Description
This roasted red pepper pasta features a velvety, creamy sauce made with sweet roasted red peppers, garlic, Parmesan, and a gentle touch of spice. It is a comforting yet elegant vegetarian dish perfect for weeknights or special occasions.
Ingredients
12 ounces pasta of choice
2 large roasted red bell peppers
3 cloves garlic, minced
1 small yellow onion, diced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set pasta aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Transfer the sautéed onion and garlic to a blender. Add the roasted red peppers, heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper. Blend until completely smooth and creamy.
- Pour the blended sauce back into the skillet and simmer over low heat for 5 to 7 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and incorporated.
- Add the cooked pasta to the skillet and toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce. Adjust seasoning to taste.
- Garnish with fresh basil and additional Parmesan before serving.
Notes
Use jarred roasted red peppers for convenience; drain well before blending.
For added protein, stir in grilled chicken or sautéed shrimp.
Substitute half-and-half for part of the heavy cream for a lighter version.
Add baby spinach at the end for extra color and nutrients.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the sauce without pasta for up to 2 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg
