Description
A creamy roasted red pepper pasta made with blended roasted peppers, garlic, cream, and Parmesan cheese for a rich, flavorful, and comforting vegetarian dinner.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 2 large roasted red bell peppers (jarred or homemade)
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Transfer the sautéed onion and garlic to a blender. Add roasted red peppers and blend until smooth.
- Pour the blended sauce back into the skillet over medium heat. Stir in heavy cream, Parmesan cheese, salt, pepper, and red pepper flakes.
- Simmer the sauce for 5–7 minutes until slightly thickened. Add reserved pasta water if needed to loosen the sauce.
- Add cooked pasta to the skillet and toss until fully coated in the sauce.
- Garnish with fresh basil and extra Parmesan before serving.
Notes
- You can use jarred roasted red peppers for convenience.
- Adjust red pepper flakes based on desired spice level.
- Reserve pasta water to help achieve a silky sauce consistency.
- Add grilled chicken or shrimp for extra protein if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg
