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Red Pepper Pasta

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A creamy roasted red pepper pasta tossed with al dente noodles, garlic, onion, and fresh basil for a quick, flavorful Italian-inspired weeknight dinner.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne or rigatoni)
  • 2 large red bell peppers, roasted
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for vegan)
  • 1/4 cup grated Parmesan cheese (optional or use nutritional yeast)
  • 1/4 tsp red-pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, sliced, for garnish

Instructions

  1. Roast the red peppers under a broiler or over an open flame until charred on all sides. Transfer to a bowl, cover for 5 minutes, then peel, stem, and seed.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water; drain.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion 3 minutes until translucent, then add garlic and cook 1 minute more.
  4. In a blender, combine roasted peppers, sautéed onion/garlic, vegetable broth, and cream; blend until smooth.
  5. Return sauce to the skillet and simmer 5 minutes, stirring, until slightly thickened. Stir in Parmesan (if using), red-pepper flakes, salt, and pepper.
  6. Add drained pasta to the sauce, tossing to coat. Splash in reserved pasta water as needed for a silky consistency.
  7. Serve immediately, topped with fresh basil and extra cheese if desired.

Notes

  • For a vegan version, use coconut milk and nutritional yeast instead of cream and Parmesan.
  • Add grilled chicken or shrimp for extra protein.
  • The roasted-pepper sauce can be made ahead and frozen for up to 2 months.

Nutrition

Keywords: roasted red pepper pasta, creamy pasta, vegetarian dinner, quick Italian recipes

Find it online: https://recipesfoodeasy.com/red-pepper-pasta/