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- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a vegan option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish - Crushed red pepper flakes (optional) Gather these ingredients to create a rich and creamy sauce. The red bell peppers bring sweetness and depth. Meanwhile, the onion and garlic add savory notes. Using heavy cream ensures a smooth texture, while Parmesan cheese adds a salty kick. If you're vegan, feel free to swap heavy cream for coconut cream and use nutritional yeast instead of cheese. This dish is not just tasty; it's also quick to make. You can have a delicious meal ready in about 50 minutes! Keep these ingredients on hand to whip up this pasta dish whenever a craving strikes. 1. Preheat your oven to 400°F (200°C). This heat will help roast the peppers well. 2. Place the two large red bell peppers on a baking sheet. Roast them in the oven for 25-30 minutes. Look for charred and blistered skins. 3. Once roasted, take the peppers out of the oven. Move them to a bowl and cover it with plastic wrap. Let them steam for about 10 minutes. This will make peeling easier. 4. After steaming, when the peppers are cool enough, peel off the skin. Discard the seeds and chop the flesh into bite-sized pieces. 1. In a large pot, bring salted water to a boil. The salt helps flavor the pasta. 2. Add the pasta. I like penne or fettuccine. Cook according to the package instructions until it's al dente. 3. Once cooked, drain the pasta and set it aside. 1. While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. 2. Add the finely chopped onion to the skillet. Sauté for about 5 minutes. Stir occasionally until the onion looks translucent. 3. Next, add 3 cloves of minced garlic. Cook for an additional minute until fragrant. 4. Stir in the chopped roasted red peppers. Season with 1 teaspoon of smoked paprika, salt, and pepper. Cook for another 3-4 minutes to let the flavors mix. 5. Transfer the mixture to a blender. Add 1 cup of heavy cream or coconut cream. Blend until smooth and creamy. 1. Pour the blended sauce back into the skillet. Heat it gently over low heat. 2. Add the cooked pasta to the sauce. Toss it well so every piece gets coated. 3. Gradually stir in 1/2 cup of grated Parmesan cheese. For a vegan version, use nutritional yeast. Adjust seasoning as needed. 1. Plate the pasta in warm bowls. This keeps it nice and cozy. 2. Garnish with fresh basil leaves for a pop of color. 3. If you like spice, add crushed red pepper flakes on top. Enjoy your creamy roasted red pepper pasta! To roast red peppers, you can use different methods. You can grill them over direct heat for a smoky flavor. If you prefer, use the stovetop. Just place them over a gas flame until the skin blisters. Peeling the skin should be easy after roasting. Once you take them out, place them in a bowl and cover it. Let the steam work its magic for about ten minutes. After that, the skin comes off smoothly. To cook pasta perfectly, use a large pot with enough water. Make sure to salt the water well. This helps flavor the pasta. A good rule is to use about one tablespoon of salt per quart of water. Cook the pasta according to the package time but check for al dente. This means it should be firm but not hard. Drain the pasta and save a bit of the water. You may need this for the sauce later. For a smooth, creamy sauce, blend it well. After cooking the peppers and onion, add them to a blender with the cream. Blend until it looks like velvet. If your sauce is too thick, you can add some pasta water. This helps to loosen it up without losing flavor. If it’s too thin, let it simmer a bit longer to thicken. Adjust to your liking, and enjoy! {{image_4}} To make this dish vegan, use coconut cream instead of heavy cream. This will keep it creamy. You can also swap Parmesan cheese for nutritional yeast. Nutritional yeast adds a cheesy flavor without dairy. Want to add protein? You can include chicken, shrimp, or tofu. Cook the chicken or shrimp in the skillet before adding the garlic and onions. For tofu, use firm tofu and sauté it until golden. This adds texture and makes the meal more filling. You can change the flavor by adjusting spices. Adding fresh herbs or more garlic can enhance the taste. For a spicy kick, add red pepper flakes or use different bell pepper types. Sweet bell peppers give a mild flavor, while spicy varieties add heat. To store leftover pasta safely, let it cool first. Place it in an airtight container. This helps keep out air and moisture. The dish stays fresh in the fridge for up to three days. Make sure to reheat it thoroughly before enjoying. If you want to freeze the pasta, do it in portions. Use freezer-safe bags or containers. Remove as much air as possible. The pasta and sauce can last for about two months. For reheating, thaw it overnight in the fridge. Warm it in a skillet over low heat or microwave until hot. You can make this dish ahead of time. Cook the pasta and sauce, then store them separately. This way, you can enjoy quick meals all week. Portion it out in single servings for easy reheating. This method saves time and keeps your meals fresh! Yes, you can use other pasta types. Options like spaghetti or fusilli work well. Each shape holds sauce differently. Penne has ridges, which catch more sauce. Fettuccine offers a flat surface for a creamy coating. Choose what you like best! To add spice, try crushed red pepper flakes. Mix them into the sauce while it simmers. You can also use jalapeños or cayenne pepper for more heat. Adjust the amount based on your taste. A little spice can enhance the dish's flavor. If you lack heavy cream, use coconut cream. It adds a rich texture and flavor. You can also try half-and-half or whole milk for a lighter sauce. Keep in mind, these will change the dish’s creaminess. Adjust the amount of cheese to balance flavors. The total time is about 50 minutes. You need 15 minutes for prep. Roasting the peppers takes around 30 minutes. Cooking and mixing the ingredients adds another 5 minutes. This dish is quick and perfect for busy nights! This blog post covered essential ingredients, step-by-step instructions, storage tips, and variations. Roasting red peppers adds rich flavor, while your choice of pasta creates a base for the sauce. You learned how to customize the dish with vegan options and protein additions. Remember to store leftovers properly for later meals. Enjoy experimenting with flavors and techniques to make this dish your own. Happy cooking!

