Creamy Roasted Red Pepper Pasta

$- 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream (or plant-based alternative) - 1/2 cup grated Parmesan cheese (or nutritional yeast) - 1 teaspoon smoked paprika - Salt and pepper to taste - 12 ounces pasta (fettuccine or penne) - Fresh basil for garnish The key to this dish is the red bell peppers. They bring a sweet and smoky flavor. Roasting them gives depth to your sauce. You’ll also need garlic, which adds a nice kick. Heavy cream makes the sauce rich and smooth. If you prefer a vegan option, use plant-based cream. Parmesan cheese adds a salty note, but nutritional yeast can work too. Smoked paprika gives the dish warmth and aroma. Don’t forget salt and pepper; they enhance all the flavors. You can use any pasta you like, but fettuccine or penne are my favorites. They hold the sauce well. Finally, fresh basil adds a bright finish. It makes the dish look and taste great. Prepare all your ingredients before you start cooking. This will make your process easy and fun. First, preheat your oven to 425°F (220°C). Take two large red bell peppers and cut them in half. Remove all the seeds. Place these halves cut side down on a baking sheet. Drizzle with one tablespoon of olive oil. Roast them in the oven for about 25 to 30 minutes. You want the skin to be blackened and blistered. After roasting, transfer the peppers to a bowl. Cover the bowl with plastic wrap. Let them steam for about 10 minutes. This makes it easy to peel the skin off. Once cooled, peel the skins away and discard them. In a blender, combine the peeled peppers, three cloves of minced garlic, one cup of heavy cream, one teaspoon of smoked paprika, and salt and pepper to taste. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a bit of pasta water. In a large pot, bring salted water to a boil. Add 12 ounces of your favorite pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it is al dente. Before draining, make sure to reserve one cup of the pasta water. This helps to adjust the sauce later. In the same pot or a large skillet, heat the blended sauce over medium heat. Stir in half a cup of grated Parmesan cheese until it melts and blends well. Add the cooked pasta to the sauce and toss everything together. If the sauce is too thick, use the reserved pasta water to reach your desired consistency. Once everything is combined, divide the creamy roasted red pepper pasta into bowls. Garnish with fresh basil leaves. You can also sprinkle more Parmesan cheese on top if you like. Enjoy your delicious meal! To get the best sauce, use pasta water. After cooking, save a cup of that water. It helps thin the sauce if it’s too thick. Just add a little bit at a time until you reach the right creaminess. For roasting peppers well, place them cut side down. This helps them cook evenly. Keep an eye on them. You want the skin to blacken but not burn. A good roast brings out the sweet flavor. If you want a plant-based option, use coconut cream or cashew cream. Both add richness without dairy. They work great in this dish. For cheese, nutritional yeast is a smart swap. It gives a cheesy taste without the dairy. You can also try a vegan Parmesan for flavor. To boost flavor, add herbs like basil or oregano. Fresh herbs bring a bright taste. You can also sprinkle some red pepper flakes for heat. If you want protein, grilled chicken or shrimp pairs nicely. For a vegetarian option, try chickpeas or lentils. They add texture and make the meal more filling. {{image_2}} If you want to make this dish gluten-free, choose gluten-free pasta. There are many options, like brown rice or chickpea pasta. They work well and taste great. For those who need dairy-free options, use plant-based cream. You can also swap Parmesan with nutritional yeast. This gives a cheesy flavor without the dairy. Want to add more taste? Try adding sun-dried tomatoes to the sauce. They bring a rich, tangy note. You can also mix in spinach or kale for extra vitamins. Both greens add color and a healthy crunch. Just stir them in before serving. They will wilt nicely in the warm sauce. For a unique flavor, try Gouda or feta cheese. Gouda provides a smoky taste, while feta adds a salty kick. You can also mix cheeses for depth. Combine Parmesan with goat cheese for a creamy, tangy blend. This makes your dish even more exciting and flavorful! To keep your creamy roasted red pepper pasta fresh, place it in the fridge. Use an airtight container to help it stay tasty. Make sure to let it cool down first. This will help prevent condensation inside the container. If you want to keep your pasta longer, freezing is a great option. First, let the dish cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top, as the pasta will expand. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Add a splash of water or cream to restore its creamy texture. In the fridge, your creamy roasted red pepper pasta lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Just remember to label the container with the date so you know when you made it! Fettuccine and penne are great choices for creamy sauces. They hold the sauce well. Other options include rigatoni and spaghetti. The key is to pick pasta that has a shape to trap the sauce. Yes, you can make this recipe vegan! Use a plant-based cream instead of heavy cream. For cheese, substitute with nutritional yeast. These swaps keep the dish rich and creamy without any animal products. To thicken the sauce, add more grated cheese. You can also mix in some reserved pasta water. If you want, blend in a little cornstarch mixed with water. This will help achieve that creamy texture. You can serve a fresh salad on the side. Garlic bread is another tasty option. For something light, try steamed broccoli or asparagus. These sides balance the richness of the pasta well. Absolutely! You can make the sauce a day in advance. Just store it in the fridge in an airtight container. When you are ready, reheat it gently on the stove. Add a splash of water if it gets too thick. This blog post covered how to make creamy roasted red pepper pasta using simple steps and fresh ingredients. You learned about roasting peppers, creating a rich sauce, and cooking pasta just right. I shared tips for altering the dish to fit different diets and suggested ways to store leftovers. With these tricks, you can enjoy a delightful meal anytime. Enjoy creating your version of this dish; it can be a crowd-pleaser. Remember, cooking should be fun and tasty!$

Creamy Roasted Red Pepper Pasta

Indulge in the rich flavors of this creamy roasted red pepper pasta! This easy recipe features roasted red bell peppers blended with garlic and cream for a decadent sauce. Perfect for a weeknight dinner or impressing guests, it's ready in just 45 minutes. Discover how simple ingredients can create unforgettable taste. Click to explore the full recipe and elevate your pasta game today! #CreamyPasta #RedPepperRecipe #DinnerInspiration #EasyRecipes

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Ingredients

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream (or a plant-based alternative)

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

1 teaspoon smoked paprika

Salt and pepper to taste

12 ounces pasta of your choice (fettuccine or penne work great)

Fresh basil leaves for garnish

Instructions

Roasting the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with olive oil and roast in the oven for about 25-30 minutes, or until the skin is blackened and blistered.

Prepare the Sauce: Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap for about 10 minutes. This will help steam the skin off. After steaming, peel the skins away and discard them.

Blend Ingredients: In a blender, combine the roasted red peppers, minced garlic, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy. If you’d like a thinner sauce, add a little pasta water (reserved from cooking the pasta) to achieve your desired consistency.

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.

Combine: In the same pot or a large skillet, add the blended sauce over medium heat. Stir in the grated Parmesan cheese until melted and combined. Add the cooked pasta and toss to coat. If necessary, adjust the consistency with the reserved pasta water.

Serve: Divide the creamy roasted red pepper pasta into bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4