Creamy Roasted Red Pepper Pasta Delightful Weeknight Meal

by
- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or plant-based alternative - 1 cup vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil or parsley for garnish - Grated Parmesan cheese for serving (optional) Gather these ingredients before you start. Having everything ready helps the cooking flow. I love using penne or fettuccine for this dish. Both pasta types hold the creamy sauce well. The red bell peppers are the star of this dish. They give it a rich, sweet flavor. Roasting them brings out their natural sweetness. The onion and garlic add depth to the sauce. They create a warm, inviting aroma. You can choose between heavy cream or a plant-based option. Each gives a smooth, rich texture. The vegetable broth adds body and flavor to the sauce. Smoked paprika and oregano bring in layers of taste. They make the dish truly special. Salt and pepper are essential for seasoning. Adjust them to your liking. The olive oil helps cook the onion and garlic. It adds a touch of richness too. For garnish, fresh basil or parsley adds color and freshness. Grated Parmesan cheese makes the dish even more indulgent. You can skip it if you prefer a lighter meal. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps the peppers char well. 2. Prepare your baking sheet. Line it with parchment paper for easy cleanup. 3. Place the red bell peppers on the sheet. Ensure they have space between them. 4. Roast the peppers for 25-30 minutes. Look for charred and blistered skins. 5. Remove from the oven and cool them slightly. This makes peeling easier. 6. Peel off the skins and remove the seeds. Set the peppers aside for later. 1. Cook the pasta according to package instructions. Aim for al dente for best texture. 2. Reserve ½ cup of pasta water before draining. This water helps adjust the sauce later. 3. Drain the pasta and set it aside. Keep it warm, so it stays fresh. 1. Heat olive oil in a large skillet over medium heat. Don’t let it smoke. 2. Add the chopped onion and sauté for 3-4 minutes. You want it soft and clear. 3. Stir in the minced garlic for one more minute. This adds great flavor. 4. Blend roasted peppers with sautéed onion and garlic. Add vegetable broth, smoked paprika, oregano, salt, and pepper. 5. Blend until smooth and creamy. This creates a lovely sauce base. 1. Pour the blended mixture back into the skillet. Stir in the heavy cream or plant-based option. 2. Heat over low-medium until warmed through. If too thick, slowly add reserved pasta water. 3. Toss the cooked pasta into the sauce. Stir gently to coat every piece. 4. Adjust seasoning with salt and pepper to taste. Make it perfect for your palate. To get the right creamy texture, you can adjust the sauce thickness with pasta water. After cooking your pasta, save about half a cup of the water. If your sauce feels too thick, add a little pasta water slowly. This helps you reach the right consistency without losing flavor. For blending, I suggest using a high-speed blender. This will give your sauce a smooth and creamy finish. If you don’t have one, a food processor works well too. Just make sure to blend until no chunks remain. Want to make the dish even more tasty? You can add spices like red pepper flakes for a kick. Smoked paprika already adds a nice depth, but a dash of cayenne can boost the heat. Fresh herbs like thyme or rosemary can also brighten the dish. Adding protein can turn this pasta into a hearty meal. Grilled chicken or shrimp pairs well with the creamy sauce. If you prefer a plant-based option, try adding chickpeas or tofu. For garnish, fresh basil or parsley adds a pop of color on top of the dish. You can also sprinkle some grated Parmesan cheese for an extra touch of flavor. Serve the creamy roasted red pepper pasta with a side salad or garlic bread. This creates a complete meal that everyone will enjoy. Pro Tips Roasting Peppers: For an extra smoky flavor, let