Irresistible Roasted Red Pepper Pasta: A Quick, Velvety Dinner Delight

Introduction to Roasted Red Pepper Pasta

For busy women juggling work, family, and everything in between, finding a quick dinner solution is essential. Enter Roasted Red Pepper Pasta—a creamy, vibrant dish that promises a delightful meal without the fuss. This recipe is perfect for those evenings when time is short, but you still crave something delicious and satisfying.

Why You’ll Love This Roasted Red Pepper Pasta

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• Quick Prep: Ready in just 40 minutes, making it ideal for busy weeknights.
• Minimal Cleanup: Uses simple ingredients and one blender for the sauce.
• Family-Friendly Flavors: Creamy, smoky, and slightly sweet, appealing to all ages.

Ingredients You’ll Need

• Red bell peppers
• Olive oil
• Garlic
• Heavy cream
• Parmesan cheese
• Salt and pepper
• Fresh basil leaves
• Pasta of choice

Each ingredient plays a crucial role in flavor and texture. Optional substitutions include using coconut cream for a dairy-free version or nutritional yeast for a vegan twist. Printable measurements are provided at the article’s end.

How to Make Roasted Red Pepper Pasta

Step 1 – Prep Ingredients

• Preheat your oven to 200°C (400°F).
• Roast the red bell peppers until charred, about 20 minutes.
• Let them cool, then peel off the skins and remove the seeds.

Step 2 – Begin Cooking

• In a blender, combine the roasted peppers, olive oil, and garlic.
• Blend until smooth, creating a rich, aromatic sauce.

Step 3 – Combine Ingredients

• Cook the pasta according to package instructions. Drain and set aside.
• In a saucepan, heat the red pepper sauce over medium heat.
• Stir in the heavy cream and Parmesan cheese, seasoning with salt and pepper.

Step 4 – Finish and Serve

• Add the cooked pasta to the sauce, tossing to coat evenly.
• Serve hot, garnished with fresh basil leaves for a burst of color and flavor.

Tips for Perfect Results

• Enhance Flavor: Add a pinch of red pepper flakes for a spicy kick.
• Speed Up Prep: Use jarred roasted peppers to save time.
• Easy Storage: Store leftovers in an airtight container for up to 3 days.

Essential Equipment Needed

• Blender: For a smooth sauce.
• Saucepan: To heat and combine the sauce with pasta.
• Oven: For roasting peppers.

Delicious Variations of Roasted Red Pepper Pasta

• Keto-Friendly: Use zucchini noodles instead of pasta.
• Low-Carb: Substitute heavy cream with almond milk.
• Gluten-Free: Opt for gluten-free pasta varieties.

Serving Suggestions

• Side Salad: A fresh green salad with vinaigrette.
• Garlic Bread: Perfect for soaking up the creamy sauce.
• White Wine: Complements the smoky flavors beautifully.

FAQs About Roasted Red Pepper Pasta

• Can I make this dish vegan? Yes, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
• How can I store leftovers? Store in an airtight container in the fridge for up to 3 days.
• What pasta works best? Penne or fusilli are great for holding the sauce.

Final Thoughts on Roasted Red Pepper Pasta

Roasted Red Pepper Pasta is a quick, creamy delight that fits seamlessly into the busy lives of American women aged 40–70. Its ease of preparation and rich flavors make it a go-to recipe for any weeknight. Enjoy the simplicity and savor the taste, knowing you’ve created a meal that’s both nourishing and delicious.

Roasted Red Pepper Pasta: Quick, Creamy Dinner Delight!

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• Author: buenos aires run way
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A quick and creamy roasted red pepper pasta that’s smoky, vibrant, and perfect for a quick dinner.

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Ingredients

• 2 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish
• 300g pasta of choice

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Instructions

1. Preheat the oven to 200°C (400°F). Roast the red bell peppers until charred, about 20 minutes.
2. Remove the peppers from the oven, let them cool, then peel off the skins and remove the seeds.
3. In a blender, combine the roasted peppers, olive oil, and garlic. Blend until smooth.
4. Cook the pasta according to package instructions. Drain and set aside.
5. In a saucepan, heat the red pepper sauce over medium heat. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
6. Add the cooked pasta to the sauce, tossing to coat evenly.
7. Serve hot, garnished with fresh basil leaves.

Notes

• For a spicier version, add a pinch of red pepper flakes to the sauce.
• Use gluten-free pasta for a gluten-free option.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 30mg