Description
Indulge in the creamy goodness of roasted red pepper pasta, where vibrant flavors and comforting textures come together for a delightful meal.
Ingredients
Scale
For the Sauce:
- 2 large roasted red peppers
- 1 cup heavy cream
- 3 cloves garlic
- Salt to taste
- Pepper to taste
For the Pasta:
- 12 oz pasta (penne or fettuccine)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
Instructions
For the Sauce:
- 1. Preheat your oven to 450°F (230°C). Cut bell peppers in half, remove seeds, drizzle with olive oil, and roast until charred (about 20-25 minutes).
- 2. Once cool, blend roasted peppers with heavy cream, garlic, salt, and pepper until smooth.
For the Pasta:
- 1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve about one cup of pasta water before draining.
- 2. In a large skillet over medium heat, add olive oil and pour in the blended sauce. Let it simmer for about five minutes while stirring occasionally.
- 3. Toss in the cooked pasta along with reserved pasta water as needed for consistency.
- 4. Stir in freshly grated Parmesan cheese until melted and well combined.
- 5. Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg