Roasted Red Pepper Pasta
This creamy roasted red pepper pasta is a simple, flavorful dish that blends sweet roasted peppers with garlic, olive oil, and Parmesan for a rich and comforting meal.
Equipment
- Blender or Food Processor
- Large Skillet
- Pot for boiling pasta
Ingredients
Pasta
- 12 oz pasta such as penne or fettuccine
Sauce
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 2 roasted red peppers jarred or homemade, drained
- ½ cup heavy cream or half-and-half
- ¼ cup Parmesan cheese freshly grated
- ¼ tsp crushed red pepper flakes optional for heat
- 1 tsp salt to taste
- ¼ tsp black pepper freshly ground
- 1 Tbsp butter optional for richness
- 2 Tbsp fresh basil chopped, for garnish
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Place the roasted red peppers and sautéed garlic in a blender or food processor. Blend until smooth and creamy.
- Pour the blended sauce back into the skillet. Add heavy cream, Parmesan cheese, salt, and pepper. Stir and simmer for 3–5 minutes until slightly thickened.
- Toss the cooked pasta into the sauce, adding a splash of pasta water if needed to loosen it. Stir until evenly coated and heated through.
- Remove from heat and stir in butter and red pepper flakes (if using). Garnish with chopped basil and extra Parmesan before serving.
Notes
For a vegan version, use coconut cream and nutritional yeast instead of cream and cheese. Add grilled chicken or shrimp for extra protein.