Roasted Red Pepper Pasta
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- Serves 4
- Cooks in 40 mins (10m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Red pepper
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 450°F (230°C).
- 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.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.Cook the pasta according to the package instructions. Drain and set aside.
- 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.Transfer the roasted red peppers to a blender or food processor and blend until smooth.
- 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.Simmer the sauce for 5-10 minutes, or until it thickens slightly.
- 9.Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
- 10.Serve the Roasted Red Pepper Pasta hot, garnished with freshly chopped basil and extra grated Parmesan cheese.
lightbulb_outline Tips
- To save time, you can use jarred roasted red peppers instead of roasting them yourself.
- Feel free to add your favorite vegetables or protein to the pasta for extra flavor and nutrition.
- If you prefer a spicier sauce, you can add a pinch of red pepper flakes to the skillet.
- Leftovers 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.