Description
A creamy, flavorful roasted red pepper pasta made with blended peppers, garlic, shallots, and Parmesan cheese. This vegetarian dish is easy to prepare and perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 2 shallots, chopped
- 4 cloves garlic, sliced
- 1 (12 oz) jar roasted red peppers, drained
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 12 oz pasta (such as rigatoni or penne)
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add shallots and garlic, cooking until soft and fragrant, about 3-5 minutes.
- Transfer the shallots and garlic to a blender along with the drained roasted red peppers, salt, pepper, and red pepper flakes. Blend until smooth.
- Return the blended sauce to the skillet over low heat. Stir in heavy cream and Parmesan cheese until the sauce is creamy and heated through.
- Meanwhile, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Add cooked pasta to the sauce and toss to coat. If needed, add reserved pasta water to thin the sauce.
- Serve immediately, topped with fresh basil and more Parmesan if desired.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Add sautéed mushrooms or spinach for extra veggies.
- For a vegan version, substitute cream and cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
