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Creamy Roasted Red Pepper Pasta Delightful Recipe

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- 12 ounces pasta (penne or fettuccine) - 2 large red bell peppers - 1 tablespoon olive oil - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or plant-based cream - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan) - Fresh basil leaves, for garnish When I make creamy roasted red pepper pasta, I love using fresh ingredients. The sweetness from ripe red bell peppers makes this dish special. Start with 12 ounces of your favorite pasta. I enjoy penne or fettuccine, but you can choose what you like best. You will also need two large red bell peppers for roasting. The roasting brings out their natural sweetness. A tablespoon of olive oil helps to cook the onion and garlic, adding depth to the flavor. Don’t forget the small onion, chopped finely. It adds a nice base flavor. You will need three cloves of minced garlic for that aromatic touch. For the creamy texture, use one cup of heavy cream or a plant-based cream if you prefer. For seasoning, one teaspoon of Italian seasoning gives it an herbaceous note. If you want heat, add half a teaspoon of red pepper flakes. Salt and pepper will help balance all the flavors. Finally, sprinkle in a quarter cup of grated Parmesan cheese or nutritional yeast for a vegan twist. Fresh basil leaves make a lovely garnish and add a pop of color. These simple ingredients come together to create a delightful pasta dish that is both creamy and rich in flavor. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). 2. Slice the red bell peppers in half and remove the seeds. 3. Place them cut side down on a baking sheet lined with parchment paper. 4. Roast the peppers for 20-25 minutes until the skin is charred and blistered. 1. While the peppers roast, boil water in a large pot. 2. Add the pasta and cook according to package instructions. 3. Aim for al dente, which means it should be firm to the bite. 4. Drain the pasta but keep about 1/2 cup of the pasta water. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes until it is translucent. 3. Stir in 3 cloves of minced garlic and cook for 1-2 minutes. 4. When the peppers cool, peel off the charred skin and chop them. 5. Add the roasted red peppers, onion, garlic, 1 cup of heavy cream, and seasonings to the skillet. 6. Stir to combine and heat gently until warmed through. 7. Blend the mixture until smooth, adding pasta water if it’s too thick. 1. Pour the creamy sauce over the cooked pasta. 2. Toss the pasta until it is fully coated. 3. Stir in 1/4 cup of grated Parmesan cheese and mix until melted. 4. Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes if desired. - Best practices for roasting peppers: Slice red bell peppers in half and remove seeds. Place them cut side down on a lined baking sheet. Roast at 425°F (220°C) for 20-25 minutes. Look for charred and blistered skin. - How to achieve a creamy sauce: Use heavy cream or a plant-based option. After blending, if too thick, add reserved pasta water. This helps make the sauce smooth and creamy. - Suggestions for additional spices or flavors: Add Italian seasoning for depth. Try a pinch of red pepper flakes for heat. You can even use smoked paprika for a unique twist. - Pairings with proteins or veggies: Grilled chicken or shrimp works well. For veggies, try spinach or roasted zucchini. They add more nutrients and taste. - Serving suggestions for a visually appealing dish: Serve in bowls with fresh basil leaves on top. A sprinkle of extra Parmesan cheese adds charm. Drizzle a bit of olive oil to shine the dish. - Garnishing for extra flavor and aesthetics: Finish with more fresh herbs or a dash of red pepper flakes. This makes the dish pop with color and flavor. Pro Tips Tip Title: Use Fresh Ingredients: For the best flavor, opt for fresh red bell peppers and herbs. Fresh ingredients enhance the overall taste and make your dish more vibrant. Tip Title: Adjusting Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or reserved pasta water. This will still keep the sauce creamy while reducing richness. Tip Title: Adding Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the pasta. They pair wonderfully with the creamy sauce and add extra protein. Tip Title: Perfecting the Sauce: When blending the sauce, start with a small amount of reserved pasta water. This helps achieve the desired consistency without making the sauce too watery. {{image_2}} To make this creamy roasted red pepper pasta vegan, swap the heavy cream for plant-based cream. You can find many good brands at the store. If you want a creamier texture, use cashew cream or coconut cream. For cheese, replace Parmesan with nutritional yeast. It adds a cheesy flavor without dairy. You can also add cooked lentils or chickpeas for protein. They give a nice texture and fill you up. If you crave heat, add more red pepper flakes. Start with one teaspoon and taste. You can always add more! Another great idea is to include diced jalapeños or crushed red pepper. For a spicy garnish, try fresh chopped chilies or a drizzle of hot sauce. This adds color and extra heat. Your pasta will be a fiery delight! Seasonal veggies can change this dish. In spring, add some asparagus or peas. In summer, try zucchini or cherry tomatoes. In fall, roasted butternut squash works perfectly. For winter, sautéed kale or spinach adds color and nutrition. You can also adapt the recipe for various diets. Use gluten-free pasta for a gluten-free option. This way, everyone can enjoy this creamy dish! To store your creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This keeps the flavors fresh and bright. You can refrigerate for up to three days. After that, the dish may lose its taste and texture. You can freeze the creamy sauce for later use. Let the sauce cool completely before transferring it to a freezer-safe container. Use a small container for easy thawing. It will last for up to three months in the freezer. When you want to enjoy it again, thaw in the fridge overnight. Reheat gently on the stove. If the sauce seems too thick, add a bit of water or pasta water. This helps it regain its creamy texture. To make cooking easier, prep components ahead of time. You can chop the onion and garlic in advance. Store them in the fridge for up to two days. Cook the pasta and let it cool before storing. Keep the cooked pasta and sauce separate for best results. This way, the pasta stays al dente when you combine them later. To make creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Some great options are: - Brown rice pasta - Quinoa pasta - Chickpea pasta These options cook well and taste great in this dish. Just follow the package directions for cooking times, as they may differ from regular pasta. Yes, you can use jarred roasted red peppers. Here are some pros and cons: Pros: - They save time. - No need to roast or peel. Cons: - They may have added preservatives. - The taste might not be as fresh. Using fresh peppers gives a richer flavor. However, jarred peppers work in a pinch and still create a tasty dish. This dish pairs nicely with several sides. Consider these options: - Garlic bread for a crunchy bite. - A fresh salad for a crisp contrast. - Grilled vegetables for extra color and flavor. These sides enhance the meal and add variety. They also balance the creaminess of the pasta. This creamy roasted red pepper pasta combines bold flavors with simple steps. We covered the key ingredients, from pasta to seasonings, ensuring a rich taste. I shared easy instructions for cooking and tips for perfect results. You can modify the dish to suit your taste and diet needs. With these guidelines, you're ready to impress anyone at your table. Enjoy cooking and making this dish your own!

