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- 12 oz (340 g) pasta (penne or fusilli recommended) - 2 large red bell peppers, roasted and peeled - 1 small onion, finely diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes - Salt and black pepper, to taste - 1/2 cup freshly grated Parmesan cheese or nutritional yeast - Fresh basil leaves, for garnish - Toasted pine nuts for crunch - Extra garlic for more flavor - Spinach or kale for added greens - Fresh lemon juice for brightness - Grilled chicken or shrimp for protein - Gluten-Free: Use gluten-free pasta. - Vegan: Substitute heavy cream with coconut cream and use nutritional yeast instead of cheese. To start, we need to roast two large red bell peppers. You can do this over an open flame or in the oven. Roast them until the skin is charred and blistered. After roasting, put the peppers in a bowl and cover it with plastic wrap. Let them steam for about ten minutes. This makes peeling easier. Once they’ve cooled, peel off the skin and remove the seeds. Now, your roasted peppers are ready! Next, we’ll blend the sauce. In a blender, combine the roasted peppers with three minced garlic cloves, one teaspoon of smoked paprika, half a teaspoon of red pepper flakes, and one cup of vegetable broth. Blend everything until it’s smooth and creamy. This sauce will bring a rich flavor to our pasta! Now, let’s sauté the aromatics. In a large pot, add a drizzle of olive oil over medium heat. Once hot, toss in one finely diced small onion. Sauté for about five minutes. You want the onion to be translucent and fragrant. This step adds depth to our dish. Next, pour the blended red pepper sauce into the pot with the sautéed onions. Add one cup of heavy cream or coconut cream, depending on your choice. Stir well to combine everything. Increase the heat slightly and bring the mixture to a gentle simmer. This will help meld all the flavors together. It’s time to cook the pasta! Add twelve ounces of your chosen pasta directly into the simmering sauce. Make sure the pasta is fully submerged. Cook according to the package instructions, stirring occasionally. If it starts to stick, add a splash of water. Cook for about 10-12 minutes, or until the pasta is al dente. Once the pasta is cooked to your liking, remove the pot from heat. Stir in half a cup of grated Parmesan cheese or nutritional yeast for a vegan option. Season with salt and black pepper to taste. Use tongs to twirl the pasta into bowls. For the finishing touch, garnish with freshly torn basil leaves and an extra sprinkle of cheese if you'd like. Enjoy your delicious one-pot creamy roasted red pepper pasta! To get the best flavor from your red peppers, roast them well. You can do this over an open flame or in your oven. Roast until the skin is charred and blistered. This will add a smoky taste. After roasting, cover the peppers for about 10 minutes. This helps steam them, making peeling easy. Once they cool, peel off the skin and remove the seeds. For this dish, I suggest using penne or fusilli pasta. These shapes hold the sauce well. You can use other types too, like farfalle or rigatoni. Just make sure to check the cooking time on the package. The pasta should cook to al dente for the best texture. If you like heat, add more red pepper flakes. Start with ½ teaspoon and taste as you go. For milder flavor, use less or skip them. The smoked paprika adds warmth without too much heat. This balance lets everyone enjoy the dish. Garnishes can elevate your meal. Fresh basil leaves add color and aroma. Grated Parmesan cheese gives a salty kick. You can even toast some pine nuts for crunch. A drizzle of olive oil on top makes it look fancy. These small touches make a big difference! {{image_4}} You can make this dish vegan by using coconut cream instead of heavy cream. Start by replacing the cream in the recipe with one cup of coconut cream. This switch keeps the dish rich and creamy while adding a subtle coconut flavor. You can enhance the taste by using nutritional yeast instead of Parmesan cheese. It delivers a cheesy taste with fewer calories. This vegan twist makes it perfect for everyone. Want to make it heartier? Add protein! Cooked chicken or shrimp works great in this pasta. If you choose chicken, use grilled or rotisserie for ease. For shrimp, sauté them in the pot before adding the sauce. This way, they soak up the flavors. Both options make the dish more filling and satisfying. Add more veggies for color and nutrition. Spinach is an easy choice; toss it in during the last few minutes of cooking. It wilts quickly and adds a pop of green. Mushrooms also work well. Sauté them with the onions for extra flavor. You can mix and match your favorite vegetables. This way, you create a unique dish each time! To store leftovers, let the pasta cool down. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to seal the container tightly to keep the pasta fresh. If you notice any sauce separating, just give it a gentle stir before serving again. When you're ready to enjoy your leftovers, use a stovetop or microwave. If using the stovetop, warm it in a pot over low heat. Add a splash of water or broth to help it heat evenly. Stir often until it’s hot. In the microwave, heat in 30-second bursts. Stir after each burst to prevent hot spots. If you want to freeze the pasta, use a freezer-safe container. Make sure to leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it in a pot or microwave, adding a bit of liquid if needed. Yes, you can use jarred roasted red peppers. They save time and still taste great. Just drain and rinse them before blending with the other sauce ingredients. You can use coconut cream as a dairy-free option. It gives a rich taste. You can also try cashew cream or a mix of milk and cornstarch for a lighter option. This dish takes about 30 minutes to cook. You will spend 10 minutes prepping and 20 minutes cooking. It is quick and perfect for busy nights. Yes, this recipe works well for meal prep. It stores nicely in the fridge. You can divide it into portions and reheat it whenever you need a quick meal. You can make this recipe ahead of time. Just store it in the fridge. It tastes even better the next day, as the flavors meld together. This blog post shared key ingredients and step-by-step instructions for your dish. We discussed tips for perfect roasting and how to adjust flavors. You learned about vegan options and protein add-ins for variety. Storing leftovers properly was also covered. Remember that cooking can be fun and flexible. Feel free to customize your meals to suit your taste. Use this recipe as a base, and enjoy every bite!

