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Creamy Roasted Red Pepper Pasta Flavorful and Easy

by on January 30, 2025

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If you’re craving a dish that’s both creamy and packed with flavor, you’re in the right spot. My Creamy Roasted Red Pepper Pasta is not just easy to make; it’s a feast for your taste buds. Discover simple steps to create this mouthwatering meal, along with tips and tweaks to make it your own. Ready to dive into a world of rich flavors? Let’s get started!

- 12 oz pasta of your choice (fettuccine or penne recommended) - 3 large red bell peppers - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Choosing fresh ingredients makes a big difference. Look for bright, firm red bell peppers. They should feel heavy for their size. A good onion will have a smooth skin and feel firm. Fresh garlic is a must for the best flavor in this dish. Heavy cream gives the sauce a rich taste and nice texture. If you want a lighter option, you can use half and half, but it won’t be as creamy. You can swap the heavy cream for a non-dairy option, like cashew cream. Use vegetable broth or chicken broth as your base. If you don’t have smoked paprika, regular paprika works, but the smoky flavor will change. You can also replace Parmesan with nutritional yeast for a vegan twist. If you want more color, try adding spinach or sun-dried tomatoes. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Slice three large red peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them for about 25–30 minutes. You want the skins to be charred and blistered. After roasting, move the peppers to a bowl and cover it tightly with plastic wrap. This will help steam the peppers for easier peeling. Wait about ten minutes before peeling off the burnt skins. While your peppers steam, bring a large pot of salted water to a boil. Add 12 oz of your favorite pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it's al dente. Drain the pasta and set it aside. This will be the base for your creamy sauce. In a large skillet, heat two tablespoons of olive oil over medium heat. Dice one medium onion and add it to the skillet. Sauté for about five minutes until the onion is soft and translucent. Next, add three minced garlic cloves and sauté for another minute, stirring often. Now, take the peeled red peppers and blend them in a food processor with the sautéed onion and garlic. Add one cup of vegetable broth, one cup of heavy cream, and one teaspoon of smoked paprika. Blend until you achieve a smooth and creamy sauce. Pour this sauce back into the skillet and bring it to a gentle simmer. Gradually stir in half a cup of grated Parmesan cheese. If the sauce is too thick, add a splash more vegetable broth. Taste and season with salt and pepper as needed. Finally, add the drained pasta to the skillet. Toss it gently in the sauce to coat every piece. Let it heat through for about a minute, and then you're ready to serve! To get the best flavor from your peppers, start with fresh, ripe red bell peppers. Slice them in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them at 400°F (200°C) for 25-30 minutes. Look for deep charring on the skins. This gives the peppers a rich, smoky taste. After roasting, cover them with plastic wrap. Let them steam for about 10 minutes. This step helps you peel the skins off easily. For a creamy sauce, use high-quality heavy cream. Blend the roasted peppers with sautéed onions and garlic. Add vegetable broth for smoothness. Blend until you have a silky texture. If your sauce is too thick, add more vegetable broth a little at a time. Stir in grated Parmesan cheese gradually. This will enhance the creaminess and flavor. Keep the sauce on low heat after blending to maintain warmth and texture. Taste your sauce as you cook. Start with salt and pepper, then adjust to your liking. Smoked paprika adds a nice depth. If you prefer a little kick, consider adding a pinch of red pepper flakes. Fresh basil leaves make a great garnish and add freshness. Mixing in some lemon juice can brighten the dish too. Remember, seasoning enhances flavor. Adjust as needed for your taste buds! Pro Tips Roasting Peppers: For an even deeper flavor, consider charring the peppers on a grill instead of in the oven. Choosing Pasta: Pasta types like fettuccine or penne hold the creamy sauce well, ensuring each bite is flavorful. Adjusting Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt or a plant-based alternative. Herb Infusion: Add fresh herbs like thyme or oregano while sautéing the onions for an extra layer of flavor. {{image_4}} You can easily add protein to this dish. Chicken breast, shrimp, or sausage work well. Cook the protein before adding it to the sauce. For chicken, grill or pan-sear it until fully cooked. For shrimp, sauté them until they turn pink. If you use sausage, slice it thin and cook it in the skillet before the onions. This way, the meat becomes flavorful and pairs well with the creamy sauce. If you want a vegan version, swap out the cream and cheese. Use coconut milk or cashew cream instead. You can also use nutritional yeast for a cheesy flavor. For the broth, make sure it’s vegetable-based. This keeps the dish creamy and rich without dairy. Don’t forget to adjust the seasoning to match your taste. To boost the flavor, consider adding herbs and spices. Fresh basil or parsley can brighten up the dish. For a kick, add red pepper flakes or a splash of lemon juice. You could also try a hint of balsamic vinegar for depth. Mix in some sun-dried tomatoes for extra sweetness. These simple tweaks will make your pasta even more exciting! To store leftovers, let the pasta cool first. Place it in an airtight container. You can keep it in the fridge for about 3 to 4 days. For reheating, you can use a skillet or microwave. If using a skillet, add a splash of water or broth to keep it moist. Heat over low until warmed through. In the microwave, cover the pasta and heat in 30-second bursts, stirring in between. You can freeze this pasta dish, too. Use a freezer-safe container. It stays good for up to 2 months. To reheat, thaw overnight in the fridge. Then, heat it in a skillet or microwave as described above. Yes, you can use jarred roasted red peppers. They save time and effort. Just drain and rinse them before use. This switch will still give you a tasty sauce. However, fresh roasted peppers add a deeper flavor. To make this creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Many brands offer great options. Look for ones made from rice or chickpeas. Always check labels for allergens. Fettuccine or penne work best for this dish. They hold sauce well and offer great texture. You can also try spaghetti or rigatoni for a fun twist. Just ensure you cook the pasta al dente for the best bite. This post covered key ingredients for a delicious dish and how to prepare them. We explored step-by-step cooking methods, tips for the best results, and helpful variations. We also addressed common questions about storage and ingredient swaps. You can customize the recipe to fit your needs and taste. Enjoy making this tasty dish your own, and remember, cooking should be fun and creative!

