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Creamy Roasted Red Pepper Pasta is a dish that tantalizes the taste buds with its rich and velvety texture paired with the vibrant flavors of roasted red peppers. This pasta recipe is a true celebration of comfort food, offering a harmonious blend of simplicity and elegance that makes it perfect for any occasion—whether it's a cozy weeknight dinner or an intimate gathering with friends.

Creamy Roasted Red Pepper Pasta

Discover the irresistible delight of Creamy Roasted Red Pepper Pasta, a dish that perfectly blends rich flavors and silky textures. This recipe celebrates the sweetness of roasted red peppers, rich heavy cream, and aromatic garlic, creating a comforting meal that’s ideal for any occasion. Easy to prepare and visually stunning, it’s a great choice for both cozy weeknight dinners and special gatherings. Elevate your pasta night with this simple yet elegant dish that’s sure to impress!
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Ingredients
  

12 oz (340 g) pasta (fettuccine or penne work best)

2 large red bell peppers

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

Fresh basil leaves for garnish

Extra Parmesan for serving

Instructions
 

Roast the Red Peppers: Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, removing the seeds and stems. Place them skin-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 25-30 minutes, or until the skins are blackened and blistered.

    Prepare the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.

      Make the Creamy Sauce: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

        Blend the Peppers: Once the peppers are done roasting, remove them from the oven and let cool for a few minutes. Peel off the charred skins and place the roasted peppers in a blender. Add the sautéed garlic, heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.

          Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce into the skillet over medium-low heat. Add the cooked pasta and toss well to coat. If the sauce is too thick, gradually add reserved pasta water until you achieve the desired consistency.

            Serve: Taste and adjust seasoning if necessary. Serve the creamy roasted red pepper pasta hot, garnished with fresh basil leaves and extra Parmesan cheese on top.

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