WANT TO SAVE THIS RECIPE?

If you’re looking for a dish that’s creamy, bold, and packed with flavor, I have just what you need! My Creamy Roasted Red Pepper Pasta is a delightful recipe that will impress anyone at your table. With simple ingredients and easy steps, it’s perfect for a weeknight meal or a special occasion. Get ready to savor every bite and elevate your dinner experience!

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Why I Love This Recipe

  1. Rich and Creamy Flavor: This pasta dish boasts a luxurious creamy texture, perfectly complemented by the sweet and smoky flavor of roasted red peppers.
  2. Quick and Easy:
  3. Customizable: You can easily adjust the spice level by adding more or less red pepper flakes, or even incorporating other vegetables for added nutrition.
  4. Serve with Style: Garnished with fresh basil and Parmesan, this dish looks as good as it tastes, making it perfect for entertaining guests.

Ingredients

Main Ingredients List

– 12 ounces pasta (penne or fettuccine)

– 2 large red bell peppers

– 1 tablespoon olive oil

Additional Ingredients

– 1 small onion, chopped

– 3 cloves garlic, minced

– 1 cup heavy cream or plant-based cream

Seasoning and Garnish

– 1 teaspoon Italian seasoning

– 1/2 teaspoon red pepper flakes (optional)

– Salt and pepper to taste

– 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)

– Fresh basil leaves, for garnish

When I make creamy roasted red pepper pasta, I love using fresh ingredients. The sweetness from ripe red bell peppers makes this dish special. Start with 12 ounces of your favorite pasta. I enjoy penne or fettuccine, but you can choose what you like best.

You will also need two large red bell peppers for roasting. The roasting brings out their natural sweetness. A tablespoon of olive oil helps to cook the onion and garlic, adding depth to the flavor.

Don’t forget the small onion, chopped finely. It adds a nice base flavor. You will need three cloves of minced garlic for that aromatic touch. For the creamy texture, use one cup of heavy cream or a plant-based cream if you prefer.

For seasoning, one teaspoon of Italian seasoning gives it an herbaceous note. If you want heat, add half a teaspoon of red pepper flakes. Salt and pepper will help balance all the flavors. Finally, sprinkle in a quarter cup of grated Parmesan cheese or nutritional yeast for a vegan twist. Fresh basil leaves make a lovely garnish and add a pop of color.

These simple ingredients come together to create a delightful pasta dish that is both creamy and rich in flavor.