Why I Love This Recipe

  1. Rich and Creamy Texture: This pasta dish features a luxurious creamy sauce that perfectly coats each strand of pasta, elevating a simple meal to something truly special.
  2. Vibrant Flavor: The roasted red peppers add a sweet, smoky flavor that complements the richness of the cream and cheese, creating a deliciously balanced dish.
  3. Easy to Prepare: With straightforward steps and minimal ingredients, this recipe is perfect for both weeknight dinners and special occasions.
  4. Customizable: You can easily modify this recipe by adding vegetables or proteins of your choice, making it versatile for different dietary preferences.

Ingredients

List of Ingredients

– 12 oz pasta of your choice (fettuccine or penne recommended)

– 3 large red bell peppers

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 cup heavy cream

– 1 cup vegetable broth

– 1/2 cup grated Parmesan cheese

– 2 tablespoons olive oil

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Fresh basil leaves for garnish

Key Notes on Ingredients

Choosing fresh ingredients makes a big difference. Look for bright, firm red bell peppers. They should feel heavy for their size. A good onion will have a smooth skin and feel firm. Fresh garlic is a must for the best flavor in this dish. Heavy cream gives the sauce a rich taste and nice texture. If you want a lighter option, you can use half and half, but it won’t be as creamy.

Substitutions and Alternatives

You can swap the heavy cream for a non-dairy option, like cashew cream. Use vegetable broth or chicken broth as your base. If you don’t have smoked paprika, regular paprika works, but the smoky flavor will change. You can also replace Parmesan with nutritional yeast for a vegan twist. If you want more color, try adding spinach or sun-dried tomatoes.

Step-by-Step Instructions

Preparation of Roasted Red Peppers

Start by preheating your oven to 400°F (200°C). Slice three large red peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them for about 25–30 minutes. You want the skins to be charred and blistered. After roasting, move the peppers to a bowl and cover it tightly with plastic wrap. This will help steam the peppers for easier peeling. Wait about ten minutes before peeling off the burnt skins.

