Creamy Roasted Red Pepper Pasta Quick and Flavorful Dish

by
To make creamy roasted red pepper pasta, you will need: - 12 oz pasta (penne or fusilli work well) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or coconut cream for a dairy-free option - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish If you want to make this dish dairy-free or vegan, here are some easy swaps: - Use coconut cream instead of heavy cream. - Swap grated Parmesan with nutritional yeast. This gives a cheesy flavor without dairy. - Check your pasta. Some brands offer gluten-free or vegan options. These changes keep the dish tasty while meeting dietary needs. For the best creamy texture, I recommend using: - Penne pasta: Its shape holds sauce well. - Fusilli pasta: Its twists catch sauce and bits of pepper. Both options provide a great base for the rich, creamy sauce. Choose what you like best! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This hot temperature helps to roast the peppers well. You need two large red bell peppers for this dish. Place them on a baking sheet. Roast the peppers for about 20 to 25 minutes. Make sure to turn them halfway through. You want the skin to be charred and blistered. After roasting, take them out and put them in a bowl. Cover the bowl with plastic wrap. Let them steam for about 10 minutes. This steaming helps you peel the skins off easily. While the peppers steam, cook your pasta. You can use 12 oz of penne or fusilli. Follow the package instructions to cook until al dente. Al dente means the pasta is firm but cooked through. This gives a nice bite to the dish. After cooking, drain the pasta and set it aside. Do not rinse the pasta. Rinsing can wash away flavors and starch that helps the sauce stick. Once the peppers have cooled, it's time to peel them. Remove the skins and discard the seeds. Chop the peppers into pieces. Now, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté it for about 5 minutes until it turns translucent. Next, add 3 cloves of minced garlic and cook for another 1 to 2 minutes. Then, stir in the chopped roasted red peppers, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Cook this mixture for about 2 minutes. Now, pour in 1 cup of heavy cream. Bring this to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until melted. This forms a creamy sauce. Season with salt and pepper to taste. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. Serve it hot, garnished with fresh basil leaves. Enjoy your creamy roasted red pepper pasta! Roasting red peppers brings out their sweet flavor. Start with fresh, ripe peppers. Place them on a baking sheet. Set your oven to 425°F (220°C). Roast for 20-25 minutes. Turn them halfway for even cooking. The skin should char and blister. After roasting, place the peppers in a bowl and cover it. Let them steam for 10 minutes. This softens the skin, making it easy to peel. Once cooled, peel the skin, remove the seeds, and chop the peppers. This method gives you a rich, smoky taste. For a creamy sauce, choose the right cream. Heavy cream creates a rich texture. If you want a dairy-free option, use coconut cream. Heat olive oil in a skillet over medium heat. Sauté chopped onions until they are soft. Add minced garlic and cook until fragrant. Then, stir in the chopped roasted peppers, dried basil, and oregano. Pour in the cream and mix well. Bring the sauce to a gentle simmer. Once it is hot, add grated Parmesan cheese. Stir until it melts. This will give you a smooth and creamy sauce that clings to the pasta. Serve the pasta hot and fresh. Garnish with fresh basil leaves for color and flavor. You can add a sprinkle of extra cheese on top for a tasty touch. For a bit of heat, add red pepper flakes. A squeeze of lemon juice can brighten the dish. Serve with a side salad or crusty bread for a complete meal. Use this creamy roasted red pepper pasta for dinner or a special occasion. Pro Tips Choose the Right Pasta: Opt for pasta shapes like penne or fusilli that hold onto the creamy sauce effectively, providing a delightful bite with every forkful. Enhance the Flavor: For an extra layer of depth, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce for a subtle kick. Perfectly Roasted Peppers: Ensure your red peppers are well-charred by turning them halfway through roasting. This brings out their natural sweetness and adds a smoky flavor to your dish. Make it Ahead: You can prepare the roasted red pepper sauce in advance. Just reheat it gently before mixing with the pasta to save time on busy weeknights. {{image_2}} You can easily add protein to your creamy roasted red pepper pasta. Chicken works great. Cook bite-sized pieces in the skillet before adding the sauce. Shrimp also pairs well. Just sauté them until they turn pink. If you're vegan, tofu is a good choice. Press it to remove extra water and cube it. Then, sauté until golden brown. Boost the nutrition of this dish by adding vegetables. Spinach adds color and vitamins. Toss it in just before serving. Broccoli florets can also fit well. Steam them lightly and mix them in. Zucchini or bell peppers can add crunch. Just sauté them with the onions for a tasty twist. You can change the spice level to match your taste. For mild flavors, keep it simple. If you love heat, add red pepper flakes. Start with a pinch and adjust as needed. For a smoky flavor, try smoked paprika. Mix it into the sauce for a unique touch. To store your leftover creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure it is sealed tight to avoid air. This prevents drying out and keeps the flavors intact. When reheating, I recommend using the stovetop. Add a splash of water or cream to the pan. This helps bring back the creamy texture. Heat it over low to medium heat. Stir gently to warm it evenly. If you prefer the microwave, use a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between, until hot. You can freeze the creamy roasted red pepper pasta if you have extra. Use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the refrigerator. Then reheat it using the stovetop method. This keeps the dish creamy and delicious. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store them in the fridge for up to three days. When you are ready to eat, reheat the sauce and pasta together on low heat. Add a splash of water or cream to help with the texture. This method keeps the flavors fresh and vibrant. If you need a dairy-free option, use coconut cream. It adds a lovely creaminess and a hint of sweetness. You can also use cashew cream for a nutty flavor. For a lighter version, consider using half-and-half or whole milk. Adjust the cooking time as needed to ensure it thickens properly. To make this dish gluten-free, choose gluten-free pasta. Many brands offer great options that cook similarly to regular pasta. Be sure to check the labels to ensure there are no hidden gluten ingredients. The sauce remains gluten-free as long as your cream and seasonings are safe. Enjoy your creamy roasted red pepper pasta without worries. This blog post covered all you need to make creamy roasted red pepper pasta. We talked about key ingredients, including substitutions for allergies and the best pasta types. You learned the step-by-step process, from roasting peppers to mixing your sauce. I shared tips for perfect texture and serving ideas. We explored variations with proteins and veggies, plus how to store leftovers. In conclusion, this dish is fun and flexible. Enjoy making it your own!