the roasted peppers sit in a bowl covered with plastic wrap for about 10 minutes after roasting. The steam will help loosen the skins even more. Pasta Water Magic: Always reserve some pasta water before draining. The starchy water can help adjust the sauce consistency and help it cling better to the pasta. Fresh Herbs: For the best flavor, add fresh herbs like basil or parsley just before serving. This will enhance the dish's aroma and freshness. Make Ahead: This sauce can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it gently before tossing it with the pasta. {{image_2}} You can easily make this pasta dish vegetarian or vegan. To replace the heavy cream, use a plant-based cream like cashew cream or coconut cream. These options still give you that rich taste. For the cheese, try nutritional yeast. It adds a cheesy flavor without dairy. When it comes to pasta, feel free to swap traditional pasta for whole wheat or gluten-free options. Both types work well in this creamy dish. Just be sure to check the cooking time, as it may differ. If you enjoy heat, spice up your pasta! Add red pepper flakes or chopped chili peppers to the sauce. Start with a small amount, then taste and add more if needed. This lets you control the spice level. You can also add a dash of hot sauce to finish the dish. This gives an extra kick without changing the creamy flavor. This recipe is perfect for seasonal changes. You can add fresh spinach or sun-dried tomatoes for a pop of color and taste. They mix well with roasted red peppers. Use fresh herbs like basil or arugula when they are in season. These herbs brighten the dish and add a fresh twist. Pair your pasta with seasonal vegetables for a complete meal. To keep leftovers fresh, store the creamy roasted red pepper pasta in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can refrigerate the pasta for up to three days. Before serving, check for any off smells or changes in texture. Freezing creamy roasted red pepper pasta is simple. Place the cooled pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. When ready to eat, reheat in a skillet over low heat. Add a splash of vegetable broth or water to help the sauce regain its creamy texture. This dish remains delicious even after freezing! To make the sauce, start with roasted red peppers. Roast two large red bell peppers in the oven at 425°F (220°C) for 25-30 minutes. Let them cool, peel, and remove the seeds. Next, sauté one small chopped onion and three minced garlic cloves in two tablespoons of olive oil until soft. Blend the roasted peppers, the onion, and garlic with one cup of vegetable broth, one teaspoon of smoked paprika, and one teaspoon of dried oregano. Blend until smooth. Finally, stir in one cup of heavy cream or a plant-based option, then heat until warmed. This sauce is rich and creamy, perfect for pasta. Yes, you can use different pasta shapes. While penne or fettuccine are great choices, you can try spaghetti, rotini, or even gluten-free pasta. The sauce will coat any shape well, giving you a delightful meal. Just make sure to cook the pasta until al dente for the best texture. Pair this pasta with fresh sides for balance. A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette works well. You can also serve crusty bread or garlic bread for dipping in the sauce. Roasted vegetables, like asparagus or zucchini, can add color and nutrition to your meal. If you want protein, grilled chicken or shrimp complements the dish nicely. This recipe shows how to make creamy roasted red pepper pasta with ease. We explored key ingredients, roasting techniques, and sauce preparation. I shared tips for creamy texture and flavor boosts. You can also tweak this dish to suit your taste, whether vegetarian or spicy. In conclusion, this pasta is tasty and adaptable. Enjoy this dish with friends or family for a delightful meal. Keep experimenting with flavors and variations, and have fun in the kitchen!