Cooking the Pasta

While your peppers steam, bring a large pot of salted water to a boil. Add 12 oz of your favorite pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside. This will be the base for your creamy sauce.

Making the Creamy Sauce

In a large skillet, heat two tablespoons of olive oil over medium heat. Dice one medium onion and add it to the skillet. Sauté for about five minutes until the onion is soft and translucent. Next, add three minced garlic cloves and sauté for another minute, stirring often.

Now, take the peeled red peppers and blend them in a food processor with the sautéed onion and garlic. Add one cup of vegetable broth, one cup of heavy cream, and one teaspoon of smoked paprika. Blend until you achieve a smooth and creamy sauce. Pour this sauce back into the skillet and bring it to a gentle simmer. Gradually stir in half a cup of grated Parmesan cheese. If the sauce is too thick, add a splash more vegetable broth. Taste and season with salt and pepper as needed.

Finally, add the drained pasta to the skillet. Toss it gently in the sauce to coat every piece. Let it heat through for about a minute, and then you’re ready to serve!

Tips & Tricks

Best Practices for Roasting Peppers

To get the best flavor from your peppers, start with fresh, ripe red bell peppers. Slice them in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them at 400°F (200°C) for 25-30 minutes. Look for deep charring on the skins. This gives the peppers a rich, smoky taste. After roasting, cover them with plastic wrap. Let them steam for about 10 minutes. This step helps you peel the skins off easily.

How to Achieve the Creamiest Sauce

For a creamy sauce, use high-quality heavy cream. Blend the roasted peppers with sautéed onions and garlic. Add vegetable broth for smoothness. Blend until you have a silky texture. If your sauce is too thick, add more vegetable broth a little at a time. Stir in grated Parmesan cheese gradually. This will enhance the creaminess and flavor. Keep the sauce on low heat after blending to maintain warmth and texture.

Adjusting Seasoning for Flavor

Taste your sauce as you cook. Start with salt and pepper, then adjust to your liking. Smoked paprika adds a nice depth. If you prefer a little kick, consider adding a pinch of red pepper flakes. Fresh basil leaves make a great garnish and add freshness. Mixing in some lemon juice can brighten the dish too. Remember, seasoning enhances flavor. Adjust as needed for your taste buds!

Pro Tips

  1. Roasting Peppers: For an even deeper flavor, consider charring the peppers on a grill instead of in the oven.
  2. Choosing Pasta: Pasta types like fettuccine or penne hold the creamy sauce well, ensuring each bite is flavorful.
  3. Adjusting Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt or a plant-based alternative.
  4. Herb Infusion: Add fresh herbs like thyme or oregano while sautéing the onions for an extra layer of flavor.

Variations

Adding Protein Options

You can easily add protein to this dish. Chicken breast, shrimp, or sausage work well. Cook the protein before adding it to the sauce. For chicken, grill or pan-sear it until fully cooked. For shrimp, sauté them until they turn pink. If you use sausage, slice it thin and cook it in the skillet before the onions. This way, the meat becomes flavorful and pairs well with the creamy sauce.

Vegan and Dairy-Free Alternatives

If you want a vegan version, swap out the cream and cheese. Use coconut milk or cashew cream instead. You can also use nutritional yeast for a cheesy flavor. For the broth, make sure it’s vegetable-based. This keeps the dish creamy and rich without dairy. Don’t forget to adjust the seasoning to match your taste.

Flavor Enhancements

To boost the flavor, consider adding herbs and spices. Fresh basil or parsley can brighten up the dish. For a kick, add red pepper flakes or a splash of lemon juice. You could also try a hint of balsamic vinegar for depth. Mix in some sun-dried tomatoes for extra sweetness. These simple tweaks will make your pasta even more exciting!

Storage Info

How to Store Leftovers

To store leftovers, let the pasta cool first. Place it in an airtight container. You can keep it in the fridge for about 3 to 4 days.

Reheating Instructions

For reheating, you can use a skillet or microwave. If using a skillet, add a splash of water or broth to keep it moist. Heat over low until warmed through. In the microwave, cover the pasta and heat in 30-second bursts, stirring in between.