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty meal? You’ll love this Creamy Roasted Red Pepper Pasta! This dish packs bold flavors and a rich, creamy texture. I’ll show you how simple it is to create a delightful dinner in no time. Whether you’re cooking for family or hosting friends, this pasta will impress. Get your apron on, and let’s dive into the ingredients for this easy recipe!

Jump to Recipe

Why I Love This Recipe

  1. Simple Preparation: This recipe is straightforward, with minimal steps that make it perfect for a weeknight dinner.
  2. Flavorful Sauce: The creamy roasted red pepper sauce is rich and delicious, elevating the pasta to a gourmet level.
  3. Customizable: You can easily swap ingredients to make it vegan or adjust the spices to suit your taste preferences.
  4. Perfect for Meal Prep: This pasta holds up well in the fridge, making it an excellent choice for meal prep and leftovers.

Ingredients

Complete list of ingredients

To make creamy roasted red pepper pasta, you will need:

– 12 oz pasta (penne or fusilli work well)

– 2 large red bell peppers

– 1 small onion, chopped

– 3 cloves garlic, minced

– 1 cup heavy cream or coconut cream for a dairy-free option

– 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

– 2 tablespoons olive oil

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and pepper to taste

– Fresh basil leaves for garnish

Substitutions for common allergens (dairy-free, vegan options)

If you want to make this dish dairy-free or vegan, here are some easy swaps:

– Use coconut cream instead of heavy cream.

– Swap grated Parmesan with nutritional yeast. This gives a cheesy flavor without dairy.

– Check your pasta. Some brands offer gluten-free or vegan options.

These changes keep the dish tasty while meeting dietary needs.

Suggested pasta types for best results

For the best creamy texture, I recommend using:

– Penne pasta: Its shape holds sauce well.

– Fusilli pasta: Its twists catch sauce and bits of pepper.

Both options provide a great base for the rich, creamy sauce. Choose what you like best!

Step-by-Step Instructions

Preheating and roasting the red peppers

First, preheat your oven to 425°F (220°C). This hot temperature helps to roast the peppers well. You need two large red bell peppers for this dish. Place them on a baking sheet. Roast the peppers for about 20 to 25 minutes. Make sure to turn them halfway through. You want the skin to be charred and blistered. After roasting, take them out and put them in a bowl. Cover the bowl with plastic wrap. Let them steam for about 10 minutes. This steaming helps you peel the skins off easily.

