Description
Enjoy a creamy roasted red pepper pasta that’s quick to prepare and bursting with rich flavor, perfect for any weeknight dinner.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 8 oz pasta (penne or spaghetti)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- 2. Sauté the garlic: In a skillet over medium heat, heat olive oil and add minced garlic. Sauté until fragrant, about 1-2 minutes.
- 3. Prepare the sauce: Stir in roasted red peppers and heavy cream. Simmer for 3-5 minutes until heated through.
- 4. Blend the sauce: Use an immersion blender to puree the mixture until smooth. If needed, add reserved pasta water for desired consistency.
- 5. Combine: Toss cooked pasta with the sauce until well coated. Stir in Parmesan cheese and chopped basil just before serving. Season with salt and pepper to taste.
Notes
- For added flavor, consider using homemade roasted peppers.
- Customize by adding sautéed vegetables like spinach or zucchini.
- To make it vegan-friendly, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 650
- Sugar: 4g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 90mg