Step-by-Step Instructions

Preparing the Bell Peppers

1. Preheat your oven to 425°F (220°C).

2. Slice the red bell peppers in half and remove the seeds.

3. Place them cut side down on a baking sheet lined with parchment paper.

4. Roast the peppers for 20-25 minutes until the skin is charred and blistered.

Cooking the Pasta

1. While the peppers roast, boil water in a large pot.

2. Add the pasta and cook according to package instructions.

3. Aim for al dente, which means it should be firm to the bite.

4. Drain the pasta but keep about 1/2 cup of the pasta water.

Making the Sauce

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

2. Add the chopped onion and sauté for 3-4 minutes until it is translucent.

3. Stir in 3 cloves of minced garlic and cook for 1-2 minutes.

4. When the peppers cool, peel off the charred skin and chop them.

5. Add the roasted red peppers, onion, garlic, 1 cup of heavy cream, and seasonings to the skillet.

6. Stir to combine and heat gently until warmed through.

7. Blend the mixture until smooth, adding pasta water if it’s too thick.

Combining Pasta and Sauce

1. Pour the creamy sauce over the cooked pasta.

2. Toss the pasta until it is fully coated.

3. Stir in 1/4 cup of grated Parmesan cheese and mix until melted.

4. Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes if desired.

Tips & Tricks

Cooking Tips

– Best practices for roasting peppers: Slice red bell peppers in half and remove seeds. Place them cut side down on a lined baking sheet. Roast at 425°F (220°C) for 20-25 minutes. Look for charred and blistered skin.

– How to achieve a creamy sauce: Use heavy cream or a plant-based option. After blending, if too thick, add reserved pasta water. This helps make the sauce smooth and creamy.

Flavor Enhancements

– Suggestions for additional spices or flavors: Add Italian seasoning for depth. Try a pinch of red pepper flakes for heat. You can even use smoked paprika for a unique twist.

– Pairings with proteins or veggies: Grilled chicken or shrimp works well. For veggies, try spinach or roasted zucchini. They add more nutrients and taste.

Presentation Tips

– Serving suggestions for a visually appealing dish: Serve in bowls with fresh basil leaves on top. A sprinkle of extra Parmesan cheese adds charm. Drizzle a bit of olive oil to shine the dish.

– Garnishing for extra flavor and aesthetics: Finish with more fresh herbs or a dash of red pepper flakes. This makes the dish pop with color and flavor.

Pro Tips

  1. Tip Title: Use Fresh Ingredients: For the best flavor, opt for fresh red bell peppers and herbs. Fresh ingredients enhance the overall taste and make your dish more vibrant.
  2. Tip Title: Adjusting Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or reserved pasta water. This will still keep the sauce creamy while reducing richness.
  3. Tip Title: Adding Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the pasta. They pair wonderfully with the creamy sauce and add extra protein.
  4. Tip Title: Perfecting the Sauce: When blending the sauce, start with a small amount of reserved pasta water. This helps achieve the desired consistency without making the sauce too watery.

Variations

Vegan Option

To make this creamy roasted red pepper pasta vegan, swap the heavy cream for plant-based cream. You can find many good brands at the store. If you want a creamier texture, use cashew cream or coconut cream. For cheese, replace Parmesan with nutritional yeast. It adds a cheesy flavor without dairy. You can also add cooked lentils or chickpeas for protein. They give a nice texture and fill you up.

Spicy Version

If you crave heat, add more red pepper flakes. Start with one teaspoon and taste. You can always add more! Another great idea is to include diced jalapeños or crushed red pepper. For a spicy garnish, try fresh chopped chilies or a drizzle of hot sauce. This adds color and extra heat. Your pasta will be a fiery delight!

Seasonal Variations

Seasonal veggies can change this dish. In spring, add some asparagus or peas. In summer, try zucchini or cherry tomatoes. In fall, roasted butternut squash works perfectly. For winter, sautéed kale or spinach adds color and nutrition. You can also adapt the recipe for various diets. Use gluten-free pasta for a gluten-free option. This way, everyone can enjoy this creamy dish!

Storage Info

Storing Leftovers

To store your creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This keeps the flavors fresh and bright. You can refrigerate for up to three days. After that, the dish may lose its taste and texture.

Freezing Instructions

You can freeze the creamy sauce for later use. Let the sauce cool completely before transferring it to a freezer-safe container. Use a small container for easy thawing. It will last for up to three months in the freezer. When you want to enjoy it again, thaw in the fridge overnight. Reheat gently on the stove. If the sauce seems too thick, add a bit of water or pasta water. This helps it regain its creamy texture.