One-Pot Creamy Roasted Red Pepper Pasta

Indulge in the creamy goodness of One-Pot Creamy Roasted Red Pepper Pasta! This simple yet flavorful recipe combines roasted red peppers, garlic, and your choice of cream for a comforting meal that's ready in just 30 minutes. Perfect for busy weeknights or a cozy dinner, this dish serves up deliciousness in every bite. Click through for the full recipe and elevate your pasta game today!
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Ingredients
  

12 oz (340 g) pasta (penne or fusilli recommended)

2 large red bell peppers, roasted and peeled

1 small onion, finely diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream (for a dairy-free option)

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust according to your heat preference)

Salt and black pepper, to taste

1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan alternative)

Fresh basil leaves, for garnish

Instructions
 

Prepare the Roasted Peppers: If using fresh red bell peppers, roast them over an open flame or in the oven until the skin is charred and blistered. Once roasted, transfer the peppers to a bowl and cover with plastic wrap for about 10 minutes. This will help steam them, making peeling easier. After steaming, peel off the skin and remove the seeds.

    Blend the Sauce: In a blender, combine the roasted red peppers, minced garlic, smoked paprika, red pepper flakes, and vegetable broth. Blend until you achieve a smooth, creamy consistency.

      Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

        Combine the Ingredients: Pour the blended red pepper sauce into the pot with the sautéed onions. Add the heavy cream (or coconut cream) and stir until all ingredients are well combined. Raise the heat slightly and bring the mixture to a gentle simmer.

          Cook the Pasta: Add the chosen pasta directly into the simmering sauce, ensuring the pasta is fully submerged. Cook according to the package instructions, stirring occasionally. Add a splash of water as needed to prevent sticking, cooking for approximately 10-12 minutes or until the pasta reaches al dente.

            Finish the Dish: Once the pasta is cooked to your liking, remove the pot from heat. Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and black pepper to taste, ensuring all flavors are well integrated.

              Serve: Use tongs to elegantly twirl the pasta into bowls. Garnish with freshly torn basil leaves and an extra sprinkle of Parmesan cheese if desired for an added touch of flavor and presentation.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: To enhance the visual appeal, consider serving in rustic bowls and drizzle a little extra olive oil over the top before garnishing. You can also toast some pine nuts and sprinkle them on top for added crunch and flavor!