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- 12 oz penne pasta - 2 large red bell peppers, roasted and peeled - 1 cup heavy cream - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1/2 cup freshly grated Parmesan cheese - Optional: Red pepper flakes for added heat - Fresh basil leaves, for garnish The main ingredients for this creamy roasted red pepper pasta make it rich and flavorful. You start with penne pasta, which holds the sauce well. Roasted red bell peppers give it a sweet and smoky taste. Heavy cream makes the sauce smooth and creamy. Minced garlic adds a punch of flavor. A drizzle of olive oil helps bring everything together. Next, for seasoning, I use smoked paprika, which gives a warm depth to the dish. Salt and freshly cracked black pepper add essential taste. Grated Parmesan cheese adds a salty, nutty layer that makes every bite delightful. If you want some heat, red pepper flakes are a great option. Lastly, fresh basil leaves are a must for garnish. They add color and a fresh burst of flavor. Every bite of this pasta is like a warm hug. It’s simple, yet so satisfying! To start, preheat your oven to 400°F (200°C). Take two large red bell peppers and place them on a baking sheet lined with parchment paper. Roast the peppers for about 20-25 minutes. Turn them halfway through. You want the skin to char and blister. Once they are done, remove the baking sheet from the oven. Cover the peppers with aluminum foil. Let them steam for about 10 minutes. This will help you peel them easily. After steaming, carefully peel off the charred skin and remove the seeds. Set the roasted peppers aside for later. While your peppers cool, bring a large pot of salted water to a boil. Add 12 oz of penne pasta to the boiling water. Cook the pasta according to the package instructions, usually around 10-12 minutes for that perfect al dente texture. Once cooked, drain the pasta in a colander. Save about 1/2 cup of the pasta water for later use. Now, it’s time to make the sauce. In a blender, combine the peeled roasted red peppers, 1 cup of heavy cream, 3 minced garlic cloves, and 1 teaspoon of smoked paprika. Don't forget a pinch of salt and pepper. Blend everything on high speed until the mixture is completely smooth. This vibrant sauce is the heart of your dish. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, pour in the blended creamy red pepper sauce. Let it simmer gently for about 5-7 minutes. Stir occasionally to prevent sticking. If you find the sauce too thick, add the reserved pasta water, one tablespoon at a time, until you reach the desired consistency. Next, add the drained penne pasta directly into the skillet. Stir well to coat the pasta evenly with the sauce. Add in 1/2 cup of freshly grated Parmesan cheese. Mix until it melts, creating a creamy texture. Taste your creamy pasta. Adjust the seasoning with extra salt and pepper, if needed. Serve the pasta in individual bowls. Garnish each bowl with fresh basil leaves for color and flavor. If you like some heat, sprinkle red pepper flakes on top before serving. Enjoy this creamy roasted red pepper pasta! To get the best creaminess in your sauce, use heavy cream. It adds a rich texture. Blend your roasted red peppers well. Make sure there are no lumps. If the sauce feels too thick, add your reserved pasta water a little at a time. This helps you control the thickness. Aim for a smooth and luscious sauce that clings to your pasta. Cooking your pasta just right is key. Aim for al dente, which means it should be firm yet tender. Follow the package instructions, usually around 10-12 minutes. Always taste a piece to check for doneness. Don’t forget to save half a cup of pasta water! This starchy water helps thicken the sauce and adds flavor. To boost flavor, consider adding herbs like basil or parsley. A sprinkle of smoked paprika enhances the taste too. If you want protein, grilled chicken or shrimp works great. For a vegetarian option, mix in some beans. These additions create a more complete meal and keep it interesting. {{image_4}} You can easily make this dish vegetarian. Add fresh spinach or zucchini for extra flavor. These veggies add great color and nutrition to your meal. To make it creamy without dairy, use a plant-based cream. Almond or coconut cream works well. If you want to add protein, grilled chicken or shrimp are great choices. They pair nicely with the creamy sauce. For a vegetarian option, you can add beans like chickpeas or black beans. They boost protein and make the dish hearty. If you need a gluten-free option, choose gluten-free pasta. It comes in many shapes, like penne or fusilli. To adjust the sauce, ensure your cream or milk is also gluten-free. This way, everyone can enjoy this dish! To store leftovers, let the pasta cool down first. Then, place it in an airtight container. This way, it stays fresh for up to three days. I recommend using glass containers. They keep the food from absorbing odors and make reheating easy. To reheat, use a skillet on low heat. This keeps the pasta creamy. Stir it often to prevent sticking. If the sauce seems thick, add a splash of milk or cream. This refreshes the sauce and brings back its smooth texture. You can freeze this pasta for up to three months. Just pack it in a freezer-safe container. Make sure to leave some space for expansion. When ready to eat, thaw it overnight in the fridge. Reheat in a skillet over low heat, adding a bit of cream if needed. This dish takes about 45 minutes to make. You will spend about 15 minutes on prep. The cooking time is around 30 minutes. This gives you enough time to roast the peppers, cook the pasta, and prepare the creamy sauce. Yes, you can use jarred roasted peppers. They save time and still taste good. However, the flavor of fresh peppers is often better. Fresh peppers have a deeper, smokier taste. If you use jarred ones, choose high-quality for the best result. Absolutely! This dish is great for meal prep. You can portion it into containers and store it in the fridge. It stays good for up to four days. Just reheat it in the microwave or on the stove. Add a splash of water if the sauce thickens. If you want a lighter option, use half-and-half or whole milk. For a dairy-free choice, try coconut milk or cashew cream. These will change the taste, but they still work well. Adjust the seasoning to balance flavors. To add heat, sprinkle red pepper flakes into the sauce. Start with a small amount and taste it. You can also add diced jalapeños or a dash of hot sauce. Mix well to combine the flavors. Adjust to your heat preference! This blog post covered how to make Creamy Roasted Red Pepper Pasta. We explored main ingredients, seasoning, and the perfect cooking methods. I shared tips for creamy sauce, timing the pasta, and flavor enhancements. We also discussed variations for dietary needs, proper storage, and reheating. In conclusion, this dish is easy and adaptable. Whether you enjoy it vegetarian or with protein, it satisfies. Try it at your next meal for a tasty experience!

