Roasted Red Bell Pepper Pasta
Indulge in the creamy, smoky goodness of Roasted Red Bell Pepper Pasta, a vibrant dish that transforms simple ingredients into an Italian-inspired masterpiece. Oven-roasted red bell peppers are the star of this recipe, lending their natural sweetness and depth of flavor to a luscious, velvety sauce enriched with garlic, sautéed onions, heavy cream, and grated Parmesan cheese. Seasoned with dried basil and a hint of optional red chili flakes for a kick, this pasta dish is perfect for weeknight dinners or easy entertaining. Tossed with your favorite pasta shape and garnished with fresh basil leaves, it’s a comforting, restaurant-quality meal you can make at home in under an hour. Perfect for lovers of roasted vegetables and creamy pasta recipes, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 tablespoons Olive oil
- 3 medium Garlic cloves
- 1 medium Yellow onion
- 0.5 cups Heavy cream
- 0.5 cups Parmesan cheese
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 12 ounces Pasta (e.g., penne, spaghetti, or fettuccine)
- 2 tablespoons Fresh basil leaves
- 4 quarts Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Preheat your oven to 450°F (232°C).
Cut the red bell peppers in half and remove the seeds and stems. Place them, cut side down, on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 20-25 minutes, or until the skins are charred and bubbling. Remove them from the oven and transfer to a heatproof bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes to loosen the skins.
While the peppers are steaming, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to the package instructions until al dente, then drain and set aside.
In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Peel the charred skins off the roasted bell peppers and add the peeled peppers to a blender or food processor. Add the sautéed onion and garlic, heavy cream, Parmesan cheese, dried basil, salt, black pepper, and optional red chili flakes. Blend until smooth.
Pour the blended sauce back into the skillet over low heat. Simmer for 5-7 minutes, stirring occasionally, to let the flavors meld together.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Adjust seasoning with additional salt and pepper, if needed.
Serve the pasta immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1565 mg | 33% | |
*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.