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty dinner idea? Look no further than creamy roasted red pepper pasta. This delightful meal packs a punch of flavor and is easy to make. With just a few fresh ingredients, you can whip up a comforting dish the whole family will love. Read on to discover how to turn simple pantry staples into a weeknight winner!

Jump to Recipe

Why I Love This Recipe

  1. Rich Flavor: This pasta dish is packed with the deliciously smoky and sweet flavor of roasted red peppers, making each bite a delight.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and busy weeknight dinners.
  3. Customizable: You can easily adapt this recipe to suit your dietary preferences by using plant-based cream or adding your favorite vegetables.
  4. Comfort Food: The creamy texture combined with pasta makes this dish a comforting and satisfying meal that everyone will love.

Ingredients

List of Ingredients

– 12 oz pasta (penne or fettuccine)

– 2 large red bell peppers

– 1 small onion, chopped

– 3 cloves garlic, minced

– 1 cup heavy cream or plant-based alternative

– 1 cup vegetable broth

– 1 teaspoon smoked paprika

– 1 teaspoon dried oregano

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh basil or parsley for garnish

– Grated Parmesan cheese for serving (optional)

Gather these ingredients before you start. Having everything ready helps the cooking flow. I love using penne or fettuccine for this dish. Both pasta types hold the creamy sauce well.

The red bell peppers are the star of this dish. They give it a rich, sweet flavor. Roasting them brings out their natural sweetness. The onion and garlic add depth to the sauce. They create a warm, inviting aroma.

You can choose between heavy cream or a plant-based option. Each gives a smooth, rich texture. The vegetable broth adds body and flavor to the sauce. Smoked paprika and oregano bring in layers of taste. They make the dish truly special.

Salt and pepper are essential for seasoning. Adjust them to your liking. The olive oil helps cook the onion and garlic. It adds a touch of richness too.

For garnish, fresh basil or parsley adds color and freshness. Grated Parmesan cheese makes the dish even more indulgent. You can skip it if you prefer a lighter meal.

Step-by-Step Instructions

Roasting the Bell Peppers

1. Preheat your oven to 425°F (220°C). This high heat helps the peppers char well.

2. Prepare your baking sheet. Line it with parchment paper for easy cleanup.

3. Place the red bell peppers on the sheet. Ensure they have space between them.

4. Roast the peppers for 25-30 minutes. Look for charred and blistered skins.

5. Remove from the oven and cool them slightly. This makes peeling easier.

6. Peel off the skins and remove the seeds. Set the peppers aside for later.

Cooking the Pasta

1. Cook the pasta according to package instructions. Aim for al dente for best texture.

2. Reserve ½ cup of pasta water before draining. This water helps adjust the sauce later.

3. Drain the pasta and set it aside. Keep it warm, so it stays fresh.

Preparing the Sauce

1. Heat olive oil in a large skillet over medium heat. Don’t let it smoke.

2. Add the chopped onion and sauté for 3-4 minutes. You want it soft and clear.

3. Stir in the minced garlic for one more minute. This adds great flavor.

4. Blend roasted peppers with sautéed onion and garlic. Add vegetable broth, smoked paprika, oregano, salt, and pepper.

5. Blend until smooth and creamy. This creates a lovely sauce base.

Combining the Ingredients

1. Pour the blended mixture back into the skillet. Stir in the heavy cream or plant-based option.

2. Heat over low-medium until warmed through. If too thick, slowly add reserved pasta water.

3. Toss the cooked pasta into the sauce. Stir gently to coat every piece.

4. Adjust seasoning with salt and pepper to taste. Make it perfect for your palate.

Tips & Tricks

Perfecting the Creamy Texture

To get the right creamy texture, you can adjust the sauce thickness with pasta water. After cooking your pasta, save about half a cup of the water. If your sauce feels too thick, add a little pasta water slowly. This helps you reach the right consistency without losing flavor.

For blending, I suggest using a high-speed blender. This will give your sauce a smooth and creamy finish. If you don’t have one, a food processor works well too. Just make sure to blend until no chunks remain.

Flavor Enhancements

Want to make the dish even more tasty? You can add spices like red pepper flakes for a kick. Smoked paprika already adds a nice depth, but a dash of cayenne can boost the heat. Fresh herbs like thyme or rosemary can also brighten the dish.

Adding protein can turn this pasta into a hearty meal. Grilled chicken or shrimp pairs well with the creamy sauce. If you prefer a plant-based option, try adding chickpeas or tofu.

Presentation Tips

For garnish, fresh basil or parsley adds a pop of color on top of the dish. You can also sprinkle some grated Parmesan cheese for an extra touch of flavor.

Serve the creamy roasted red pepper pasta with a side salad or garlic bread. This creates a complete meal that everyone will enjoy.

