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Roasted Red Pepper Pasta: Anya’s 1 Amazing Dish

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A vibrant and creamy pasta dish featuring roasted red peppers, perfect for a satisfying vegetarian meal.

Ingredients

Scale
  • 1 pound pasta
  • 2 red bell peppers
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
  3. Roast the peppers for 20-25 minutes, or until the skins are blackened and the peppers are tender.
  4. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes.
  5. Once cooled, peel the skins from the peppers and discard them.
  6. In a blender, combine the roasted red peppers, olive oil, and minced garlic. Blend until smooth.
  7. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  8. In a large skillet, heat the red pepper sauce over medium heat.
  9. Stir in the heavy cream and Parmesan cheese. Cook until the sauce is heated through and slightly thickened.
  10. Add the drained pasta to the skillet with the sauce. Toss to coat evenly.
  11. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  12. Season with salt and black pepper to taste.
  13. Serve hot, garnished with fresh basil.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • You can use a different type of pasta, such as penne or rotini.
  • Ensure your Parmesan cheese is vegetarian if needed.

Nutrition

Find it online: https://savorsensations.com/roasted-red-pepper-pasta-vegetarian-creamy-dinner/