Description
This Roasted Red Pepper Pasta is a creamy, flavorful Italian-inspired dish perfect for a quick weeknight dinner. Combining tender pasta with a rich sauce made from roasted red peppers, garlic, Parmesan cheese, and cream, it offers a deliciously smooth and slightly smoky taste. The recipe is vegetarian-friendly and can be easily adapted for vegans. Garnished with fresh basil or parsley, it’s a colorful and satisfying meal that comes together in just 25 minutes.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (such as fettuccine or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (16 oz) jar roasted red peppers, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream or full-fat coconut milk
- 1/4 cup vegetable or chicken broth
- Salt and black pepper to taste
Garnish
- Chopped fresh basil or parsley
- Extra grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sauté garlic and red pepper flakes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant but not browned.
- Prepare the sauce: In a blender, combine the drained roasted red peppers, sautéed garlic with red pepper flakes, Parmesan cheese, heavy cream, and broth. Blend until smooth and creamy.
- Simmer the sauce: Pour the blended sauce back into the skillet and bring to a gentle simmer over medium heat. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the sauce and toss well to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Serve: Serve the pasta warm, garnished with chopped fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- For a vegan version, use plant-based cream and omit Parmesan or substitute with a dairy-free cheese alternative.
- Add sautéed spinach, mushrooms, or grilled chicken to boost protein content.
- You can substitute coconut milk for heavy cream to make it dairy-free, but this will alter the flavor slightly.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
