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- 12 oz pasta (penne or fettuccine are great options) - 2 large red bell peppers - 2 tablespoons olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 1 cup heavy cream (substitute with coconut cream for a dairy-free option) - ½ cup grated Parmesan cheese (or use nutritional yeast for a dairy-free alternative) - Salt and pepper, to taste For substitutions, you can use gluten-free pasta if needed. Coconut cream is a great swap for heavy cream. Nutritional yeast works well in place of Parmesan cheese for a dairy-free dish. - Fresh basil leaves - Red pepper flakes for heat - Additional Parmesan cheese or nutritional yeast Garnishing adds flavor and color. Fresh basil gives a nice aroma. Red pepper flakes add heat, perfect for spice lovers. You can sprinkle more cheese or nutritional yeast to enhance the taste. First, preheat your oven to 425°F (220°C). This temperature helps the peppers roast perfectly. Cut the red bell peppers in half lengthwise. Remove the seeds and stems. Place the halves cut-side down on a baking sheet. Drizzle them with olive oil to coat them well. Roast the peppers for about 25 minutes. Look for skins that are blistered and slightly charred. After roasting, cover them with aluminum foil for 10 minutes. This step steams the peppers, making it easy to peel off the skins. While the peppers roast, cook your pasta. You can use penne or fettuccine. Follow the package instructions to boil the pasta until it is al dente. This means it should be firm but cooked through. After cooking, drain the pasta but save one cup of the pasta water. This water is key for making the sauce creamy later. Once the peppers are cool, peel off their skins. Now, transfer them to a blender or food processor. In a medium pan, heat some olive oil over medium heat. Add the finely diced onion and sauté it for about 5 minutes. The onion should become soft and clear. Then, add the minced garlic and cook for one more minute. Be mindful not to let the garlic burn. After that, mix the sautéed onion and garlic into the blender with the roasted peppers. Blend until the mixture is smooth and creamy. Pour the blended sauce back into the pan over low to medium heat. Stir in the heavy cream and Parmesan cheese. Season it with salt and pepper. Mix everything well until it is warm. If the sauce seems too thick, add some reserved pasta water. This helps achieve the right sauce consistency. Now, add the drained pasta to the sauce. Toss gently to coat every piece. This ensures each bite is full of flavor. To get the best flavor, roast red peppers until the skins blister. I find that using a high oven heat works well. Set your oven to 425°F (220°C). Cut the peppers in half and coat them with olive oil. Place them cut-side down on a baking sheet. Roast for about 25 minutes. If you want a smoky flavor, try grilling them. Place the peppers on a grill over medium heat. Check them often to avoid burning. You can also broil them in the oven for a quicker roast. Just keep a close eye on them! To make your sauce pop, add spices like smoked paprika or fresh thyme. These give a nice depth to the dish. You can also sprinkle some red pepper flakes if you like heat. Feel free to adjust the creaminess too. Add more heavy cream or cheese to make it richer. For a lighter option, use coconut cream. This change gives a unique flavor while keeping it creamy. When serving, use a large bowl for a nice presentation. Drizzle some olive oil on top for shine. Add extra Parmesan cheese for a gourmet touch. You can serve this pasta with a simple salad. A fresh green salad complements the creamy sauce well. Fresh bread or garlic bread also makes a great side. It’s perfect for soaking up any leftover sauce! {{image_4}} To make a completely dairy-free version of creamy roasted red pepper pasta, use coconut cream instead of heavy cream. This keeps the dish rich while being vegan-friendly. For cheese, you can swap Parmesan for nutritional yeast. Nutritional yeast adds a cheesy flavor without dairy. Simply blend 1/2 cup of nutritional yeast into the sauce. You can use various types of pasta for this dish. Penne and fettuccine work well, but rotini and farfalle are great too. Different shapes hold sauce differently. For instance, rotini traps sauce in its curls, while fettuccine covers more surface area. This means you can choose based on your texture preference. For added protein, consider chicken or shrimp. Cook them separately and toss them into the pasta before serving. You can also add vegetables like spinach or cherry tomatoes for extra color and flavor. These mix-ins complement the creamy sauce and make the meal more filling. To keep your creamy roasted red pepper pasta fresh, place it in an airtight container. You can store it in the refrigerator for up to three days. If you want to save it for longer, consider freezing it. Frozen pasta can last for about two months. Just make sure to cool the pasta before you freeze it. This helps maintain its texture and flavor. When reheating your pasta, avoid high heat. High heat can make it dry and less tasty. Instead, use medium heat on the stove. Add a splash of water or cream to help keep it moist. Stir gently as it warms. You can also use the microwave. Heat it in short bursts of 30 seconds, stirring in between. This method helps keep the creamy sauce smooth and flavorful. Yes, you can use jarred roasted red peppers. They save time and effort. However, fresh peppers have a better flavor. Jarred options may have added salt or preservatives. If you choose jarred, look for those without extra ingredients. This choice can make your dish quicker but may alter the taste slightly. There are several good substitutes for heavy cream: - Coconut cream: This makes the dish dairy-free and adds a hint of sweetness. - Greek yogurt: This adds creaminess and tang but may thicken the sauce. - Cashew cream: Blend soaked cashews with water for a rich, nutty flavor. - Milk and butter: Mix ¾ cup of milk with ¼ cup of melted butter for a light version. Each option changes the dish slightly. Choose based on your dietary needs. To add heat to your creamy roasted red pepper pasta: - Red pepper flakes: Sprinkle on top before serving. - Cayenne pepper: Mix a pinch into the sauce before combining with pasta. - Hot sauce: Drizzle in the sauce for an extra kick. - Chili oil: Drizzle over the finished dish for flavor and heat. Adjust the amount to suit your taste. Enjoy experimenting! In this post, we covered key ingredients, cooking steps, and tips for a tasty pasta dish. We explored roasting red peppers, cooking pasta, and creating a creamy sauce. You learned how to customize the dish with vegan options and different pasta shapes. Storing leftovers and reheating were also discussed to maintain quality. By following these steps, you can make a delicious meal that suits your taste. Enjoy experimenting in the kitchen!

