Roasted Red Pepper Pasta
Transform your weeknight dinner routine with this creamy and flavorful Roasted Red Pepper Pasta! This vibrant dish combines sweet, smoky roasted red bell peppers with garlic, sautéed onion, and a luxurious touch of heavy cream and parmesan. Enhanced by a subtle kick of red pepper flakes and a sprinkle of fresh basil, this pasta recipe creates a perfectly balanced bite that’s as comforting as it is elegant. Whether you choose spaghetti, fettuccine, or penne, the velvety sauce clings to every noodle, making every forkful irresistible. Ready in just 45 minutes, this meal is not only quick but also easy to customize. Serve it with a fresh side salad or warm crusty bread for a delicious dinner that’s sure to impress. Perfect for fans of creamy pasta recipes, roasted vegetables, and Italian-inspired flavors, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 3 pieces red bell peppers
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 1 medium yellow onion
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 0.25 teaspoons red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 12 ounces dried pasta (spaghetti, fettuccine, or penne)
- 0.25 cup fresh basil leaves
- 4 cups water
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
Halve the red bell peppers and remove the seeds and stems. Place them cut-side down on the prepared baking sheet.
Roast the red peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
While the peppers roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Once the peppers are done, transfer them to a bowl and cover with a plate or plastic wrap. Let them sit for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers and place the flesh in a blender or food processor.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the garlic and cook for an additional minute.
Transfer the sautéed onion and garlic to the blender with the roasted peppers. Add the heavy cream, 1 teaspoon of salt, black pepper, and red pepper flakes. Blend until smooth.
Pour the sauce back into the skillet and heat over medium-low. Stir in the grated parmesan cheese and simmer for 5 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Serve the roasted red pepper pasta warm, garnished with fresh basil leaves and extra parmesan cheese if desired.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 26.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1763 mg | 38% | |
*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.
