Creamy Basil Red Pepper Pasta
Indulge in the irresistible flavors of Creamy Basil Red Pepper Pasta, a vibrant and satisfying dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender al dente penne with a velvety roasted red pepper sauce infused with the freshness of basil and a hint of heat from red pepper flakes. A luscious blend of heavy cream and Parmesan cheese ties the dish together, creating a rich yet balanced flavor profile. Topped with fragrant basil leaves and crunchy pine nuts for optional garnish, this pasta is as visually stunning as it is delicious. Ready in just 35 minutes, this easy-to-make recipe is perfect for pasta lovers seeking an elegant twist on their usual dinner routine. Serve it hot for a comforting meal that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 large Roasted red peppers
- 1 cup Fresh basil leaves
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Water
- 1 cup Vegetable broth
- 0.25 cup Pine nuts (optional for garnish)
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
Roughly chop the roasted red peppers and add them to the skillet. Cook for 2 minutes, then pour in the vegetable broth. Simmer for 5 minutes to let the flavors combine.
Transfer the contents of the skillet to a blender or use an immersion blender directly in the pan. Blend until smooth and creamy.
Return the blended sauce to the skillet over medium heat. Stir in the heavy cream, grated Parmesan cheese, and fresh basil leaves. Season with additional salt and black pepper to taste.
Add the cooked pasta to the skillet and toss until the pasta is evenly coated in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Serve immediately, garnished with additional Parmesan cheese, fresh basil leaves, and pine nuts, if desired.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 9.2 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1938 mg | 41% | |
*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.
