Description
A delightful dish that combines rich flavors and a smooth texture with roasted red peppers and a creamy sauce.
Ingredients
Scale
- 300 grams of pasta (your choice, such as fettuccine, penne, or spaghetti)
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons olive oil
- A handful of fresh basil, chopped (plus extra for garnish)
- Salt to taste
- Black pepper to taste
Instructions
- Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- In a blender or food processor, combine the roasted red peppers, heavy cream, minced garlic, and a pinch of salt and black pepper. Blend until smooth and creamy.
- In a large skillet over medium heat, add the olive oil. Once hot, pour in the blended roasted red pepper sauce. Cook for about 5 minutes, stirring occasionally, until the sauce is heated through.
- Add the cooked pasta to the skillet with the roasted red pepper sauce. Toss to coat the pasta evenly. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Stir in the grated Parmesan cheese and chopped fresh basil. Mix well until the cheese is melted and the pasta is creamy. Taste and adjust seasoning with salt and black pepper as needed.
- Plate the creamy roasted red pepper pasta in elegant nests. Garnish with additional Parmesan cheese and fresh basil. Serve warm and enjoy the rich, inviting flavors!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in a skillet over low heat, adding a splash of cream if needed.
- For freezing, place in a freezer-safe container and consume within a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Creamy Roasted Red Pepper Pasta, Pasta Recipe, Vegetarian Pasta