Description
Creamy roasted red pepper pasta is a delightful fusion of rich flavors and comforting textures that will transport your taste buds straight to Italy. This quick and easy dish features smoky roasted red peppers blended into a luscious cream sauce, perfectly coating your favorite pasta. Ideal for busy weeknights or special occasions, serve it with a sprinkle of Parmesan and a fresh side salad for a meal everyone will love.
Ingredients
Scale
- 8 oz penne or fettuccine pasta
- 1 cup jarred roasted red peppers
- 1 cup heavy cream (or half-and-half)
- 3 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- 1/2 cup low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions. Drain and set aside.
- Blend the sauce: In a blender, combine roasted red peppers, garlic, and vegetable broth. Blend until smooth.
- Heat the cream: In a skillet over medium heat, add heavy cream and the blended pepper mixture. Simmer for about 5 minutes until slightly thickened.
- Season: Stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
- Combine: Add cooked pasta to the skillet and toss until evenly coated in the sauce.
- Serve: Plate while warm, garnishing with extra Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 410mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: For a vegan option, substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan. Add sautéed spinach or grilled chicken for additional flavors and nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.