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Creamy roasted red pepper pasta is a dish that perfectly balances simplicity and flavor, making it a go-to choice for both weeknight dinners and special occasions. This delightful recipe combines the sweetness of roasted red bell peppers with the richness of heavy cream, resulting in a sauce that's both luscious and satisfying. Its appeal lies not only in its taste but also in its ability to bring comfort to the table without demanding hours of preparation.

Creamy Roasted Red Pepper Pasta

Indulge in the rich flavors of creamy roasted red pepper pasta, a perfect combination of simplicity and taste. This quick 30-minute recipe brings together sweet roasted red bell peppers, creamy sauce, and aromatic garlic for a comforting meal any day of the week. Customize it with your favorite pasta and optional ingredients like herbs or a pinch of spice to make it your own. Enjoy a restaurant-quality dish that’s easy to prepare and sure to impress!
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Ingredients
  

12 oz (340g) pasta (your choice: penne, fettuccine, or spaghetti)

2 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Roast the Peppers: Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the skins are charred and the peppers are softened. Remove from the oven and let them cool slightly, then peel off the skins.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

      Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and sauté for an additional minute, until fragrant.

        Blend the Peppers: In a blender or food processor, combine the roasted red peppers, sautéed onion and garlic, heavy cream, dried oregano, red pepper flakes (if using), salt, and pepper. Blend until smooth and creamy.

          Combine: Pour the roasted red pepper sauce into the skillet over medium heat. Add the cooked pasta and toss to combine. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

            Finish with Cheese: Stir in the grated Parmesan cheese until melted and mixed through the pasta. Taste and adjust seasoning as necessary.

              Serve: Divide the creamy roasted red pepper pasta among plates. Garnish with fresh basil and an extra sprinkle of Parmesan if desired. Enjoy your delicious dish!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4