Roasted Red Pepper Pasta

$- 3 large red bell peppers - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, diced - 1 teaspoon crushed red pepper flakes - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 pound spaghetti or your pasta of choice - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh basil leaves, for garnish - Baking sheet - Blender or immersion blender - Large skillet - Pot for boiling pasta This dish is not only tasty but also filling. Each serving has about 450 calories. You get healthy fats from the cream and olive oil. It has about 15 grams of fat, 55 grams of carbs, and 12 grams of protein. The heavy cream gives it that rich taste. Roasting the red peppers adds a sweet flavor. They turn soft and bright. You’ll enjoy the garlic and onion too. They mix well with the peppers. If you like a little heat, add crushed red pepper flakes. This meal is great for weeknights. It takes about 45 minutes to make. Plus, it’s fun to cook! You can share it with friends or family. Don’t forget, you can find the Full Recipe in the article. - Preheat your oven to 450°F (230°C). - Place the three large red bell peppers on a baking sheet. - Roast the peppers for 20-25 minutes until the skins are charred and blistered. - Remove them from the oven and let them cool for a bit. - Once cool, peel off the charred skin and remove the seeds. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add one small diced onion and sauté until it’s soft, about 3-4 minutes. - Stir in three minced garlic cloves and 1 teaspoon of crushed red pepper flakes for some heat. Cook for one more minute. - Add the roasted red peppers, chopped, to the skillet. - Pour in 1 cup of vegetable broth and season with salt and pepper. - Use an immersion blender to puree the mixture until smooth. - Stir in 1 cup of heavy cream and let it simmer gently for 5-7 minutes until slightly thickened. - Boil 1 pound of spaghetti in a large pot of salted water until al dente. - Drain the pasta, keeping ½ cup of the pasta water. - Toss the drained pasta with the creamy sauce until well coated. - If the sauce is too thick, add a splash of the reserved pasta water. - Plate the pasta into bowls, topping with ½ cup of grated Parmesan cheese. - Garnish with fresh basil leaves for a pop of color. - A drizzle of olive oil on top adds a nice touch. - Serve with garlic bread to complete the meal. For detailed steps, refer to the Full Recipe. To roast peppers, start with the right temperature. Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet. Roast them for 20-25 minutes. Turn them often until their skins are charred. This gives them a nice smoky flavor. You can also roast peppers on a grill. Just place them directly over the flame and turn until charred. Another option is the stovetop. Use tongs to hold each pepper over a flame. This method adds a nice char as well. You can change the heat in your dish easily. For a mild flavor, skip the crushed red pepper flakes. If you want more heat, add more flakes. You can also use fresh chili peppers for a kick. To enhance flavor, consider adding fresh herbs. Basil and parsley work well. You can also add a splash of balsamic vinegar. It adds depth and brightness to the sauce. Making the sauce dairy-free is simple. Swap heavy cream for coconut cream. It gives a rich texture without dairy. You can also use cashew cream for a nut-based option. For a thicker sauce, let it simmer longer. This helps the flavors develop and the sauce to thicken. You can also add a bit of cheese to help with thickness. Nutritional yeast is a great option for a vegan twist. For the Full Recipe, check the recipe section above. {{image_2}} You can easily add protein to your roasted red pepper pasta. Here are some tasty options: - Chicken: Cook and slice grilled or sautéed chicken. Toss it in just before serving. - Shrimp: Sauté shrimp until pink and add them to the pasta. They cook quickly and add great flavor. - Tofu: For a plant-based choice, use firm tofu. Sauté it until golden, then mix it in with the sauce. These additions make the dish heartier and more filling. If you want to keep it vegetarian or vegan, consider these ideas: - Spinach: Add fresh spinach to the sauce for extra greens. It wilts down nicely and adds color. - Mushrooms: Sauté sliced mushrooms with the onion and garlic. They bring a nice umami flavor. - Chickpeas: Add canned chickpeas for protein. They also help to make the dish more filling. These swaps keep the meal tasty while catering to different diets. You can choose various pasta types based on your needs: - Gluten-Free Pasta: Look for gluten-free brands made from rice or chickpeas. They work great with the sauce. - Whole Grain Pasta: Whole grain options add fiber and a nutty flavor. They make the dish more nutritious. - Pasta Shapes: You can try different shapes like penne or fusilli. They hold onto the sauce well. These choices ensure everyone can enjoy this creamy delight. For the Full Recipe, check out the main article. To keep your roasted red pepper pasta fresh, store it in an airtight container. This method prevents moisture loss and keeps flavors intact. You can refrigerate it for up to three days. After that, the taste and texture may change. You can freeze portions of this pasta for later enjoyment. Let it cool completely before packing. Use freezer-safe containers or bags. This way, you can keep it for up to three months. To thaw, move it to the fridge overnight. Reheat on the stove or in the microwave. To enjoy the best taste, reheat your pasta gently. Use low heat on the stove with a splash of water or olive oil. Stir often to avoid sticking. If using a microwave, cover it with a damp paper towel. This keeps moisture in and helps heat evenly. Enjoy your creamy delight again! Yes, you can! This dish is great for meal prep. Cook the pasta and sauce separately. Store them in airtight containers. The sauce keeps well in the fridge for up to three days. When ready to eat, just reheat the sauce and cook the pasta fresh. This keeps everything tasty and fresh! I love serving this pasta with garlic bread or a fresh salad. A crisp Caesar salad adds a nice crunch. You can also pair it with steamed veggies for a healthy side. For a heartier meal, try grilled chicken or shrimp as a protein option. To add heat, use more crushed red pepper flakes. You could also add diced jalapeños to the sauce. If you enjoy a smoky flavor, try chipotle peppers in adobo sauce. They bring heat and a unique taste. Just remember to adjust the spice level to your liking! Roasted Red Pepper Pasta stands out due to its rich and creamy sauce. The roasted peppers provide a sweet, smoky flavor. Combining them with garlic and cream creates a delightful taste. Plus, you can customize it with different cheeses or proteins. It’s an easy way to enjoy gourmet flavors at home! You can find the Full Recipe [here](#). It has all the details you need to make this delicious dish! This blog post covers a tasty Roasted Red Pepper Pasta recipe. We discussed ingredients, equipment, and step-by-step instructions. You learned how to roast peppers and make a creamy sauce. We shared storage tips and creative variations to suit your needs. In conclusion, cooking this dish is simple and fun. You can customize it to fit any taste. Enjoy this bright, flavorful meal with friends or family. Embrace your inner chef and make this recipe yours!$

Roasted Red Pepper Pasta

Discover the delicious Roasted Red Pepper Pasta Delight that will elevate your weeknight dinners! This creamy, flavorful dish combines roasted red peppers, garlic, and a touch of spice for the perfect pasta experience. Whether you're cooking for family or hosting friends, this recipe is sure to impress.

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Ingredients

3 large red bell peppers

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

1 teaspoon crushed red pepper flakes (optional, for heat)

1 cup vegetable broth

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

1 pound spaghetti or your pasta of choice

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool.

Make the Sauce: Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and roughly chop the flesh. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute.

Blend the Sauce: Add the roasted red peppers to the skillet along with the vegetable broth. Season with salt and pepper. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender and blend until smooth, then return to the skillet.

Creamy Finish: Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes until slightly thickened. Mix in half of the grated Parmesan cheese, adjusting the seasoning if necessary.

Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about ½ cup of the cooking water.

Combine: Add the drained pasta to the sauce, tossing well to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Serve: Plate the pasta into bowls, sprinkling the remaining Parmesan cheese on top and garnishing with fresh basil leaves.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

- Presentation Tips: Serve with a drizzle of olive oil on top and a sprinkle of fresh basil for a vibrant finish. A side of garlic bread pairs perfectly with this dish!