DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Cooking Cast

Creamy Roasted Red Pepper Pasta Delightful Dinner Dish

by
- Pasta options: You can use 12 oz of penne or fusilli. Both work well. - Red bell peppers: Use 3 large red bell peppers. Roast them before peeling. - Heavy cream: One cup of heavy cream gives the sauce its rich texture. - Olive oil: Two tablespoons of olive oil add a nice flavor. It helps the garlic shine. - Seasonings: Use one teaspoon of salt, half a teaspoon of black pepper, and optional red pepper flakes for heat. - Fresh basil leaves: These add a burst of color and freshness. - Additional Parmesan cheese: A sprinkle of this cheese on top makes it even tastier. This dish combines simple ingredients for a delightful flavor. Each item plays a key role in creating a creamy, savory sauce. Enjoy making this meal! Start by preheating your oven to 450°F (232°C). Take three large red bell peppers and place them on a baking tray. Roast them for 20-25 minutes. Turn them once or twice. You want the skins to get nice and charred. When done, remove the peppers from the oven and cover them with foil. Let them steam for about 10 minutes. This helps to loosen the skins. Once they cool down, peel off the skins, remove the seeds, and chop the peppers into pieces. While the peppers are cooling, fill a large pot with salted water and bring it to a boil. Add 12 oz of your choice of pasta, like penne or fusilli. Cook it according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Be sure to stir it occasionally. After cooking, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced cloves of garlic and sauté them for 1-2 minutes. You want them fragrant but not burnt. Next, add the roasted red peppers to your skillet. Cook them for another 2 minutes to mix the flavors. Now, take the garlic and peppers and put them in a blender. Add 1 cup of heavy cream and blend until the sauce is smooth and creamy. Pour the creamy red pepper sauce back into the skillet. Heat it on low. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes if you want some heat. Stir until the cheese melts and combines well. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the sauce. Heat for an additional 2-3 minutes until everything is warm. Taste and adjust the seasoning if needed. To make the sauce just right, taste it while cooking. If it needs more flavor, add salt or pepper. For a creamier texture, use more heavy cream. When blending, make sure to mix until it’s very smooth. This helps avoid any lumps in your sauce. If you want, you can also add a little pasta water while blending. This adds flavor and creaminess. Cook the pasta until it is al dente. This means it should be firm but not hard. Follow the cooking time on the package. Keep an eye on it so it does not overcook. When draining, save a cup of pasta water. This water helps the sauce stick to the pasta. To add more flavor, try adding fresh herbs like basil or parsley. You can also sprinkle in spices like oregano or thyme. If you want a kick, add more red pepper flakes. For dietary needs, swap heavy cream for a non-dairy option. You can use coconut cream or cashew cream instead. This still gives you a creamy sauce. {{image_2}} You can make this creamy roasted red pepper pasta fit different diets. For gluten-free options, use gluten-free pasta. There are many kinds, like rice or corn pasta. They work well and taste great. If you want a vegan dish, swap out the heavy cream and cheese. Use coconut cream or cashew cream instead. Nutritional yeast can give a cheesy flavor without dairy. This way, everyone can enjoy a tasty meal. To change the flavor, think about adding proteins. Cooked chicken or shrimp can make this dish heartier. Just add them to the sauce before mixing with pasta. You can also add vegetables for extra nutrition. Spinach and mushrooms fit well in this dish. They add color and flavor. Sauté them with garlic before blending with the sauce. When serving, think about sides. A fresh salad can brighten the meal. Garlic bread is a lovely pairing for dipping into the sauce. For a fun twist, you can turn this pasta into a bake. Just layer the pasta and sauce in a baking dish. Top with extra cheese and bake until bubbly. This makes a cozy dinner perfect for sharing! To store leftovers, place the pasta in an airtight container. Keep it in the fridge. Consume within three days for the best taste and texture. If you notice any off smells or changes in color, discard it. You can freeze this pasta dish for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Seal tightly and freeze for up to three months. To reheat, thaw in the fridge overnight. Heat gently on the stove, adding a splash of cream or water to keep it creamy. When reheating, do it slowly over low heat. Stir often to avoid drying out the pasta. Add a dollop of fresh cream or a splash of olive oil before serving. This will bring back the creamy texture. Garnish with fresh basil for a pop of flavor. Yes, you can use different pasta shapes. Penne and fusilli work well, but try others too. Bowtie or spaghetti are great options. Just make sure the pasta can hold the creamy sauce well. To add heat, use more red pepper flakes. You can also add a pinch of cayenne pepper. For a fresh kick, chopped jalapeños work nicely. Adjust to your taste as you cook. If you want a lighter option, use half-and-half. Coconut milk is a great dairy-free substitute. For a vegan version, try cashew cream. Each option keeps the sauce creamy and tasty. This pasta will stay good for about 3 to 5 days. Look for signs of spoilage like a bad smell or mold. Store it in an airtight container to keep it fresh longer. You now have a clear roadmap for making a delicious pasta dish. We covered main ingredients, including pasta and roasted red peppers, and secret pantry staples like olive oil. You learned step-by-step instructions and helpful tips for perfecting your sauce. Don't forget the variations to suit your taste and dietary needs. Enjoy creating this meal, and remember that your kitchen is a place for exploration and fun. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready for a pasta dish that bursts with flavor? My Creamy Roasted Red Pepper Pasta is a simple yet delightful choice for dinner. With just a few fresh ingredients and easy steps, this meal is both comforting and satisfying. From roasting the peppers to creating a rich, creamy sauce, I’ll guide you through it all. Let’s dive into this tasty recipe and make your next dinner unforgettable!