Pro Tips

  1. Roasting Peppers: For an extra smoky flavor, let the roasted peppers sit in a bowl covered with plastic wrap for about 10 minutes after roasting. The steam will help loosen the skins even more.
  2. Pasta Water Magic: Always reserve some pasta water before draining. The starchy water can help adjust the sauce consistency and help it cling better to the pasta.
  3. Fresh Herbs: For the best flavor, add fresh herbs like basil or parsley just before serving. This will enhance the dish’s aroma and freshness.
  4. Make Ahead: This sauce can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it gently before tossing it with the pasta.

Variations

Vegetarian & Vegan Options

You can easily make this pasta dish vegetarian or vegan. To replace the heavy cream, use a plant-based cream like cashew cream or coconut cream. These options still give you that rich taste. For the cheese, try nutritional yeast. It adds a cheesy flavor without dairy.

When it comes to pasta, feel free to swap traditional pasta for whole wheat or gluten-free options. Both types work well in this creamy dish. Just be sure to check the cooking time, as it may differ.

Spicy Version

If you enjoy heat, spice up your pasta! Add red pepper flakes or chopped chili peppers to the sauce. Start with a small amount, then taste and add more if needed. This lets you control the spice level.

You can also add a dash of hot sauce to finish the dish. This gives an extra kick without changing the creamy flavor.

Seasonal Variations

This recipe is perfect for seasonal changes. You can add fresh spinach or sun-dried tomatoes for a pop of color and taste. They mix well with roasted red peppers.

Use fresh herbs like basil or arugula when they are in season. These herbs brighten the dish and add a fresh twist. Pair your pasta with seasonal vegetables for a complete meal.

Storage Info

Refrigeration Guidelines

To keep leftovers fresh, store the creamy roasted red pepper pasta in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can refrigerate the pasta for up to three days. Before serving, check for any off smells or changes in texture.

Freezing Instructions

Freezing creamy roasted red pepper pasta is simple. Place the cooled pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. When ready to eat, reheat in a skillet over low heat. Add a splash of vegetable broth or water to help the sauce regain its creamy texture. This dish remains delicious even after freezing!

FAQs

How do I make creamy roasted red pepper sauce from scratch?

To make the sauce, start with roasted red peppers. Roast two large red bell peppers in the oven at 425°F (220°C) for 25-30 minutes. Let them cool, peel, and remove the seeds. Next, sauté one small chopped onion and three minced garlic cloves in two tablespoons of olive oil until soft. Blend the roasted peppers, the onion, and garlic with one cup of vegetable broth, one teaspoon of smoked paprika, and one teaspoon of dried oregano. Blend until smooth. Finally, stir in one cup of heavy cream or a plant-based option, then heat until warmed. This sauce is rich and creamy, perfect for pasta.

Can I use other types of pasta for this recipe?

Yes, you can use different pasta shapes. While penne or fettuccine are great choices, you can try spaghetti, rotini, or even gluten-free pasta. The sauce will coat any shape well, giving you a delightful meal. Just make sure to cook the pasta until al dente for the best texture.

What are some good side dishes to serve with creamy roasted red pepper pasta?

Pair this pasta with fresh sides for balance. A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette works well. You can also serve crusty bread or garlic bread for dipping in the sauce. Roasted vegetables, like asparagus or zucchini, can add color and nutrition to your meal. If you want protein, grilled chicken or shrimp complements the dish nicely.

This recipe shows how to make creamy roasted red pepper pasta with ease. We explored key ingredients, roasting techniques, and sauce preparation. I shared tips for creamy texture and flavor boosts. You can also tweak this dish to suit your taste, whether vegetarian or spicy.