Creamy Roasted Red Pepper Pasta

Indulge in the rich and delicious flavor of creamy roasted red pepper pasta! This easy recipe combines roasted red bell peppers, heavy cream, and Parmesan cheese for a delightful dish that's sure to impress. Perfect for a cozy dinner, this pasta dish is simple to make and packed with flavor. Ready to savor this creamy goodness?
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Ingredients
  

12 oz penne pasta

2 large red bell peppers, roasted and peeled

1 cup heavy cream

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1/2 cup freshly grated Parmesan cheese

Fresh basil leaves, for garnish

Optional: Red pepper flakes for added heat

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Arrange the whole red bell peppers on a baking sheet lined with parchment paper. Roast them for approximately 20-25 minutes, turning them halfway through until the skin is nicely charred and blistered. Once done, remove from the oven, cover them with aluminum foil, and let steam for about 10 minutes to loosen the skin. Carefully peel off the charred skin, remove the seeds, and set the roasted peppers aside.

    Cook the Pasta: While the roasted peppers are cooling down, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, typically around 10-12 minutes for al dente. Once cooked, drain the pasta well in a colander, but make sure to reserve about 1/2 cup of the pasta water for later use.

      Make the Sauce: In a blender or food processor, combine the peeled roasted red peppers, heavy cream, minced garlic, smoked paprika, and a good pinch of salt and pepper. Blend on high speed until the mixture is completely smooth and creamy, creating a vibrant sauce.

        Combine: In a large skillet, heat the olive oil over medium heat. Once hot, pour in the blended creamy red pepper sauce and let it simmer gently for about 5-7 minutes, stirring occasionally to prevent sticking. If you find the sauce too thick, gradually add the reserved pasta water, one tablespoon at a time, until you achieve your desired consistency.

          Toss with Pasta: Add the drained penne pasta directly into the skillet, stirring well to coat the pasta evenly with the rich sauce. Incorporate the grated Parmesan cheese, stirring until it melts and creates a velvety texture, ensuring every piece of pasta is enveloped in the creamy goodness.

            Serve: Taste your creamy pasta and adjust seasoning with additional salt and pepper if needed. Serve the pasta in individual bowls, garnished with fresh basil leaves for a pop of color and flavor. If you enjoy a kick, sprinkle some red pepper flakes over the top before serving.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4