Jump to Recipe

Ingredients

Main Ingredients

– Pasta options: You can use 12 oz of penne or fusilli. Both work well.

– Red bell peppers: Use 3 large red bell peppers. Roast them before peeling.

– Heavy cream: One cup of heavy cream gives the sauce its rich texture.

Pantry Essentials

– Olive oil: Two tablespoons of olive oil add a nice flavor. It helps the garlic shine.

– Seasonings: Use one teaspoon of salt, half a teaspoon of black pepper, and optional red pepper flakes for heat.

Optional Garnishes

– Fresh basil leaves: These add a burst of color and freshness.

– Additional Parmesan cheese: A sprinkle of this cheese on top makes it even tastier.

This dish combines simple ingredients for a delightful flavor. Each item plays a key role in creating a creamy, savory sauce. Enjoy making this meal!

Step-by-Step Instructions

Roasting the Red Peppers

Start by preheating your oven to 450°F (232°C). Take three large red bell peppers and place them on a baking tray. Roast them for 20-25 minutes. Turn them once or twice. You want the skins to get nice and charred. When done, remove the peppers from the oven and cover them with foil. Let them steam for about 10 minutes. This helps to loosen the skins. Once they cool down, peel off the skins, remove the seeds, and chop the peppers into pieces.

Cooking the Pasta

While the peppers are cooling, fill a large pot with salted water and bring it to a boil. Add 12 oz of your choice of pasta, like penne or fusilli. Cook it according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Be sure to stir it occasionally. After cooking, drain the pasta and set it aside.

Creating the Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced cloves of garlic and sauté them for 1-2 minutes. You want them fragrant but not burnt. Next, add the roasted red peppers to your skillet. Cook them for another 2 minutes to mix the flavors. Now, take the garlic and peppers and put them in a blender. Add 1 cup of heavy cream and blend until the sauce is smooth and creamy.

Combining Ingredients

Pour the creamy red pepper sauce back into the skillet. Heat it on low. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes if you want some heat. Stir until the cheese melts and combines well. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the sauce. Heat for an additional 2-3 minutes until everything is warm. Taste and adjust the seasoning if needed.

Tips & Tricks

Perfecting the Sauce

To make the sauce just right, taste it while cooking. If it needs more flavor, add salt or pepper. For a creamier texture, use more heavy cream. When blending, make sure to mix until it’s very smooth. This helps avoid any lumps in your sauce. If you want, you can also add a little pasta water while blending. This adds flavor and creaminess.

Cooking Pasta Tips

Cook the pasta until it is al dente. This means it should be firm but not hard. Follow the cooking time on the package. Keep an eye on it so it does not overcook. When draining, save a cup of pasta water. This water helps the sauce stick to the pasta.

Flavor Enhancements

To add more flavor, try adding fresh herbs like basil or parsley. You can also sprinkle in spices like oregano or thyme. If you want a kick, add more red pepper flakes. For dietary needs, swap heavy cream for a non-dairy option. You can use coconut cream or cashew cream instead. This still gives you a creamy sauce.

Variations

Dietary Adaptations

You can make this creamy roasted red pepper pasta fit different diets. For gluten-free options, use gluten-free pasta. There are many kinds, like rice or corn pasta. They work well and taste great.

If you want a vegan dish, swap out the heavy cream and cheese. Use coconut cream or cashew cream instead. Nutritional yeast can give a cheesy flavor without dairy. This way, everyone can enjoy a tasty meal.

Flavor Variations

To change the flavor, think about adding proteins. Cooked chicken or shrimp can make this dish heartier. Just add them to the sauce before mixing with pasta.

