Description
A quick and creamy roasted red pepper pasta that’s smoky, vibrant, and perfect for a quick dinner.
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
Instructions
- Preheat the oven to 200°C (400°F). Roast the red bell peppers until charred, about 20 minutes.
- Remove the peppers from the oven, let them cool, then peel off the skins and remove the seeds.
- In a blender, combine the roasted peppers, olive oil, and garlic. Blend until smooth.
- 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. Season with salt and pepper.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- 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