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Creamy Roasted Red Pepper Pasta is a culinary delight that brings together the rich flavors of roasted red peppers and the comforting creaminess of a well-crafted sauce. This dish is not only delicious but also simple to prepare, making it an ideal choice for both weeknight dinners and special occasions. Its versatility allows for easy adaptation to various dietary preferences, whether you are vegan, vegetarian, or simply looking to enjoy a hearty meal with a twist.

Creamy Roasted Red Pepper Pasta

Looking for a tasty dish that's easy to make? Try this Creamy Roasted Red Pepper Pasta! Combining the sweetness of roasted red peppers with a luscious creamy sauce, this recipe is perfect for any occasion. It's versatile and can easily be adjusted for vegan or vegetarian diets. Packed with nutritious ingredients and bursting with flavor, this pasta dish is sure to impress your family and friends. Enjoy a culinary journey to the Mediterranean with every bite!
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Ingredients
  

12 oz pasta of your choice (fettuccine or penne work great)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream (or cashew cream for a vegan option)

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for a kick)

1/2 cup grated Parmesan cheese (optional, or nutritional yeast for a vegan option)

Fresh basil leaves, for garnish

Salt, to taste

Instructions
 

Roast the Bell Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them skin side up on a baking sheet. Drizzle with olive oil and roast in the oven for about 20-25 minutes, or until the skins are charred and blistered.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

      Make the Sauce: Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skins and place the roasted peppers in a blender or food processor. Add minced garlic, heavy cream, smoked paprika, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.

        Combine Pasta and Sauce: In a large skillet over medium heat, pour in the roasted red pepper sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency. Stir in the drained pasta until well coated. If using, add the grated Parmesan cheese and mix until melted and combined. Adjust the seasoning with salt as needed.

          Serve: Transfer the creamy roasted red pepper pasta to serving plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese (or nutritional yeast for a spark of umami). Enjoy your delightful dish!

            Prep Time, Total Time, Servings: 10 minutes | 35 minutes | serves 4