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To make creamy roasted red pepper pasta, you will need the following items: - 12 oz pasta (penne or fettuccine) - 2 large red bell peppers, roasted - 1 small onion, diced - 2 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a vegan option) - ¼ cup grated Parmesan cheese (omit for vegan) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh basil leaves for garnish You can swap some ingredients if needed: - Use gluten-free pasta for a gluten-free option. - Coconut cream works well for a dairy-free version. - Nutritional yeast can replace Parmesan for a vegan taste. - Sweet red peppers can substitute for roasted red bell peppers. - Use any fresh herbs like parsley or oregano instead of basil. Gather these tools to make cooking easier: - A baking sheet for roasting peppers. - A blender or food processor for making the sauce. - A large skillet to combine pasta and sauce. - A pot for boiling the pasta. - A wooden spoon or spatula for mixing. - Measuring cups and spoons for accuracy. With all these ingredients and tools ready, you can start making this delicious dish! To roast the red peppers, first, set your oven to 450°F (230°C). Place the whole red peppers on a baking sheet. Roast them for about 20 to 25 minutes. Turn them occasionally. You want the skin to get charred and blistered. After roasting, cover the peppers with foil for about 10 minutes. This helps loosen the skin. Once cooled, peel off the skin and remove the seeds. This step gives the dish a rich flavor. While the peppers roast, cook the pasta. Use either penne or fettuccine. Follow the package instructions. Cook it until it is al dente. This means it should still have some firmness. Save ½ cup of pasta water before draining. Once drained, set the pasta aside. This reserved water helps later if your sauce is too thick. Now, let’s make the sauce. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté it until it is soft and clear, which takes about 5 minutes. Then, add two cloves of minced garlic. Cook it for one more minute. This will fill your kitchen with a wonderful smell! Next, take your roasted red peppers and place them in a blender. Add the sautéed onion and garlic, one cup of heavy cream, one teaspoon of smoked paprika, salt, and black pepper. Blend until smooth and creamy. Pour the roasted red pepper sauce into the skillet. Heat it gently over low heat. If the sauce is thick, add some of the reserved pasta water until it feels right. Stir in ¼ cup of grated Parmesan cheese if you want. Mix it well. Now, add the cooked pasta to the skillet. Toss it so the pasta gets evenly coated with the creamy sauce. Taste it and add more salt and pepper if needed. Serve it hot, topped with fresh basil leaves. Enjoy your delicious creamy roasted red pepper pasta! To get the best flavor in your creamy roasted red pepper pasta, roasting the peppers is key. Roast them until the skin is charred. This brings out their natural sweetness. Use fresh garlic and onion for a robust taste. Smoked paprika adds a nice depth, too. If you're vegan, coconut cream works great instead of heavy cream. You can adjust the richness based on your taste. One common mistake is undercooking the pasta. Make sure it is al dente for the best texture. Another mistake is not reserving pasta water. This water helps to adjust the sauce’s thickness. Don't skip blending the sauce until it’s smooth. A chunky sauce won't coat the pasta well. Finally, taste your sauce before serving. Adjust seasoning as needed. This step can make a big difference. Serve your creamy roasted red pepper pasta with fresh basil on top. It adds a bright touch. A side salad or garlic bread pairs well for a complete meal. If you want protein, grilled chicken or shrimp makes great additions. For a veggie boost, try adding spinach or cherry tomatoes. You can also serve this dish with a light white wine to enhance the flavors. Enjoy your meal! {{image_2}} You can easily make this dish vegan. Use coconut cream instead of heavy cream. Omit the Parmesan cheese or use a dairy-free alternative. The roasted red peppers give a nice flavor. This way, you keep it creamy and tasty. Want to add protein? Cooked chicken or shrimp works great. Just sauté them in the skillet before adding the sauce. You can also use tofu for a plant-based option. Make sure to season your protein well for extra flavor. You can add more vegetables for a colorful dish. Spinach, mushrooms, or zucchini are great choices. Sauté them with the onion and garlic. This adds nutrients and makes your meal more filling. Plus, it looks beautiful on the plate! To store leftovers, let the pasta cool first. Transfer it to an airtight container. Make sure to seal it well. This keeps the pasta fresh for up to three days in the fridge. If you want, label the container with the date. Reheat the pasta in a skillet over low heat. Add a splash of water or cream to help it warm up. Stir gently to avoid sticking. You can also use the microwave, heating in short bursts. Check every minute to prevent overcooking. You can freeze the creamy roasted red pepper pasta. Place it in a freezer-safe container. It lasts up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat gently, just like with leftovers. You can use penne or fettuccine for this dish. Both types hold sauce well. Penne's shape catches the sauce inside, while fettuccine offers a nice flat surface. Either choice will work great. Yes, you can use store-bought roasted red peppers. They save time and still taste good. Look for ones in jars or cans. Just drain and rinse them before using. To add heat, include crushed red pepper flakes. Start with a pinch and taste. You can also add diced jalapeños for a fresh kick. Experiment until you find your preferred spice level. Reheat creamy pasta over low heat on the stove. Add a splash of water or cream. Stir often to keep it smooth. Using the microwave is faster, but it can make the pasta dry. - 12 oz pasta (penne or fettuccine) - 2 large red bell peppers, roasted - 1 small onion, diced - 2 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a vegan option) - ¼ cup grated Parmesan cheese (omit for vegan) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh basil leaves for garnish This blog post covered how to make creamy roasted red pepper pasta from start to finish. We looked at all the ingredients you need and easy swaps if you're short on items. I shared step-by-step instructions and key tips for great flavor. We also explored tasty variations and how to store leftovers. In the end, this recipe is both fun and flexible. You can make it your own, so enjoy!

Creamy Roasted Red Pepper Pasta

Indulge in a deliciously creamy roasted red pepper pasta that will elevate your dinner game! This quick and easy recipe features roasted red bell peppers blended into a smooth sauce, combined with your favorite pasta for a delightful meal. Perfect for busy weeknights or special occasions, it's also easily adaptable for vegans. Ready to impress? Click through to explore this mouthwatering recipe and make it tonight!
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Ingredients
  

12 oz pasta (penne or fettuccine)

2 large red bell peppers, roasted

1 small onion, diced

2 cloves garlic, minced

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

¼ cup grated Parmesan cheese (omit for vegan)

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Start by roasting the red peppers. To do this, preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, cover with foil for 10 minutes, then peel and remove the seeds once cooled.

    While the peppers are roasting, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Once the red peppers are peeled, place them in a blender or food processor. Add sautéed onion and garlic, heavy cream, smoked paprika, salt, and black pepper. Blend until smooth and creamy.

          Pour the roasted red pepper sauce into the skillet and heat gently over low heat. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency. Stir in the grated Parmesan cheese if using and mix well.

            Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy roasted red pepper sauce. Adjust seasoning with more salt and pepper if needed.

              Serve immediately, garnished with fresh basil leaves on top.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4