You can also add vegetables for extra nutrition. Spinach and mushrooms fit well in this dish. They add color and flavor. Sauté them with garlic before blending with the sauce.

Serving Alternatives

When serving, think about sides. A fresh salad can brighten the meal. Garlic bread is a lovely pairing for dipping into the sauce.

For a fun twist, you can turn this pasta into a bake. Just layer the pasta and sauce in a baking dish. Top with extra cheese and bake until bubbly. This makes a cozy dinner perfect for sharing!

Storage Info

Refrigeration Guidance

To store leftovers, place the pasta in an airtight container. Keep it in the fridge. Consume within three days for the best taste and texture. If you notice any off smells or changes in color, discard it.

Freezing Instructions

You can freeze this pasta dish for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Seal tightly and freeze for up to three months. To reheat, thaw in the fridge overnight. Heat gently on the stove, adding a splash of cream or water to keep it creamy.

Serving Reheated Leftovers

When reheating, do it slowly over low heat. Stir often to avoid drying out the pasta. Add a dollop of fresh cream or a splash of olive oil before serving. This will bring back the creamy texture. Garnish with fresh basil for a pop of flavor.

FAQs

Can I use other types of pasta?

Yes, you can use different pasta shapes. Penne and fusilli work well, but try others too. Bowtie or spaghetti are great options. Just make sure the pasta can hold the creamy sauce well.

How do I make the sauce spicier?

To add heat, use more red pepper flakes. You can also add a pinch of cayenne pepper. For a fresh kick, chopped jalapeños work nicely. Adjust to your taste as you cook.

What can I replace the heavy cream with?

If you want a lighter option, use half-and-half. Coconut milk is a great dairy-free substitute. For a vegan version, try cashew cream. Each option keeps the sauce creamy and tasty.

How long will this pasta dish last in the fridge?

This pasta will stay good for about 3 to 5 days. Look for signs of spoilage like a bad smell or mold. Store it in an airtight container to keep it fresh longer.

You now have a clear roadmap for making a delicious pasta dish. We covered main ingredients, including pasta and roasted red peppers, and secret pantry staples like olive oil. You learned step-by-step instructions and helpful tips for perfecting your sauce. Don’t forget the variations to suit your taste and dietary needs.

Enjoy creating this meal, and remember that your kitchen is a place for exploration and fun. Happy cooking!