Freezing Tips

You can freeze this pasta dish, too. Use a freezer-safe container. It stays good for up to 2 months. To reheat, thaw overnight in the fridge. Then, heat it in a skillet or microwave as described above.

FAQs

Can I use jarred roasted red peppers?

Yes, you can use jarred roasted red peppers. They save time and effort. Just drain and rinse them before use. This switch will still give you a tasty sauce. However, fresh roasted peppers add a deeper flavor.

How can I make this recipe gluten-free?

To make this creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Many brands offer great options. Look for ones made from rice or chickpeas. Always check labels for allergens.

What pasta types work best for this dish?

Fettuccine or penne work best for this dish. They hold sauce well and offer great texture. You can also try spaghetti or rigatoni for a fun twist. Just ensure you cook the pasta al dente for the best bite.

This post covered key ingredients for a delicious dish and how to prepare them. We explored step-by-step cooking methods, tips for the best results, and helpful variations. We also addressed common questions about storage and ingredient swaps. You can customize the recipe to fit your needs and taste. Enjoy making this tasty dish your own, and remember, cooking should be fun and creativ

- 12 oz pasta of your choice (fettuccine or penne recommended) - 3 large red bell peppers - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Choosing fresh ingredients makes a big difference. Look for bright, firm red bell peppers. They should feel heavy for their size. A good onion will have a smooth skin and feel firm. Fresh garlic is a must for the best flavor in this dish. Heavy cream gives the sauce a rich taste and nice texture. If you want a lighter option, you can use half and half, but it won’t be as creamy. You can swap the heavy cream for a non-dairy option, like cashew cream. Use vegetable broth or chicken broth as your base. If you don’t have smoked paprika, regular paprika works, but the smoky flavor will change. You can also replace Parmesan with nutritional yeast for a vegan twist. If you want more color, try adding spinach or sun-dried tomatoes. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Slice three large red peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them for about 25–30 minutes. You want the skins to be charred and blistered. After roasting, move the peppers to a bowl and cover it tightly with plastic wrap. This will help steam the peppers for easier peeling. Wait about ten minutes before peeling off the burnt skins. While your peppers steam, bring a large pot of salted water to a boil. Add 12 oz of your favorite pasta, like fettuccine or penne. Cook the pasta according to the package instructions until it's al dente. Drain the pasta and set it aside. This will be the base for your creamy sauce. In a large skillet, heat two tablespoons of olive oil over medium heat. Dice one medium onion and add it to the skillet. Sauté for about five minutes until the onion is soft and translucent. Next, add three minced garlic cloves and sauté for another minute, stirring often. Now, take the peeled red peppers and blend them in a food processor with the sautéed onion and garlic. Add one cup of vegetable broth, one cup of heavy cream, and one teaspoon of smoked paprika. Blend until you achieve a smooth and creamy sauce. Pour this sauce back into the skillet and bring it to a gentle simmer. Gradually stir in half a cup of grated Parmesan cheese. If the sauce is too thick, add a splash more vegetable broth. Taste and season with salt and pepper as needed. Finally, add the drained pasta to the skillet. Toss it gently in the sauce to coat every piece. Let it heat through for about a minute, and then you're ready to serve! To get the best flavor from your peppers, start with fresh, ripe red bell peppers. Slice them in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast them at 400°F (200°C) for 25-30 minutes. Look for deep charring on the skins. This gives the peppers a rich, smoky taste. After roasting, cover them with plastic wrap. Let them steam for about 10 minutes. This step helps you peel the skins off easily. For a creamy sauce, use high-quality heavy cream. Blend the roasted peppers with sautéed onions and garlic. Add vegetable broth for smoothness. Blend until you have a silky texture. If your sauce is too thick, add more vegetable broth a little at a time. Stir in grated Parmesan cheese gradually. This will enhance the creaminess and flavor. Keep the sauce on low heat after blending to maintain warmth and texture. Taste your sauce as you cook. Start with salt and pepper, then adjust to your liking. Smoked paprika adds a nice depth. If you prefer a little kick, consider adding a pinch of red pepper flakes. Fresh basil leaves make a great garnish and add freshness. Mixing in some lemon juice can