In conclusion, this pasta is tasty and adaptable. Enjoy this dish with friends or family for a delightful meal. Keep experimenting with flavors and variations, and have fun in the kitche

- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup heavy cream or plant-based alternative - 1 cup vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil or parsley for garnish - Grated Parmesan cheese for serving (optional) Gather these ingredients before you start. Having everything ready helps the cooking flow. I love using penne or fettuccine for this dish. Both pasta types hold the creamy sauce well. The red bell peppers are the star of this dish. They give it a rich, sweet flavor. Roasting them brings out their natural sweetness. The onion and garlic add depth to the sauce. They create a warm, inviting aroma. You can choose between heavy cream or a plant-based option. Each gives a smooth, rich texture. The vegetable broth adds body and flavor to the sauce. Smoked paprika and oregano bring in layers of taste. They make the dish truly special. Salt and pepper are essential for seasoning. Adjust them to your liking. The olive oil helps cook the onion and garlic. It adds a touch of richness too. For garnish, fresh basil or parsley adds color and freshness. Grated Parmesan cheese makes the dish even more indulgent. You can skip it if you prefer a lighter meal. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps the peppers char well. 2. Prepare your baking sheet. Line it with parchment paper for easy cleanup. 3. Place the red bell peppers on the sheet. Ensure they have space between them. 4. Roast the peppers for 25-30 minutes. Look for charred and blistered skins. 5. Remove from the oven and cool them slightly. This makes peeling easier. 6. Peel off the skins and remove the seeds. Set the peppers aside for later. 1. Cook the pasta according to package instructions. Aim for al dente for best texture. 2. Reserve ½ cup of pasta water before draining. This water helps adjust the sauce later. 3. Drain the pasta and set it aside. Keep it warm, so it stays fresh. 1. Heat olive oil in a large skillet over medium heat. Don’t let it smoke. 2. Add the chopped onion and sauté for 3-4 minutes. You want it soft and clear. 3. Stir in the minced garlic for one more minute. This adds great flavor. 4. Blend roasted peppers with sautéed onion and garlic. Add vegetable broth, smoked paprika, oregano, salt, and pepper. 5. Blend until smooth and creamy. This creates a lovely sauce base. 1. Pour the blended mixture back into the skillet. Stir in the heavy cream or plant-based option. 2. Heat over low-medium until warmed through. If too thick, slowly add reserved pasta water. 3. Toss the cooked pasta into the sauce. Stir gently to coat every piece. 4. Adjust seasoning with salt and pepper to taste. Make it perfect for your palate. To get the right creamy texture, you can adjust the sauce thickness with pasta water. After cooking your pasta, save about half a cup of the water. If your sauce feels too thick, add a little pasta water slowly. This helps you reach the right consistency without losing flavor. For blending, I suggest using a high-speed blender. This will give your sauce a smooth and creamy finish. If you don’t have one, a food processor works well too. Just make sure to blend until no chunks remain. Want to make the dish even more tasty? You can add spices like red pepper flakes for a kick. Smoked paprika already adds a nice depth, but a dash of cayenne can boost the heat. Fresh herbs like thyme or rosemary can also brighten the dish. Adding protein can turn this pasta into a hearty meal. Grilled chicken or shrimp pairs well with the creamy sauce. If you prefer a plant-based option, try adding chickpeas or tofu. For garnish, fresh basil or parsley adds a pop of color on top of the dish. You can also sprinkle some grated Parmesan cheese for an extra touch of flavor. Serve the creamy roasted red pepper pasta with a side salad or garlic bread. This creates a complete meal that everyone will enjoy. Pro Tips Roasting Peppers: For an extra smoky flavor, let the roasted peppers sit in a bowl covered with plastic wrap for about 10 minutes after roasting. The steam will help loosen the skins even more. Pasta Water Magic: Always reserve some pasta water before draining. The starchy water can help adjust the sauce consistency and help it cling better to the pasta. Fresh Herbs: For the best flavor, add fresh herbs like basil or parsley just before serving. This will enhance the dish's aroma and freshness. Make Ahead: This sauce can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it gently before tossing it with the pasta. {{image_2}} You can easily make this pasta dish vegetarian or vegan. To replace the heavy