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Roasted red pepper pasta is a culinary gem that combines the rich, smoky flavors of roasted red peppers with creamy textures, making it an irresistible dish for pasta lovers. This vibrant recipe is not only visually appealing but also tantalizes the taste buds with its harmonious blend of flavors. The dish is a testament to how simplicity can yield complex and satisfying results, perfect for weeknight dinners or impressing guests at a dinner party.

Roasted Red Pepper Pasta

Discover the deliciousness of Roasted Red Pepper Pasta, a creamy and flavorful dish that pasta lovers will adore. This recipe highlights the smoky sweetness of roasted red peppers, complemented by a rich and creamy sauce. Perfect for weeknight dinners or elegant gatherings, it’s easy to customize for dietary needs. Learn how to roast peppers, create a luscious sauce, and combine it all with your choice of pasta for a satisfying meal everyone will love. Indulge in the joy of cooking with this vibrant recipe!
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Ingredients
  

3 large red bell peppers

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a lighter option)

12 oz pasta (fettuccine or penne works great)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Additional grated Parmesan for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 30 minutes, turning them occasionally until they are charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam (this makes peeling easier). Let them cool for about 15 minutes.

    Prepare the Sauce: While the peppers are cooling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for about 1 minute until fragrant, being careful not to burn the garlic.

      Blend the Peppers: When the roasted peppers are cool enough to handle, peel off the charred skin, remove the seeds, and roughly chop them. Add the chopped peppers to a blender, along with the sautéed garlic mixture and vegetable broth. Blend until smooth and creamy.

        Add Cream and Cheese: Pour the blended mixture back into the skillet and stir in the heavy cream. Allow the sauce to simmer on low heat for about 5-7 minutes. Gradually add the grated Parmesan cheese (or nutritional yeast) and stir until the cheese has melted and the sauce is well combined. Season with salt and black pepper to taste.

          Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.

            Combine: Add the drained pasta to the skillet with the roasted red pepper sauce. Toss gently to combine, adding reserved pasta water a little at a time if the sauce is too thick.

              Serve: Plate the pasta and garnish with fresh basil leaves and extra grated Parmesan cheese. Enjoy your delicious Roasted Red Pepper Pasta!

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