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To craft the rich, creamy sauce for your roasted red pepper pasta, you'll first need to blend the roasted peppers. Begin by placing the cooled roasted red peppers into a blender or food processor. If you haven't already, peel the skins off the peppers. This step is crucial as the skins can add a gritty texture to your sauce, which we want to avoid. Once peeled, chop the peppers roughly before adding them to the blender.

Creamy Roasted Red Pepper Pasta

Experience the ultimate comfort with creamy roasted red pepper pasta, a dish that's as visually appealing as it is delicious. This recipe features a rich, creamy sauce made from roasted red peppers, providing a perfect balance of flavor and indulgence. Ideal for weeknight dinners or special occasions, it’s easy to make and packed with nutrients. Elevate your dining experience with this satisfying pasta dish that will impress family and friends alike.
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Ingredients
  

12 oz. pasta (your choice: penne or fettuccine work well)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 20-25 minutes, or until the skins are charred and blistered.

    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 ½ cup of pasta water, then drain the rest and set the pasta aside.

      Blend the Sauce: Once the peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the charred skins and place the roasted peppers in a blender. Add the minced garlic, heavy cream, and broth. Blend until smooth and creamy.

        Cook the Sauce: In a large skillet over medium heat, pour in the roasted red pepper sauce. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Let it simmer for about 5-7 minutes to thicken slightly.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy red pepper sauce. Toss to combine, adding a splash of reserved pasta water if needed for consistency. Heat through for another 2-3 minutes.

            Serve: Divide the creamy roasted red pepper pasta into bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings