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Creamy Roasted Red Pepper Pasta Recipe

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4.1 from 6 reviews

This Creamy Roasted Red Pepper Pasta combines the smoky sweetness of oven-roasted red bell peppers with a rich, velvety cream sauce, making for a comforting and flavorful vegetarian meal. Roasting the peppers alongside garlic and onion intensifies the flavors, while blending everything into a smooth sauce that perfectly coats the pasta, creating a delightful dinner option that’s quick and easy to prepare.

Ingredients

Main Ingredients

  • 1 lb pasta
  • 2 red bell peppers, halved (stems and seeds removed)
  • 1/2 large yellow onion, cut into 2 pieces (or 1 small onion, halved)
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1/4 cup vegetable stock
  • 3/4 cup heavy cream
  • 1/2 cup vegetable stock

For Serving (Optional)

  • Parmesan cheese, for serving
  • Fresh basil, for serving

Instructions

  1. Preheat and Roast Vegetables: Preheat your oven to 450°F (230°C). In a baking dish, arrange the halved red peppers, onion pieces, and garlic cloves. Drizzle with 3 tablespoons of olive oil and 1/4 cup vegetable stock. Bake for 25–30 minutes until the peppers are tender and slightly charred.
  2. Steam Roasted Vegetables: Remove the baking dish from the oven and carefully cover it with aluminum foil to allow the vegetables to steam for 10 minutes. This helps loosen the skins of the peppers for easier peeling.
  3. Cook Pasta: While the vegetables are steaming, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and return to the pot to keep warm.
  4. Peel Peppers: After steaming, peel off as much of the red pepper skin as possible. This step enhances the sauce's smooth texture and reduces bitterness.
  5. Blend Sauce: Transfer the peeled peppers, roasted onion, garlic, any juices from the baking dish, 3/4 cup heavy cream, 1/2 cup vegetable stock, salt, and pepper to a high-powered blender. Blend until the sauce is completely smooth and creamy.
  6. Toss Pasta with Sauce: Pour the blended roasted red pepper cream sauce over the cooked pasta. Toss thoroughly to coat the pasta evenly with the sauce.
  7. Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and chopped fresh basil if desired. Serve immediately for the best flavor and texture.

Notes

  • Use a high-powered blender to ensure the sauce is smooth and creamy without any lumps.
  • Peeling the skins off the roasted peppers is important to avoid any tough pieces in the sauce.
  • You can substitute heavy cream with a non-dairy alternative like coconut cream for a dairy-free version.
  • If you prefer a spicier sauce, add a pinch of red pepper flakes when blending.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.

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