Meal Prep Ideas

To make cooking easier, prep components ahead of time. You can chop the onion and garlic in advance. Store them in the fridge for up to two days. Cook the pasta and let it cool before storing. Keep the cooked pasta and sauce separate for best results. This way, the pasta stays al dente when you combine them later.

FAQs

How can I make this dish gluten-free?

To make creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Some great options are:

– Brown rice pasta

– Quinoa pasta

– Chickpea pasta

These options cook well and taste great in this dish. Just follow the package directions for cooking times, as they may differ from regular pasta.

Can I use jarred roasted red peppers?

Yes, you can use jarred roasted red peppers. Here are some pros and cons:

Pros:

– They save time.

– No need to roast or peel.

Cons:

– They may have added preservatives.

– The taste might not be as fresh.

Using fresh peppers gives a richer flavor. However, jarred peppers work in a pinch and still create a tasty dish.

What can I serve with creamy roasted red pepper pasta?

This dish pairs nicely with several sides. Consider these options:

– Garlic bread for a crunchy bite.

– A fresh salad for a crisp contrast.

– Grilled vegetables for extra color and flavor.

These sides enhance the meal and add variety. They also balance the creaminess of the pasta.

This creamy roasted red pepper pasta combines bold flavors with simple steps. We covered the key ingredients, from pasta to seasonings, ensuring a rich taste. I shared easy instructions for cooking and tips for perfect results. You can modify the dish to suit your taste and diet needs. With these guidelines, you’re ready to impress anyone at your table. Enjoy cooking and making this dish your ow