- Pasta options: You can use 12 oz of penne or fusilli. Both work well. - Red bell peppers: Use 3 large red bell peppers. Roast them before peeling. - Heavy cream: One cup of heavy cream gives the sauce its rich texture. - Olive oil: Two tablespoons of olive oil add a nice flavor. It helps the garlic shine. - Seasonings: Use one teaspoon of salt, half a teaspoon of black pepper, and optional red pepper flakes for heat. - Fresh basil leaves: These add a burst of color and freshness. - Additional Parmesan cheese: A sprinkle of this cheese on top makes it even tastier. This dish combines simple ingredients for a delightful flavor. Each item plays a key role in creating a creamy, savory sauce. Enjoy making this meal! Start by preheating your oven to 450°F (232°C). Take three large red bell peppers and place them on a baking tray. Roast them for 20-25 minutes. Turn them once or twice. You want the skins to get nice and charred. When done, remove the peppers from the oven and cover them with foil. Let them steam for about 10 minutes. This helps to loosen the skins. Once they cool down, peel off the skins, remove the seeds, and chop the peppers into pieces. While the peppers are cooling, fill a large pot with salted water and bring it to a boil. Add 12 oz of your choice of pasta, like penne or fusilli. Cook it according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Be sure to stir it occasionally. After cooking, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced cloves of garlic and sauté them for 1-2 minutes. You want them fragrant but not burnt. Next, add the roasted red peppers to your skillet. Cook them for another 2 minutes to mix the flavors. Now, take the garlic and peppers and put them in a blender. Add 1 cup of heavy cream and blend until the sauce is smooth and creamy. Pour the creamy red pepper sauce back into the skillet. Heat it on low. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes if you want some heat. Stir until the cheese melts and combines well. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the sauce. Heat for an additional 2-3 minutes until everything is warm. Taste and adjust the seasoning if needed. To make the sauce just right, taste it while cooking. If it needs more flavor, add salt or pepper. For a creamier texture, use more heavy cream. When blending, make sure to mix until it’s very smooth. This helps avoid any lumps in your sauce. If you want, you can also add a little pasta water while blending. This adds flavor and creaminess. Cook the pasta until it is al dente. This means it should be firm but not hard. Follow the cooking time on the package. Keep an eye on it so it does not overcook. When draining, save a cup of pasta water. This water helps the sauce stick to the pasta. To add more flavor, try adding fresh herbs like basil or parsley. You can also sprinkle in spices like oregano or thyme. If you want a kick, add more red pepper flakes. For dietary needs, swap heavy cream for a non-dairy option. You can use coconut cream or cashew cream instead. This still gives you a creamy sauce. {{image_2}} You can make this creamy roasted red pepper pasta fit different diets. For gluten-free options, use gluten-free pasta. There are many kinds, like rice or corn pasta. They work well and taste great. If you want a vegan dish, swap out the heavy cream and cheese. Use coconut cream or cashew cream instead. Nutritional yeast can give a cheesy flavor without dairy. This way, everyone can enjoy a tasty meal. To change the flavor, think about adding proteins. Cooked chicken or shrimp can make this dish heartier. Just add them to the sauce before mixing with pasta. You can also add vegetables for extra nutrition. Spinach and mushrooms fit well in this dish. They add color and flavor. Sauté them with garlic before blending with the sauce. When serving, think about sides. A fresh salad can brighten the meal. Garlic bread is a lovely pairing for dipping into the sauce. For a fun twist, you can turn this pasta into a bake. Just layer the pasta and sauce in a baking dish. Top with extra cheese and bake until bubbly. This makes a cozy dinner perfect for sharing! To store leftovers, place the pasta in an airtight container. Keep it in the fridge. Consume within three days for the best taste and texture. If you notice any off smells or changes in color, discard it. You can freeze this pasta dish for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Seal tightly and freeze for up to three months. To reheat, thaw in the fridge overnight. Heat gently on the stove, adding a splash of cream or water to keep it creamy. When reheating, do it slowly over low heat. Stir often to avoid drying out the pasta. Add a dollop of fresh cream or a splash of olive oil before serving. This will bring back the creamy texture. Garnish with fresh basil for a pop of flavor. Yes, you can use different pasta shapes. Penne and fusilli work well, but try others too. Bowtie or spaghetti are great options. Just make sure the pasta can hold the creamy sauce well. To add heat, use more red pepper flakes. You can also add a pinch of cayenne pepper. For a fresh kick, chopped jalapeños work nicely. Adjust to your taste as you cook. If you want a lighter option, use half-and-half. Coconut milk is a great dairy-free substitute. For a vegan version, try cashew cream. Each option keeps the sauce creamy and tasty. This pasta will stay good for about 3 to 5 days. Look for signs of spoilage like a bad smell or mold. Store it in an airtight container to keep it fresh longer. You now have a clear roadmap for making a delicious pasta dish. We covered main ingredients, including pasta and roasted red peppers, and secret pantry staples like olive oil. You learned step-by-step instructions and helpful tips for perfecting your sauce. Don't forget the variations to suit your taste and dietary needs. Enjoy creating this meal, and remember that your kitchen is a place for exploration and fun. Happy cooking!

Creamy Roasted Red Pepper Pasta

Indulge in a delightful bowl of Creamy Roasted Red Pepper Pasta that's sure to impress! This easy recipe features roasted red bell peppers blended into a rich sauce, mixed with al dente pasta, garlic, and Parmesan cheese. Perfect for a cozy dinner, this dish is both comforting and flavorful. Click through to explore this creamy pasta dish and make it for your next meal! #CreamyPasta #PastaRecipe #ComfortFood #DinnerIdeas
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta (penne or fusilli)

3 large red bell peppers, roasted and peeled

1 cup heavy cream

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for heat)

Fresh basil leaves, for garnish

Instructions
 

Begin by roasting the red bell peppers. Preheat your oven to 450°F (232°C). Place whole peppers on a baking tray and roast for 20-25 minutes, turning occasionally until the skins are charred. Remove from oven, cover with foil, and let them steam for 10 minutes. Once cool, peel off the skins, remove the seeds, and chop.

    While the peppers are cooling, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

        Add the roasted red peppers to the skillet and cook for another 2 minutes.

          In a blender or food processor, combine the sautéed garlic and red peppers with the heavy cream. Blend until smooth and creamy.

            Pour the red pepper sauce back into the skillet and heat on low. Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the cheese is melted and the sauce is evenly mixed.

              Add the cooked pasta to the skillet and toss to coat evenly with the creamy sauce. Heat for an additional 2-3 minutes until warmed through.

                Taste and adjust seasoning if necessary.

                  - Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                    - Presentation Tips: Serve the pasta in large bowls, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese on top. A drizzle of olive oil can elevate the dish further.

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating