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Roasted Red Pepper Pasta

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  • Serves 4
  • Cooks in 40 mins (10m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Red pepper

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 450°F (230°C).
  2. 2.Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
  3. 3.Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skins and remove the seeds and stems. Set aside.
  4. 4.Cook the pasta according to the package instructions. Drain and set aside.
  5. 5.In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
  6. 6.Transfer the roasted red peppers to a blender or food processor and blend until smooth.
  7. 7.Pour the red pepper puree into the skillet with the onions and garlic. Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste.
  8. 8.Simmer the sauce for 5-10 minutes, or until it thickens slightly.
  9. 9.Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
  10. 10.Serve the Roasted Red Pepper Pasta hot, garnished with freshly chopped basil and extra grated Parmesan cheese.

lightbulb_outline Tips

  • chevron_rightTo save time, you can use jarred roasted red peppers instead of roasting them yourself.
  • chevron_rightFeel free to add your favorite vegetables or protein to the pasta for extra flavor and nutrition.
  • chevron_rightIf you prefer a spicier sauce, you can add a pinch of red pepper flakes to the skillet.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.