Pasta in the Pink with Red Pepper Puree
Transform your weeknight dinner routine with "Pasta in the Pink with Red Pepper Puree," a vibrant and creamy dish that pairs roasted red bell peppers with a luscious garlic-infused cream sauce. This recipe combines bold, smoky flavors from oven-charred red peppers with the richness of heavy cream and a touch of Parmesan cheese, all enveloping perfectly cooked pasta like penne or fusilli. Topped with fresh basil and optional chili flakes for a hint of spice, this dish offers a delightful balance of sweet, savory, and fresh. Quick and easy to prepare in just 40 minutes, this stunning pink-hued pasta is perfect for date nights, family meals, or when you’re in the mood for something indulgent yet wholesome.
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Recipe Information
Ingredients
- 400 grams Pasta (penne or fusilli preferred)
- 3 Red bell peppers
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh basil leaves, chopped
- 3 liters Water for boiling pasta
- 1 tablespoon Salt for boiling pasta
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the red bell peppers into halves and remove the seeds and stems. Place them skin-side up on the parchment-lined baking sheet.
Roast the peppers in the preheated oven for 15-20 minutes or until the skins are charred and blistered.
While the peppers are roasting, bring a large pot of water (3 liters) to a boil. Add a tablespoon of salt and the pasta. Cook the pasta according to the package instructions until al dente, then drain and set aside.
Once the roasted peppers are done, transfer them to a bowl and cover with plastic wrap or a plate. Let them sit for 5-10 minutes to make peeling the skins easier.
Peel the charred skins off the peppers and add the roasted flesh to a blender or food processor. Blend until smooth to create the red pepper puree.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the red pepper puree to the skillet and stir well. Cook for 2-3 minutes, allowing it to heat through.
Pour in the heavy cream and mix until the sauce is creamy and well combined. Add the salt, black pepper, and chili flakes (if using) to season the sauce to taste.
Toss the cooked pasta into the skillet with the sauce and mix until the pasta is evenly coated.
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and incorporated into the sauce.
Remove the skillet from heat and fold in the chopped fresh basil for a burst of freshness.
Serve the pasta immediately, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 9108 mg | 396% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 981 mg | 21% | |
*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.