Creamy Roasted Red Pepper Pasta

Indulge in the rich and delicious flavors of creamy roasted red pepper pasta! This easy recipe features tender pasta enveloped in a smooth, vibrant sauce made from roasted red bell peppers, garlic, and a touch of cream. Perfect for a weeknight dinner or impressing guests, this dish is sure to become a family favorite. Click through to discover the full recipe and elevate your cooking today!
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Ingredients
  

12 oz pasta (penne or fettuccine are great options)

2 large red bell peppers

2 tablespoons olive oil

1 small onion, finely diced

3 cloves garlic, minced

1 cup heavy cream (substitute with coconut cream for a dairy-free option)

½ cup grated Parmesan cheese (or use nutritional yeast for a dairy-free alternative)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Red pepper flakes, optional for added heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Peppers: Cut the red bell peppers in half lengthwise, removing the seeds and stems. Place the pepper halves cut-side down on a baking sheet and drizzle them with olive oil, ensuring they are well coated.

      Roast the Peppers: Roast the peppers in the preheated oven for approximately 25 minutes or until their skins are blistered and slightly charred. Once roasted, remove them from the oven and cover with aluminum foil for about 10 minutes to allow them to steam; this step will make the skins easier to peel off.

        Cook the Pasta: While the peppers are roasting, cook your chosen pasta according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and reserve one cup of the pasta water for later use.

          Blend the Roasted Peppers: After the peppers have cooled sufficiently to handle, peel off the skins. Transfer the roasted peppers to a blender or food processor.

            Sauté the Aromatics: In a medium pan over medium heat, add the finely diced onion. Sauté the onion for about 5 minutes until it becomes translucent. Incorporate the minced garlic and cook for an additional minute, taking care not to let it burn.

              Combine Ingredients: Add the sautéed onion and garlic mixture to the blender with the roasted red peppers. Blend the mixture until it is completely smooth and creamy.

                Make the Sauce: Pour the vibrant red pepper sauce back into the same pan over low to medium heat. Stir in the heavy cream and sprinkle in the Parmesan cheese. Season with salt and pepper, stirring gently until everything is well combined and warmed through. If the sauce appears too thick, gradually add the reserved pasta water until you reach your desired consistency.

                  Toss the Pasta: Add the drained pasta to the sauce in the pan, tossing gently to ensure every piece is nicely coated.

                    Serve: Plate the creamy pasta immediately, garnishing each serving with fresh basil leaves. For an extra kick, add a sprinkle of red pepper flakes on top if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Consider serving the pasta in a large bowl with a drizzle of olive oil on top and extra Parmesan cheese for an additional gourmet touch.