- 12 ounces pasta (penne or fettuccine) - 2 large red bell peppers - 1 tablespoon olive oil - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or plant-based cream - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan) - Fresh basil leaves, for garnish When I make creamy roasted red pepper pasta, I love using fresh ingredients. The sweetness from ripe red bell peppers makes this dish special. Start with 12 ounces of your favorite pasta. I enjoy penne or fettuccine, but you can choose what you like best. You will also need two large red bell peppers for roasting. The roasting brings out their natural sweetness. A tablespoon of olive oil helps to cook the onion and garlic, adding depth to the flavor. Don’t forget the small onion, chopped finely. It adds a nice base flavor. You will need three cloves of minced garlic for that aromatic touch. For the creamy texture, use one cup of heavy cream or a plant-based cream if you prefer. For seasoning, one teaspoon of Italian seasoning gives it an herbaceous note. If you want heat, add half a teaspoon of red pepper flakes. Salt and pepper will help balance all the flavors. Finally, sprinkle in a quarter cup of grated Parmesan cheese or nutritional yeast for a vegan twist. Fresh basil leaves make a lovely garnish and add a pop of color. These simple ingredients come together to create a delightful pasta dish that is both creamy and rich in flavor. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). 2. Slice the red bell peppers in half and remove the seeds. 3. Place them cut side down on a baking sheet lined with parchment paper. 4. Roast the peppers for 20-25 minutes until the skin is charred and blistered. 1. While the peppers roast, boil water in a large pot. 2. Add the pasta and cook according to package instructions. 3. Aim for al dente, which means it should be firm to the bite. 4. Drain the pasta but keep about 1/2 cup of the pasta water. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes until it is translucent. 3. Stir in 3 cloves of minced garlic and cook for 1-2 minutes. 4. When the peppers cool, peel off the charred skin and chop them. 5. Add the roasted red peppers, onion, garlic, 1 cup of heavy cream, and seasonings to the skillet. 6. Stir to combine and heat gently until warmed through. 7. Blend the mixture until smooth, adding pasta water if it’s too thick. 1. Pour the creamy sauce over the cooked pasta. 2. Toss the pasta until it is fully coated. 3. Stir in 1/4 cup of grated Parmesan cheese and mix until melted. 4. Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes if desired. - Best practices for roasting peppers: Slice red bell peppers in half and remove seeds. Place them cut side down on a lined baking sheet. Roast at 425°F (220°C) for 20-25 minutes. Look for charred and blistered skin. - How to achieve a creamy sauce: Use heavy cream or a plant-based option. After blending, if too thick, add reserved pasta water. This helps make the sauce smooth and creamy. - Suggestions for additional spices or flavors: Add Italian seasoning for depth. Try a pinch of red pepper flakes for heat. You can even use smoked paprika for a unique twist. - Pairings with proteins or veggies: Grilled chicken or shrimp works well. For veggies, try spinach or roasted zucchini. They add more nutrients and taste. - Serving suggestions for a visually appealing dish: Serve in bowls with fresh basil leaves on top. A sprinkle of extra Parmesan cheese adds charm. Drizzle a bit of olive oil to shine the dish. - Garnishing for extra flavor and aesthetics: Finish with more fresh herbs or a dash of red pepper flakes. This makes the dish pop with color and flavor. Pro Tips Tip Title: Use Fresh Ingredients: For the best flavor, opt for fresh red bell peppers and herbs. Fresh ingredients enhance the overall taste and make your dish more vibrant. Tip Title: Adjusting Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or reserved pasta water. This will still keep the sauce creamy while reducing richness. Tip Title: Adding Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the pasta. They pair wonderfully with the creamy sauce and add extra protein. Tip Title: Perfecting the Sauce: When blending the sauce, start with a small amount of reserved pasta water. This helps achieve the desired consistency without making the sauce too watery. {{image_2}} To make this creamy roasted red pepper pasta vegan, swap the heavy cream for plant-based cream. You can find many good brands at the store. If you want a creamier texture, use cashew cream or coconut cream. For cheese, replace Parmesan with nutritional yeast. It adds a cheesy flavor without dairy. You can also add cooked lentils or chickpeas for protein. They give a nice texture and fill you up. If you crave heat, add more red pepper flakes. Start with one teaspoon and taste. You can always add more! Another great idea is to include diced jalapeños or crushed red pepper. For a spicy garnish, try fresh chopped chilies or a drizzle of hot sauce. This adds color and extra heat. Your pasta will be a fiery delight! Seasonal veggies can change this dish. In spring, add some asparagus or peas. In summer, try zucchini or cherry tomatoes. In fall, roasted butternut squash works perfectly. For winter, sautéed kale or spinach adds color and nutrition. You can also adapt the recipe for various diets. Use gluten-free pasta for a gluten-free option. This way, everyone can enjoy this creamy dish! To store your creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This keeps the flavors fresh and bright. You can refrigerate for up to three days. After that, the dish may lose its taste and texture. You can freeze the creamy sauce for later use. Let the sauce cool completely before transferring it to a freezer-safe container. Use a small container for easy thawing. It will last for up to three months in the freezer. When you want to enjoy it again, thaw in the fridge overnight. Reheat gently on the stove. If the sauce seems too thick, add a bit of water or pasta water. This helps it regain its creamy texture. To make cooking easier, prep components ahead of time. You can chop the onion and garlic in advance. Store them in the fridge for up to two days. Cook the pasta and let it cool before storing. Keep the cooked pasta and sauce separate for best results. This way, the pasta stays al dente when you combine them later. To make creamy roasted red pepper pasta gluten-free, choose gluten-free pasta. Some great options are: - Brown rice pasta - Quinoa pasta - Chickpea pasta These options cook well and taste great in this dish. Just follow the package directions for cooking times, as they may differ from regular pasta. Yes, you can use jarred roasted red peppers. Here are some pros and cons: Pros: - They save time. - No need to roast or peel. Cons: - They may have added preservatives. - The taste might not be as fresh. Using fresh peppers gives a richer flavor. However, jarred peppers work in a pinch and still create a tasty dish. This dish pairs nicely with several sides. Consider these options: - Garlic bread for a crunchy bite. - A fresh salad for a crisp contrast. - Grilled vegetables for extra color and flavor. These sides enhance the meal and add variety. They also balance the creaminess of the pasta. This creamy roasted red pepper pasta combines bold flavors with simple steps. We covered the key ingredients, from pasta to seasonings, ensuring a rich taste. I shared easy instructions for cooking and tips for perfect results. You can modify the dish to suit your taste and diet needs. With these guidelines, you're ready to impress anyone at your table. Enjoy cooking and making this dish your own!

Creamy Roasted Red Pepper Pasta

A delicious and creamy pasta dish made with roasted red peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 ounces pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream or plant-based cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • to taste Salt and pepper
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C). Slice the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet lined with parchment paper.
  • Roast the peppers in the oven for about 20-25 minutes, or until the skin becomes charred and blistered.
  • While the peppers are roasting, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
  • Once the peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the charred skin and chop the flesh into pieces.
  • Add the roasted red pepper, sautéed onion, garlic, heavy cream, Italian seasoning, red pepper flakes, salt, and pepper to the skillet. Stir to combine and heat gently until warmed through.
  • Use an immersion blender or a regular blender to puree the sauce until smooth. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
  • Pour the creamy sauce over the cooked pasta, tossing until the pasta is fully coated. Stir in the grated Parmesan cheese until melted and combined.
  • Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes as desired.

Notes

Serve the pasta in bowls, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese on top. A drizzle of olive oil can add an enticing sheen to the dish!
Keyword creamy, pasta, roasted red pepper, vegetarian

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