Go Back
- 12 oz pasta (farfalle or penne) - 2 large red bell peppers - 1 cup heavy cream or non-dairy alternative - 1 teaspoon smoked paprika - 1 teaspoon dried Italian herbs - Fresh basil and grated Parmesan for garnish - 1 small onion, chopped - 3 cloves garlic, minced - Olive oil, salt, and pepper In this recipe, I use simple, fresh ingredients. The pasta choice is key; farfalle or penne works best. The red bell peppers add a sweet, smoky flavor. You can roast them to bring out their rich taste. Using heavy cream or a non-dairy option makes the sauce creamy. The seasoning brings depth to the dish. I love smoked paprika for its warm, smoky notes. Italian herbs like basil and oregano are classic choices. They add a fragrant touch. Fresh basil and grated Parmesan are perfect garnishes. They make your dish look and taste amazing. For cooking essentials, I always keep onions and garlic on hand. They make any dish more flavorful. Olive oil is great for sautéing the onion and garlic. Salt and pepper to taste are must-haves for seasoning. This recipe is easy to follow. It combines all these ingredients into a rich, creamy sauce. You’ll enjoy every bite! 1. Preheat your oven to 425°F (220°C). 2. Cut the red bell peppers in half and remove the seeds and stems. 3. Place the peppers cut-side down on a baking sheet. 4. Drizzle with a tablespoon of olive oil. 5. Roast the peppers for 20-25 minutes, until the skins are charred and blistered. 1. Heat the remaining olive oil in a large pot over medium heat. 2. Add the chopped onion and minced garlic. 3. Sauté for about 3-4 minutes. 4. Cook until the onion is soft and translucent. 1. Let the roasted peppers cool for a bit. 2. Peel off the charred skins and add the peppers to a blender. 3. Add the sautéed onion and garlic, vegetable broth, heavy cream, smoked paprika, Italian herbs, salt, and pepper. 4. Blend until the mixture is smooth and creamy. 1. Pour the creamy red pepper sauce back into the pot. 2. Bring the sauce to a gentle simmer over medium heat. 3. Add the uncooked pasta to the pot and stir to combine. 4. Make sure the pasta is fully submerged in the sauce. 5. Cover the pot and simmer for about 12-15 minutes. 6. Stir occasionally until the pasta is al dente and has absorbed most of the sauce. 7. If the sauce gets too thick, add a splash of water or more broth. To get that perfect creamy texture, I always use quality heavy cream. You can also try non-dairy alternatives if you prefer. If your sauce is too thick, just add a bit of broth or water. This adjustment helps you reach that silky smooth finish. Want to kick up the flavor? Try adding a pinch of cayenne for a nice heat. It really brings out the taste of the roasted peppers. You can also add some extra herbs like thyme or parsley to deepen the flavor even more. This little tweak makes a big difference in taste. While cooking, remember to stir occasionally. This step helps prevent the pasta from sticking together. Keep an eye on your pasta and look for that ideal doneness. You want it al dente, which means it should still have a slight bite. Trust me; this texture makes your dish much more enjoyable. {{image_2}} You can easily boost protein in this dish. One great choice is chickpeas. They add a nice texture and flavor. Plus, they keep the meal vegetarian. If you prefer meat, try grilled chicken or shrimp. Both options work well and add a savory touch. Adding vegetables can make this dish even better. Spinach or kale are great choices. They add nutrients and a pop of color. You can also use mixed bell peppers. Each color brings its own flavor profile. This makes your pasta not just tasty but also visually appealing. If you have dietary needs, there are many options. For gluten-free pasta, try brown rice or quinoa pasta. These work well and taste great. For a dairy-free option, look for non-dairy cream. Almond or oat milk can be good substitutes. These changes make the dish suitable for more people. First, let your pasta cool down. Once it's cool, transfer it to airtight containers. This helps keep it fresh. Store the leftovers in the fridge for up to 3 days. If you want to enjoy it later, make sure to cover it well. Freezing is a great way to save this dish for future meals. To freeze, place the cooled pasta in freezer-safe containers. Leave some space at the top for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat gently on the stove. Add a splash of water or broth if it seems dry. Before serving, add some fresh basil on top. This brightens the dish and adds flavor. After reheating, taste the pasta again. You may want to adjust the seasoning since freezing and reheating can change the flavor. A pinch of salt or pepper can make a big difference! Yes, you can! Farfalle and penne work best, but many options exist. Here are some great alternatives: - Spaghetti: A classic choice that twirls nicely with the sauce. - Fusilli: Its spirals hold onto the sauce well. - Shells: Their shape catches the creamy goodness. - Gluten-Free Pasta: For those with dietary needs, try rice or quinoa pasta. Feel free to experiment with any pasta you enjoy! Making this dish vegan is easy! Here are some simple swaps: - Use a non-dairy cream, like coconut or cashew cream. - Replace Parmesan with nutritional yeast for a cheesy flavor. - Olive oil is a great substitute for any butter in the recipe. These changes keep the dish creamy and delicious without any animal products! This pasta pairs well with many sides. Here are some ideas: - Garlic bread: Its crunch complements the creamy sauce. - A fresh salad: A mix of greens adds crunch and balance. - Steamed veggies: Broccoli or green beans work great on the side. - Roasted vegetables: Their earthy flavors enhance the meal. Choose any of these to elevate your dining experience! This blog post covered making a delicious Creamy Roasted Red Pepper Pasta. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned how to achieve the perfect creaminess and explored various protein and vegetable options. Remember to store leftovers properly for fresh, enjoyable meals later. Experiment with flavors, and feel free to adapt the recipe to your needs. With a bit of creativity, you can create a new family favorite! Enjoy your cooking and the tasty results!

Creamy Roasted Red Pepper Pasta One Pot

Indulge in the deliciousness of creamy roasted red pepper pasta! This quick and easy recipe blends sweet roasted red peppers with garlic, herbs, and creamy goodness to create the perfect comforting dish for any night of the week. It's simple to make and packed with flavor. Ready to elevate your pasta game? Click through to explore the full recipe and discover how easy it is to whip up this delightful meal at home!
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta (farfalle or penne works great)

2 large red bell peppers

1 small onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream (or a non-dairy alternative)

1 teaspoon smoked paprika

1 teaspoon dried Italian herbs (basil, oregano)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves and grated Parmesan cheese for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C).

    Cut the red bell peppers in half, removing the seeds and stems. Place them cut-side down on a baking sheet and drizzle with a tablespoon of olive oil. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered.

      While the peppers are roasting, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent (about 3-4 minutes).

        Once the peppers are done roasting, let them cool slightly, then peel off the skins. Transfer the roasted peppers to a blender along with sautéed onions and garlic, vegetable broth, heavy cream, smoked paprika, Italian herbs, salt, and pepper. Blend until smooth and creamy.

          Pour the roasted red pepper sauce back into the pot and bring it to a gentle simmer over medium heat.

            Add the uncooked pasta to the pot and stir to combine. Ensure the pasta is submerged in the sauce. Cover the pot and let it cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce (about 12-15 minutes). If the sauce gets too thick, add a splash of water or more vegetable broth.

              Once done, taste and adjust the seasoning if necessary.

                Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4