Creamy Roasted Red Pepper Pasta

$- 400g spaghetti or fettuccine - 2 large red bell peppers - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients form the heart of this dish. The spaghetti or fettuccine serves as a great base. The red bell peppers bring a sweet, roasted flavor. Garlic adds a nice kick that blends well with the other tastes. Heavy cream gives the sauce its creamy texture. Parmesan cheese adds a salty depth that enhances the whole dish. If you want to add more flavor, olive oil helps with roasting. Red pepper flakes can give it a little spice. You can adjust salt and pepper to your taste. Fresh basil leaves not only add color but also a fresh taste that lifts the dish. Using quality ingredients matters. Fresh bell peppers and real Parmesan make a big difference. This dish is easy to make, and you can customize it as you like. Enjoy the rich and flavorful experience of creamy roasted red pepper pasta! - Preheat the oven to 200°C (400°F). - Cut the red bell peppers in half. Remove the seeds and membranes. - Place the halves cut-side down on a baking sheet. Add the minced garlic. - Drizzle with 1 tablespoon of olive oil. - Roast the peppers and garlic in the oven for about 25-30 minutes. - Look for the peppers to be blistered and charred. - Once done, take them out and let them cool for a few minutes. - Peel the skin off the roasted peppers. - Place the peppers in a blender or food processor. - Add the roasted garlic, heavy cream, and Parmesan cheese. - If you like heat, add red pepper flakes, salt, and pepper. - Blend until smooth and creamy. - Boil a large pot of salted water. - Cook the spaghetti or fettuccine according to the package instructions. - Aim for al dente; it should have a slight bite. - Reserve about 1 cup of pasta water, then drain the pasta. - Return the drained pasta to the pot. - Pour the creamy roasted red pepper sauce over the pasta. - Toss to combine. Add reserved pasta water bit by bit. - Adjust the sauce to your desired thickness. - Taste and adjust the seasoning if needed. - Serve right away, garnished with fresh basil leaves and extra Parmesan if you want. To get the best sauce, use reserved pasta water. After cooking your pasta, save about one cup of the water before draining. This water has starch, which helps thicken the sauce. If your sauce is too thick, add a little pasta water. Stir well until it reaches your desired creaminess. Remember, you can always add more, but you can't take it out once it's in. Adjusting the flavor is easy. Start with salt and pepper. Add a pinch of salt to the sauce and taste it. If it needs more flavor, add a little more salt or pepper. For some heat, mix in red pepper flakes. Use only a small amount first. You can always add more to match your taste. Remember, good seasoning makes all the difference. Serving is key for a great meal. Use wide, shallow bowls to show off the pasta. Drizzle a bit of olive oil on top for shine. Add fresh basil leaves for color and freshness. A sprinkle of cracked black pepper adds a nice touch too. For an extra special look, top with more grated Parmesan cheese. This makes your dish not only tasty but also beautiful! {{image_2}} To make this dish vegan, swap out the heavy cream and cheese. Use a plant-based cream, like coconut or cashew cream. Nutritional yeast adds cheesy flavor without dairy. You can also use vegan Parmesan cheese. This keeps the dish creamy and tasty while being kind to animals. You can boost the protein in your creamy roasted red pepper pasta. Consider adding grilled chicken for a hearty touch. Shrimp brings a nice flavor too. If you prefer a meatless option, add tofu. Just pan-fry the tofu until golden. Toss it in with the pasta and sauce for extra satisfaction. While spaghetti or fettuccine works well, feel free to try other pasta types. Penne or rigatoni can catch the sauce nicely. Gluten-free pasta is a great choice for those with gluten issues. Whatever you choose, make sure to cook it al dente for the best results. The pasta will hold up well in the creamy sauce. To keep your creamy roasted red pepper pasta fresh, store it in an airtight container. Let the pasta cool before sealing it. Place it in the fridge. Enjoy your leftovers within three days for the best taste. If you don’t eat it all, you can save some for later. When you want to reheat the pasta, use a skillet for the best results. Add a splash of water or cream to help with moisture. Heat it over low heat. Stir often until it's warm. You can also use the microwave. Just heat for 30 seconds, stir, and check again. Repeat until it's hot. If you want to freeze the pasta, place it in a freezer-safe container. Make sure it cools completely before freezing. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, heat it in a skillet or microwave. Adding a bit of cream helps restore its creamy texture. You can use several lighter options. Here are a few: - Milk and butter: Mix 3/4 cup of milk with 1/4 cup of melted butter. - Greek yogurt: Use plain Greek yogurt for a creamy taste with less fat. - Coconut cream: This adds a nice flavor that complements red peppers. - Silken tofu: Blend until smooth for a dairy-free option. These substitutes keep the dish creamy while cutting down on calories. Yes, you can prep this dish ahead of time. Here’s how: - Make the sauce: Prepare the roasted red pepper sauce and store it in the fridge. - Cook the pasta: You can cook the pasta, then toss it with a little olive oil. This keeps it from sticking. - Combine before serving: When ready to eat, heat the sauce and pasta together on the stove. This method keeps the flavors fresh and vibrant. The spice level depends on your taste. If you add red pepper flakes, expect a mild kick. Without them, the dish is creamy and sweet. - Adjust to your liking: Start with a little and add more for extra heat. - Skip them if you prefer mild dishes: The pasta still tastes great without any spice. Pair this pasta for a complete meal. Here are some ideas: - Garlic bread: Always a crowd-pleaser and great for dipping. - Salad: A simple green salad balances the richness of the pasta. - Grilled chicken or shrimp: These add protein and flavor to the meal. - Roasted vegetables: Broccoli or asparagus add color and nutrients. These sides make your meal more enjoyable and filling. This blog post explored how to make creamy roasted red pepper pasta. We covered ingredients, steps for preparation, and tips for flavor and presentation. You also learned about variations to suit your taste, storage methods, and answers to common questions. This recipe is simple, tasty, and can fit any diet. Whether you're a novice or experienced cook, this dish will impress. Try it, make it your own, and enjoy every bite!$

Get ready to indulge in this creamy roasted red pepper pasta that’s sure to delight your taste buds! With just a few simple ingredients, you can create a rich and flavorful dish perfect for any occasion. This recipe guides you through roasting bell peppers to make a smooth, delicious sauce that pairs beautifully with spaghetti or fettuccine. Click through to explore this mouthwatering recipe and elevate your pasta night!

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Ingredients

400g spaghetti or fettuccine

2 large red bell peppers

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat the oven to 200°C (400°F).

Cut the red bell peppers in half, remove seeds and membranes. Place them cut-side down on a baking sheet along with the minced garlic. Drizzle with 1 tablespoon of olive oil.

Roast the peppers and garlic in the oven for about 25-30 minutes, or until the peppers are blistered and charred. Remove from the oven and allow them to cool slightly.

Once cooled, peel the skin off the peppers and transfer them to a blender or food processor. Add the roasted garlic, heavy cream, Parmesan cheese, red pepper flakes (if using), salt, and pepper. Blend until smooth and creamy.

Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water and then drain the pasta.

In the same pot, return the drained pasta, then pour the creamy roasted red pepper sauce over it. Toss to combine, adding reserved pasta water bit by bit until you reach your desired sauce consistency.

Taste and adjust the seasoning if needed. Serve immediately, garnished with fresh basil leaves and additional Parmesan if desired.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve in wide, shallow bowls, drizzling a little extra olive oil over the top and adding a sprinkle of cracked black pepper for a finished touch.