Cooking the pasta to al dente

While the peppers steam, cook your pasta. You can use 12 oz of penne or fusilli. Follow the package instructions to cook until al dente. Al dente means the pasta is firm but cooked through. This gives a nice bite to the dish. After cooking, drain the pasta and set it aside. Do not rinse the pasta. Rinsing can wash away flavors and starch that helps the sauce stick.

Preparing the creamy sauce and combining ingredients

Once the peppers have cooled, it’s time to peel them. Remove the skins and discard the seeds. Chop the peppers into pieces. Now, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté it for about 5 minutes until it turns translucent. Next, add 3 cloves of minced garlic and cook for another 1 to 2 minutes.

Then, stir in the chopped roasted red peppers, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Cook this mixture for about 2 minutes. Now, pour in 1 cup of heavy cream. Bring this to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until melted. This forms a creamy sauce. Season with salt and pepper to taste. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. Serve it hot, garnished with fresh basil leaves. Enjoy your creamy roasted red pepper pasta!

Tips & Tricks

Perfecting the roasting technique for peppers

Roasting red peppers brings out their sweet flavor. Start with fresh, ripe peppers. Place them on a baking sheet. Set your oven to 425°F (220°C). Roast for 20-25 minutes. Turn them halfway for even cooking. The skin should char and blister. After roasting, place the peppers in a bowl and cover it. Let them steam for 10 minutes. This softens the skin, making it easy to peel. Once cooled, peel the skin, remove the seeds, and chop the peppers. This method gives you a rich, smoky taste.

How to achieve the ideal creamy texture

For a creamy sauce, choose the right cream. Heavy cream creates a rich texture. If you want a dairy-free option, use coconut cream. Heat olive oil in a skillet over medium heat. Sauté chopped onions until they are soft. Add minced garlic and cook until fragrant. Then, stir in the chopped roasted peppers, dried basil, and oregano. Pour in the cream and mix well. Bring the sauce to a gentle simmer. Once it is hot, add grated Parmesan cheese. Stir until it melts. This will give you a smooth and creamy sauce that clings to the pasta.

Serving suggestions and enhancing flavors

Serve the pasta hot and fresh. Garnish with fresh basil leaves for color and flavor. You can add a sprinkle of extra cheese on top for a tasty touch. For a bit of heat, add red pepper flakes. A squeeze of lemon juice can brighten the dish. Serve with a side salad or crusty bread for a complete meal. Use this creamy roasted red pepper pasta for dinner or a special occasion.

Pro Tips

  1. Choose the Right Pasta: Opt for pasta shapes like penne or fusilli that hold onto the creamy sauce effectively, providing a delightful bite with every forkful.
  2. Enhance the Flavor: For an extra layer of depth, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce for a subtle kick.
  3. Perfectly Roasted Peppers: Ensure your red peppers are well-charred by turning them halfway through roasting. This brings out their natural sweetness and adds a smoky flavor to your dish.
  4. Make it Ahead: You can prepare the roasted red pepper sauce in advance. Just reheat it gently before mixing with the pasta to save time on busy weeknights.

Variations

Adding protein options (chicken, shrimp, or tofu)

You can easily add protein to your creamy roasted red pepper pasta. Chicken works great. Cook bite-sized pieces in the skillet before adding the sauce. Shrimp also pairs well. Just sauté them until they turn pink. If you’re vegan, tofu is a good choice. Press it to remove extra water and cube it. Then, sauté until golden brown.

Incorporating vegetables for added nutrition

Boost the nutrition of this dish by adding vegetables. Spinach adds color and vitamins. Toss it in just before serving. Broccoli florets can also fit well. Steam them lightly and mix them in. Zucchini or bell peppers can add crunch. Just sauté them with the onions for a tasty twist.

Adjusting spiciness levels

You can change the spice level to match your taste. For mild flavors, keep it simple. If you love heat, add red pepper flakes. Start with a pinch and adjust as needed. For a smoky flavor, try smoked paprika. Mix it into the sauce for a unique touch.

Storage Info

How to store leftover creamy roasted red pepper pasta

To store your leftover creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure it is sealed tight to avoid air. This prevents drying out and keeps the flavors intact.

Reheating tips to maintain texture and flavor

When reheating, I recommend using the stovetop. Add a splash of water or cream to the pan. This helps bring back the creamy texture. Heat it over low to medium heat. Stir gently to warm it evenly. If you prefer the microwave, use a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between, until hot.

