you prefer. - Red pepper flakes: Adjust the heat level by adding more or less based on your taste. These substitutions keep your dish flexible and fun. Enjoy creating your own version! {{ingredient_image_1}} To roast red peppers, start by preheating your oven to 450°F (230°C). I like to choose large red bell peppers for this dish. Cut them in half and remove the seeds and stems. Place the pepper halves cut side down on a baking sheet. Roast the peppers for about 20-25 minutes. You want the skin to char and blister. This adds great flavor. After roasting, let the peppers cool a bit. Once cool, peel off the skins. Set the roasted peppers aside for later. While the peppers roast, it's time to cook the pasta. Fill a large pot with water and add salt. Bring it to a boil. I usually use spaghetti or penne for this recipe. Add the pasta and cook it according to the package instructions. Aim for al dente, which means it should be firm to the bite. Once cooked, drain the pasta but save about 1 cup of the pasta cooking water. This water is great for adjusting your sauce later. Now, let’s make the sauce. In a blender or food processor, combine the roasted red peppers, 1 cup of heavy cream, and 3 minced garlic cloves. Also add 2 tablespoons of olive oil, 1 teaspoon of red pepper flakes, and some salt and pepper. Blend until the mixture is smooth and creamy. If the sauce feels too thick later, you can use that reserved pasta water to reach the right consistency. This sauce is rich and delightful, perfect for coating your pasta. To roast peppers well, choose large, firm red bell peppers. Their skin is sweet and perfect for this dish. Preheat your oven to 450°F (230°C). Cut each pepper in half, and remove the seeds and stems. Place them cut side down on a baking sheet. Roast for 20-25 minutes. Look for a charred, blistered skin; this adds a deep flavor. Once done, let them cool for a bit. Then, peel off the skins. This step is key to making your sauce smooth and rich. A smooth sauce makes every bite better. After blending your roasted peppers with cream and garlic, check the thickness. If it feels too thick, add a bit of the pasta water. Start with just a little and blend again. This water has starch from the pasta, which helps thicken the sauce without making it pasty. Aim for a creamy, velvety texture that clings to your pasta. Cheese is a game changer in this dish. Grated Parmesan adds saltiness and depth. Stir it in after heating the sauce. This will melt and blend into the sauce perfectly. Don’t forget the seasonings! Red pepper flakes give a nice kick. Adjust to your taste. A pinch of salt and pepper rounds out the flavors. Adding fresh basil at the end not only makes it pretty, but also adds a fresh touch. Pro Tips Use Fresh Ingredients: Always opt for fresh, ripe red bell peppers for the best flavor. Look for peppers that are firm and shiny to ensure maximum sweetness. Adjust Spice Levels: The amount of red pepper flakes can be tailored to your taste. Start with a little and increase gradually to find your perfect heat level. Save Some Pasta Water: Reserve a cup of pasta cooking water before draining. This starchy water can help adjust the sauce’s consistency and help it cling to the pasta. Garnish for Greatness: Fresh basil not only adds a pop of color but also enhances the flavor profile. Don’t skip this step for a restaurant-quality presentation! {{image_2}} Roasted red pepper pasta is a great dish for vegetarians. The blend of peppers, cream, and cheese creates a rich taste. You can add more veggies to enhance it. Try adding spinach or mushrooms for extra nutrition. Zucchini or cherry tomatoes also work well. They add color and flavor without meat. If you want protein, there are many options. Grilled chicken or shrimp pairs nicely with this pasta. You can also use chickpeas for a plant-based choice. Just add them to the skillet when mixing with the sauce. Tofu is another great option. It soaks up the sauce and adds a fun texture. For a gluten-free meal, swap regular pasta for gluten-free options. Look for pasta made from rice or lentils. These choices keep the dish tasty and safe for those with gluten issues. You can also spiralize zucchini for a lighter option. This gives you a fresh take on the classic dish while being gluten-free. To store your roasted red pepper pasta, let it cool first. Use an airtight container. This helps keep the pasta fresh. I recommend storing it in the fridge. It lasts about 3-4 days. Make sure to label your container with the date. This way, you know when to eat it. When you reheat the pasta, do it slowly. Use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently until it warms through. You can also use a microwave. If you do, cover the bowl to trap steam. Heat in short bursts, stirring in between. You can freeze this pasta for later meals. Let it cool completely before freezing. Use freezer-safe bags or containers. Remove as much air as you can. This prevents freezer burn. The pasta can last up to 2-3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty meal anytime! You can serve Roasted Red Pepper Pasta with a side salad. A simple mixed green salad works well. Garlic bread adds a nice crunch and flavor. If you want more protein, grilled chicken or shrimp pairs nicely too. Yes, you can make the sauce ahead of time. Blend and store it in the fridge for up to three days. When ready to use, just heat it gently. This saves time on busy days. To make it spicier, add more red pepper flakes to the sauce. You can also use a spicy cheese. For a milder taste, cut back on the red pepper flakes. Adding more cream can also tone down the heat. Roasted red pepper pasta is easy to make and full of flavor. We covered the essential ingredients and kitchen tools needed. You now know how to roast peppers and cook pasta perfectly. Use the tips for a great sauce and explore various options. Remember, storing and reheating properly will keep your dish tasty. Try serving it with sides that elevate the meal. Whether you spice it up or keep it mild, this dish is sure to impress. Enjoy your cooking adventure!

Roasted Red Pepper Pasta

A creamy and flavorful pasta dish made with roasted red peppers and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 large red bell peppers
  • 12 oz pasta (spaghetti or penne)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds and stems, and place them cut side down on a baking sheet. Roast in the oven for about 20-25 minutes until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel off the skins and set the roasted peppers aside.
  • 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 package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
  • Make the Sauce: In a blender or food processor, combine the roasted red peppers, heavy cream, minced garlic, olive oil, red pepper flakes, salt, and pepper. Blend until smooth and creamy.
  • Combine Pasta and Sauce: In a large skillet over medium heat, pour the roasted red pepper sauce and heat it gently. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency. Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the sauce.
  • Add Cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and combined. Adjust seasoning with salt, pepper, and more red pepper flakes if desired.
  • Serve: Divide the pasta amongst plates and garnish with fresh basil leaves and additional Parmesan, if desired.

Notes

Adjust red pepper flakes to taste for spice level.
Keyword creamy sauce, pasta, roasted red pepper