Creamy Roasted Red Pepper Pasta Recipe

Introduction

Creamy Roasted Red Pepper Pasta is a vibrant and comforting dish that combines the smoky sweetness of roasted peppers with a luscious, creamy sauce. Perfect for a weeknight dinner, this recipe is easy to prepare and sure to impress with its rich flavors.

Ingredients

• 1 lb pasta
• 2 red bell peppers (halved, stems and seeds removed)
• 1/2 large yellow onion (cut in two pieces, or 1 small onion halved)
• 4 cloves garlic
• 3 tbsp olive oil
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup vegetable stock
• Parmesan cheese (optional, for serving)
• Fresh basil (optional, for serving)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 450°F.
2. Step 2: Arrange the halved red peppers, onions, and garlic in a baking dish. Drizzle with olive oil and white wine. Bake for 25-30 minutes until the vegetables are softened and slightly charred.
3. Step 3: Remove the dish from the oven and cover carefully with aluminum foil to steam for 10 minutes.
4. Step 4: While the peppers steam, bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain and return it to the pot.
5. Step 5: After steaming, peel away as much of the skin from the red peppers as possible; the skin should come off easily.
6. Step 6: In a high-powered blender, combine the peeled peppers, roasted onion, garlic, any juices from the baking dish, heavy cream, vegetable stock, salt, and pepper. Blend until smooth and creamy.
7. Step 7: Pour the sauce over the cooked pasta and toss well to coat evenly.
8. Step 8: Serve topped with Parmesan cheese and fresh basil, if desired.

Tips & Variations

• Use a high-quality dry white wine or substitute with extra vegetable stock for a non-alcoholic version.
• For added texture, toss in some toasted pine nuts or sautéed mushrooms.
• Try swapping heavy cream with coconut milk for a dairy-free alternative.
• Roasting the vegetables on a grill pan adds a nice smoky flavor.

Storage

Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or stock to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

While fresh roasted peppers offer the best flavor, you can use jarred roasted red peppers in a pinch. Drain them well and reduce the liquid in the sauce to avoid it becoming too thin.

Is this sauce suitable for vegans?

The original recipe uses heavy cream and Parmesan cheese, which are not vegan. You can make it vegan by substituting the cream with coconut milk or a plant-based cream and omitting the cheese or using a vegan alternative.

Creamy Roasted Red Pepper Pasta Recipe

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★★★★★

4.6 from 105 reviews

Creamy Roasted Red Pepper Pasta is a vibrant and comforting dish featuring a luscious sauce made from oven-roasted red bell peppers, caramelized onions, and garlic, blended with heavy cream and vegetable stock. This easy-to-make pasta offers rich, smoky flavors balanced with fresh herbs and optional Parmesan cheese, perfect for a delicious weeknight meal or a satisfying vegetarian dinner.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb pasta

Roasted Red Pepper Sauce

• 2 red bell peppers, halved (stems and seeds removed)
• 1/2 large yellow onion, cut in two pieces (or 1 small onion halved)
• 4 cloves garlic
• 3 tbsp olive oil
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup vegetable stock
• Salt and pepper to taste

For Serving (Optional)

• Parmesan cheese
• Fresh basil

Instructions

1. Preheat Oven: Preheat your oven to 450℉ (232℃) to prepare for roasting the vegetables, which will develop deep smoky flavor and sweetness.
2. Roast Vegetables: Place the halved red peppers, onion pieces, and whole garlic cloves in a baking dish. Drizzle with olive oil and white wine to enhance caramelization and moisture. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred.
3. Steam Roasted Vegetables: Carefully remove the baking dish from the oven and cover it tightly with aluminum foil. Let the vegetables steam in their own heat for 10 minutes to loosen the pepper skins for easy peeling.
4. Cook Pasta: While the vegetables steam, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and return to the pot.
5. Peel Peppers: After steaming, peel off as much of the red pepper skin as possible to prevent bitterness and ensure a smooth sauce.
6. Blend Sauce: Transfer the peeled peppers, roasted onion, garlic, along with any juices in the baking dish, into a high-powered blender. Add heavy cream, vegetable stock, salt, and pepper. Blend until the sauce is smooth and creamy.
7. Combine Pasta and Sauce: Pour the blended roasted red pepper sauce over the cooked pasta in the pot. Stir well to evenly coat all the pasta strands.
8. Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and fresh basil leaves if desired. Enjoy warm for a rich and flavorful meal.

Notes

• Using a high-powered blender ensures a silky, smooth sauce.
• Peeling the peppers after roasting helps remove bitterness and enhances sauce texture.
• Dry white wine adds depth to the sauce but can be omitted or replaced with a splash of vegetable stock for a non-alcoholic version.
• Feel free to use gluten-free pasta to make the dish gluten-free.
• For a vegan option, substitute heavy cream with coconut cream and omit Parmesan or use vegan cheese alternatives.
• Fresh basil adds brightness but can be substituted with parsley or omitted.

Keywords: Creamy roasted red pepper pasta, roasted pepper sauce, easy pasta recipe, vegetarian pasta, Italian pasta dish