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Creamy Roasted Red Pepper Pasta Recipe

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★★★★★

4.5 from 112 reviews

This creamy roasted red pepper pasta features roasted red bell peppers, onion, and garlic blended into a luscious sauce with heavy cream and vegetable stock, poured over perfectly cooked pasta for a comforting Italian-inspired dinner.

Ingredients

Scale

Vegetables & Aromatics

  • 2 red bell peppers, halved (stems and seeds removed)
  • ½ large yellow onion, cut in two pieces (or 1 small onion halved)
  • 4 cloves garlic

Liquids & Fats

  • 3 tablespoons olive oil
  • ¼ cup dry white wine
  • ¾ cup heavy cream
  • ½ cup vegetable stock

Others

  • 1 lb pasta
  • Parmesan cheese, for serving (optional)
  • Fresh basil, for serving (optional)
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 450℉. Place the halved red peppers, onion pieces, and garlic cloves in a baking dish. Drizzle with olive oil and dry white wine to add flavor and help with roasting.
  2. Roast the Vegetables: Bake the vegetables in the oven for 25-30 minutes until the peppers are tender and slightly charred. This roasting intensifies their flavors. Once done, remove from the oven and cover carefully with aluminum foil to let them steam for 10 minutes, making the skins easier to peel off.
  3. Cook the Pasta: While the peppers steam, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and return it to the pot to keep warm.
  4. Peel the Peppers: After steaming, peel off as much of the skin from the roasted peppers as possible to ensure a smooth sauce without bitterness.
  5. Blend the Sauce: Add the peeled peppers, roasted onion, garlic, any juices from the baking dish, heavy cream, vegetable stock, and salt and pepper into a high-powered blender. Blend until the sauce is completely smooth and creamy.
  6. Combine Sauce and Pasta: Pour the creamy roasted red pepper sauce over the cooked pasta in the pot. Toss gently to coat the pasta evenly with the sauce.
  7. Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and torn fresh basil leaves if desired. Serve immediately for the best taste.

Notes

  • Roasting the peppers at a high temperature brings out a deep smoky flavor.
  • Steaming the vegetables after roasting makes peeling the pepper skins easier and creates a smoother sauce.
  • The sauce can be made dairy-free by substituting heavy cream with coconut cream or cashew cream.
  • Add a pinch of red pepper flakes for some heat if desired.
  • Use gluten-free pasta to make this recipe gluten free.

Keywords: creamy red pepper pasta, roasted red pepper sauce, Italian pasta recipe, easy dinner, vegetarian pasta

Find it online: https://islawhite.com/creamy-roasted-red-pepper-pasta-recipe/