Creamy Roasted Red Pepper Pasta

Indulge in this delicious creamy roasted red pepper pasta that's perfect for any night of the week! With simple ingredients like roasted red bell peppers, garlic, and a rich cream sauce, this recipe is both easy and satisfying. Ready in just 50 minutes, it's a mouthwatering dish that everyone will love. Click through to discover the full recipe and serve up a bowl of tasty comfort tonight!
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Ingredients
  

12 oz pasta (penne or fettuccine)

2 large red bell peppers

1 small onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream (or coconut cream for a vegan option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes (optional, for added spice)

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the red bell peppers by placing them on a baking sheet. Roast in the oven for approximately 25-30 minutes, or until the skins become charred and blistered. Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let it sit for about 10 minutes to allow the steam to loosen the skins.

      After steaming, when the peppers are cool enough to handle, carefully peel off the skin, discard the seeds, and chop the flesh into bite-sized pieces.

        In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

          While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion is translucent. Incorporate the minced garlic and continue cooking for an additional minute, or until fragrant.

            Introduce the chopped roasted red peppers into the skillet, season with smoked paprika, salt, and pepper. Stir the mixture well and let it cook together for an additional 3-4 minutes to meld the flavors.

              Transfer the pepper and onion mixture to a blender. Add the heavy cream (or coconut cream) and blend until the sauce is fully smooth and creamy.

                Pour the blended sauce back into the skillet. Bring it to a gentle simmer over low heat. Add the cooked pasta to the sauce and toss it thoroughly to ensure every piece is well coated.

                  Gradually stir in the grated Parmesan cheese (or nutritional yeast for a vegan version) until it has melted and incorporated into the sauce. Taste and adjust the seasoning as necessary.

                    Serve hot, garnished with fresh basil leaves and a sprinkle of crushed red pepper flakes for those who enjoy some added heat.

                      - Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                        - Presentation Tips: Plate the pasta in warm bowls and place a sprig of basil on top for a pop of color. Consider drizzling a little extra olive oil for glossiness and flavor.