cream, use a plant-based cream like cashew cream or coconut cream. These options still give you that rich taste. For the cheese, try nutritional yeast. It adds a cheesy flavor without dairy. When it comes to pasta, feel free to swap traditional pasta for whole wheat or gluten-free options. Both types work well in this creamy dish. Just be sure to check the cooking time, as it may differ. If you enjoy heat, spice up your pasta! Add red pepper flakes or chopped chili peppers to the sauce. Start with a small amount, then taste and add more if needed. This lets you control the spice level. You can also add a dash of hot sauce to finish the dish. This gives an extra kick without changing the creamy flavor. This recipe is perfect for seasonal changes. You can add fresh spinach or sun-dried tomatoes for a pop of color and taste. They mix well with roasted red peppers. Use fresh herbs like basil or arugula when they are in season. These herbs brighten the dish and add a fresh twist. Pair your pasta with seasonal vegetables for a complete meal. To keep leftovers fresh, store the creamy roasted red pepper pasta in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can refrigerate the pasta for up to three days. Before serving, check for any off smells or changes in texture. Freezing creamy roasted red pepper pasta is simple. Place the cooled pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. When ready to eat, reheat in a skillet over low heat. Add a splash of vegetable broth or water to help the sauce regain its creamy texture. This dish remains delicious even after freezing! To make the sauce, start with roasted red peppers. Roast two large red bell peppers in the oven at 425°F (220°C) for 25-30 minutes. Let them cool, peel, and remove the seeds. Next, sauté one small chopped onion and three minced garlic cloves in two tablespoons of olive oil until soft. Blend the roasted peppers, the onion, and garlic with one cup of vegetable broth, one teaspoon of smoked paprika, and one teaspoon of dried oregano. Blend until smooth. Finally, stir in one cup of heavy cream or a plant-based option, then heat until warmed. This sauce is rich and creamy, perfect for pasta. Yes, you can use different pasta shapes. While penne or fettuccine are great choices, you can try spaghetti, rotini, or even gluten-free pasta. The sauce will coat any shape well, giving you a delightful meal. Just make sure to cook the pasta until al dente for the best texture. Pair this pasta with fresh sides for balance. A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette works well. You can also serve crusty bread or garlic bread for dipping in the sauce. Roasted vegetables, like asparagus or zucchini, can add color and nutrition to your meal. If you want protein, grilled chicken or shrimp complements the dish nicely. This recipe shows how to make creamy roasted red pepper pasta with ease. We explored key ingredients, roasting techniques, and sauce preparation. I shared tips for creamy texture and flavor boosts. You can also tweak this dish to suit your taste, whether vegetarian or spicy. In conclusion, this pasta is tasty and adaptable. Enjoy this dish with friends or family for a delightful meal. Keep experimenting with flavors and variations, and have fun in the kitchen!

Creamy Roasted Red Pepper Pasta

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

Ingredients
  

  • 12 oz pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream or plant-based alternative
  • 1 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil or parsley
  • optional grated Parmesan cheese

Instructions
 

  • Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes or until the skins are charred and blistered. Remove from the oven and let them cool slightly. Once cooled, peel the skins off, remove the seeds, and set aside.
  • While the peppers are roasting, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
  • In a blender, combine the roasted red peppers, sautéed onion and garlic, vegetable broth, smoked paprika, dried oregano, salt, and pepper. Blend until smooth and creamy.
  • Pour the blended mixture back into the skillet and stir in the heavy cream (or plant-based alternative). Heat over low-medium heat until warmed through. If the sauce is too thick, slowly add reserved pasta water until you reach the desired consistency.
  • Toss the cooked pasta into the sauce, stirring gently to coat the pasta evenly. Adjust seasoning with salt and pepper to taste.
  • Serve the creamy roasted red pepper pasta hot, garnished with fresh basil or parsley and grated Parmesan cheese, if desired.

Notes

Use plant-based cream for a vegan option.
Keyword creamy, pasta, roasted red pepper

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating