Creamy Basil and Red Pepper Pasta
Indulge in the vibrant flavors of Creamy Basil and Red Pepper Pasta, a quick and easy dinner that’s perfect for busy weeknights or elegant gatherings. Featuring a velvety sauce made from roasted red peppers, fresh basil, and rich heavy cream, this dish delivers a harmonious blend of smoky, fresh, and savory notes. Tossed with your favorite pasta, like penne or fettuccine, and finished with grated parmesan cheese, this recipe comes together in just 30 minutes. With a hint of garlic and optional crushed red pepper flakes for a mild kick, it’s as comforting as it is flavorful. Garnish with extra fresh basil and pair with crusty bread for a restaurant-quality meal right at home. Perfect for anyone seeking a creamy pasta recipe with an Italian-inspired twist!
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Recipe Information
Ingredients
- 12 oz pasta (penne or fettuccine recommended)
- 2 large roasted red peppers (jarred or freshly roasted)
- 1 cup fresh basil leaves
- 1 cup heavy cream
- 3 medium garlic cloves
- 1 cup parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- as needed water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, prepare the creamy basil and red pepper sauce. In a blender or food processor, combine the roasted red peppers, fresh basil leaves, garlic, heavy cream, and 1/2 cup of grated parmesan cheese.
Blend the mixture until smooth, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the optional crushed red pepper flakes for extra heat, if desired.
Heat olive oil in a large skillet over medium heat. Pour the prepared sauce into the skillet and cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing it gently to coat the noodles evenly with the sauce. If the sauce is too thick, gradually stir in the reserved pasta water, a little at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the remaining 1/2 cup of grated parmesan cheese. Taste the pasta and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra fresh basil leaves and a sprinkle of grated parmesan cheese on top. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 24.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1008 mg | 78% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