Freezing and thawing recommendations

You can freeze the creamy roasted red pepper pasta if you have extra. Use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the refrigerator. Then reheat it using the stovetop method. This keeps the dish creamy and delicious.

FAQs

Can I make this recipe ahead of time?

Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store them in the fridge for up to three days. When you are ready to eat, reheat the sauce and pasta together on low heat. Add a splash of water or cream to help with the texture. This method keeps the flavors fresh and vibrant.

What can I use instead of heavy cream?

If you need a dairy-free option, use coconut cream. It adds a lovely creaminess and a hint of sweetness. You can also use cashew cream for a nutty flavor. For a lighter version, consider using half-and-half or whole milk. Adjust the cooking time as needed to ensure it thickens properly.

How can I make this dish gluten-free?

To make this dish gluten-free, choose gluten-free pasta. Many brands offer great options that cook similarly to regular pasta. Be sure to check the labels to ensure there are no hidden gluten ingredients. The sauce remains gluten-free as long as your cream and seasonings are safe. Enjoy your creamy roasted red pepper pasta without worries.

This blog post covered all you need to make creamy roasted red pepper pasta. We talked about key ingredients, including substitutions for allergies and the best pasta types. You learned the step-by-step process, from roasting peppers to mixing your sauce. I shared tips for perfect texture and serving ideas. We explored variations with proteins and veggies, plus how to store leftovers.