brighten the dish too. Remember, seasoning enhances flavor. Adjust as needed for your taste buds! Pro Tips Roasting Peppers: For an even deeper flavor, consider charring the peppers on a grill instead of in the oven. Choosing Pasta: Pasta types like fettuccine or penne hold the creamy sauce well, ensuring each bite is flavorful. Adjusting Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt or a plant-based alternative. Herb Infusion: Add fresh herbs like thyme or oregano while sautéing the onions for an extra layer of flavor. {{image_4}} You can easily add protein to this dish. Chicken breast, shrimp, or sausage work well. Cook the protein before adding it to the sauce. For chicken, grill or pan-sear it until fully cooked. For shrimp, sauté them until they turn pink. If you use sausage, slice it thin and cook it in the skillet before the onions. This way, the meat becomes flavorful and pairs well with the creamy sauce. If you want a vegan version, swap out the cream and cheese. Use coconut milk or cashew cream instead. You can also use nutritional yeast for a cheesy flavor. For the broth, make sure it’s vegetable-based. This keeps the dish creamy and rich without dairy. Don’t forget to adjust the seasoning to match your taste. To boost the flavor, consider adding herbs and spices. Fresh basil or parsley can brighten up the dish. For a kick, add red pepper flakes or a splash of lemon juice. You could also try a hint of balsamic vinegar for depth. Mix in some sun-dried tomatoes for extra sweetness. These simple tweaks will make your pasta even more exciting! To store leftovers, let the pasta cool first. Place it in an airtight container. You can keep it in the fridge for about 3 to 4 days. For reheating, you can use a skillet or microwave. If using a skillet, add a splash of water or broth to keep it moist. Heat over low until warmed through. In the microwave, cover the pasta and heat in 30-second bursts, stirring in between. You can freeze this pasta dish, too. Use a freezer-safe container. It stays good for up to 2 months. To reheat, thaw overnight in the fridge. Then, heat it in a skillet or microwave as described above. Yes, you can use jarred roasted red peppers. They save time and effort. Just drain and rinse them before use. This switch will still give you a tasty sauce. However, fresh roasted peppers add a deeper flavor. To make this creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Many brands offer great options. Look for ones made from rice or chickpeas. Always check labels for allergens. Fettuccine or penne work best for this dish. They hold sauce well and offer great texture. You can also try spaghetti or rigatoni for a fun twist. Just ensure you cook the pasta al dente for the best bite. This post covered key ingredients for a delicious dish and how to prepare them. We explored step-by-step cooking methods, tips for the best results, and helpful variations. We also addressed common questions about storage and ingredient swaps. You can customize the recipe to fit your needs and taste. Enjoy making this tasty dish your own, and remember, cooking should be fun and creative!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with creamy roasted red pepper sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta of your choice (fettuccine or penne recommended)
  • 3 large red bell peppers
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice the red bell peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the skins are deeply charred and blistered.
  • Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let it sit for about 10 minutes to create steam, making it easier to peel off the burnt skins.
  • While the peppers are steaming, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic to the skillet and sauté for an additional minute, stirring frequently to avoid burning.
  • After peeling the roasted red peppers, place them in a blender or food processor. Add the sautéed onion and garlic, vegetable broth, heavy cream, and smoked paprika. Blend the mixture on high until you achieve a smooth and creamy sauce.
  • Pour the blended sauce back into the skillet and bring it to a gentle simmer over low heat. Gradually stir in the grated Parmesan cheese until it melts into the sauce. If the sauce is too thick, adjust the consistency by adding a splash more of vegetable broth. Taste and season with salt and pepper as needed.
  • Add the drained pasta to the skillet, tossing it gently in the sauce to ensure every piece is well coated. Allow it to cook together for an additional minute to heat through.
  • Remove from heat and serve the pasta immediately. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.

Notes

Serve the pasta in shallow bowls, sprinkle with extra Parmesan, and top with fresh basil leaves for a vibrant look.
Keyword creamy, pasta, red pepper, vegetarian

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