In conclusion, this dish is fun and flexible. Enjoy making it your ow

To make creamy roasted red pepper pasta, you will need: - 12 oz pasta (penne or fusilli work well) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or coconut cream for a dairy-free option - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish If you want to make this dish dairy-free or vegan, here are some easy swaps: - Use coconut cream instead of heavy cream. - Swap grated Parmesan with nutritional yeast. This gives a cheesy flavor without dairy. - Check your pasta. Some brands offer gluten-free or vegan options. These changes keep the dish tasty while meeting dietary needs. For the best creamy texture, I recommend using: - Penne pasta: Its shape holds sauce well. - Fusilli pasta: Its twists catch sauce and bits of pepper. Both options provide a great base for the rich, creamy sauce. Choose what you like best! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This hot temperature helps to roast the peppers well. You need two large red bell peppers for this dish. Place them on a baking sheet. Roast the peppers for about 20 to 25 minutes. Make sure to turn them halfway through. You want the skin to be charred and blistered. After roasting, take them out and put them in a bowl. Cover the bowl with plastic wrap. Let them steam for about 10 minutes. This steaming helps you peel the skins off easily. While the peppers steam, cook your pasta. You can use 12 oz of penne or fusilli. Follow the package instructions to cook until al dente. Al dente means the pasta is firm but cooked through. This gives a nice bite to the dish. After cooking, drain the pasta and set it aside. Do not rinse the pasta. Rinsing can wash away flavors and starch that helps the sauce stick. Once the peppers have cooled, it's time to peel them. Remove the skins and discard the seeds. Chop the peppers into pieces. Now, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté it for about 5 minutes until it turns translucent. Next, add 3 cloves of minced garlic and cook for another 1 to 2 minutes. Then, stir in the chopped roasted red peppers, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Cook this mixture for about 2 minutes. Now, pour in 1 cup of heavy cream. Bring this to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until melted. This forms a creamy sauce. Season with salt and pepper to taste. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. Serve it hot, garnished with fresh basil leaves. Enjoy your creamy roasted red pepper pasta! Roasting red peppers brings out their sweet flavor. Start with fresh, ripe peppers. Place them on a baking sheet. Set your oven to 425°F (220°C). Roast for 20-25 minutes. Turn them halfway for even cooking. The skin should char and blister. After roasting, place the peppers in a bowl and cover it. Let them steam for 10 minutes. This softens the skin, making it easy to peel. Once cooled, peel the skin, remove the seeds, and chop the peppers. This method gives you a rich, smoky taste. For a creamy sauce, choose the right cream. Heavy cream creates a rich texture. If you want a dairy-free option, use coconut cream. Heat olive oil in a skillet over medium heat. Sauté chopped onions until they are soft. Add minced garlic and cook until fragrant. Then, stir in the chopped roasted peppers, dried basil, and oregano. Pour in the cream and mix well. Bring the sauce to a gentle simmer. Once it is hot, add grated Parmesan cheese. Stir until it melts. This will give you a smooth and creamy sauce that clings to the pasta. Serve the pasta hot and fresh. Garnish with fresh basil leaves for color and flavor. You can add a sprinkle of extra cheese on top for a tasty touch. For a bit of heat, add red pepper flakes. A squeeze of lemon juice can brighten the dish. Serve with a side salad or crusty bread for a complete meal. Use this creamy roasted red pepper pasta for dinner or a special occasion. Pro Tips Choose the Right Pasta: Opt for pasta shapes like penne or fusilli that hold onto the creamy sauce effectively, providing a delightful bite with every forkful. Enhance the Flavor: For an extra layer of depth, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce for a subtle kick. Perfectly Roasted Peppers: Ensure your red peppers are well-charred by turning them halfway through roasting. This brings out their natural sweetness and adds a smoky flavor to your dish. Make it Ahead: You can prepare the roasted red pepper sauce in advance. Just reheat it gently before mixing with the pasta to save time on busy weeknights. {{image_2}} You can easily add protein to your creamy roasted red pepper pasta. Chicken works great. Cook bite-sized pieces in the skillet before adding the sauce. Shrimp also pairs well. Just sauté them until they turn pink. If you're vegan, tofu is a good choice. Press it to remove extra water and cube it. Then, sauté until golden brown. Boost the nutrition of this dish by adding vegetables. Spinach adds color and vitamins. Toss it in just before serving. Broccoli florets can also fit well. Steam them lightly and mix them in. Zucchini or bell peppers can add crunch. Just sauté them with the onions for a tasty twist. You can change the spice level to match your taste. For mild flavors, keep it simple. If you love heat, add red pepper flakes. Start with a pinch and adjust as needed. For a smoky flavor, try smoked paprika. Mix it into the sauce for a unique touch. To store your leftover creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure it is sealed tight to avoid air. This prevents drying out and keeps the flavors intact. When reheating, I recommend using the stovetop. Add a splash of water or cream to the pan. This helps bring back the creamy texture. Heat it over low to medium heat. Stir gently to warm it evenly. If you prefer the microwave, use a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between, until hot. You can freeze the creamy roasted red pepper pasta if you have extra. Use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the refrigerator. Then reheat it using the stovetop method. This keeps the dish creamy and delicious. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store them in the fridge for up to three days. When you are ready to eat, reheat the sauce and pasta together on low heat. Add a splash of water or cream to help with the texture. This method keeps the flavors fresh and vibrant. If you need a dairy-free option, use coconut cream. It adds a lovely creaminess and a hint of sweetness. You can also use cashew cream for a nutty flavor. For a lighter version, consider using half-and-half or whole milk. Adjust the cooking time as needed to ensure it thickens properly. To make this dish gluten-free, choose gluten-free pasta. Many brands offer great options that cook similarly to regular pasta. Be sure to check the labels to ensure there are no hidden gluten ingredients. The sauce remains gluten-free as long as your cream and seasonings are safe. Enjoy your creamy roasted red pepper pasta without worries. This blog post covered all you need to make creamy roasted red pepper pasta. We talked about key ingredients, including substitutions for allergies and the best pasta types. You learned the step-by-step process, from roasting peppers to mixing your sauce. I shared tips for perfect texture and serving ideas. We explored variations with proteins and veggies, plus how to store leftovers. In conclusion, this dish is fun and flexible. Enjoy making it your own!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish with a creamy roasted red pepper sauce, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fusilli)
  • 2 large red bell peppers
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream or coconut cream
  • 0.5 cup grated Parmesan cheese or nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 20-25 minutes, turning halfway through, until the skin is charred and blistered.
  • Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for about 10 minutes. This will make it easier to peel the skins off.
  • While the peppers are steaming, cook the pasta according to the package instructions until al dente. Drain and set aside.
  • After the peppers have cooled, peel off the skins, discard the seeds, and chop them into pieces.
  • In a large skillet, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Stir in the chopped roasted red peppers, dried basil, and dried oregano, cooking for another 2 minutes.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until melted and combined, creating a creamy sauce.
  • Season with salt and pepper to taste.
  • Add the cooked pasta to the skillet and toss to coat evenly with the creamy sauce.
  • Serve immediately, garnished with fresh basil leaves on top.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword creamy, pasta, red pepper, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating