Description
A vibrant and comforting pasta dish with a creamy roasted red pepper sauce, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 2 roasted red peppers
- 8 oz pasta (fettuccine, penne, or whole wheat)
- 1 cup heavy cream (or coconut/cashew cream for dairy-free)
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Salt and pepper to taste
- Fresh herbs (basil or thyme) for garnish
- Butter or oil for cooking
- Red pepper flakes to taste
Instructions
- Preheat your oven to 425°F (220°C). Roast red peppers on a baking sheet for 25-30 minutes until charred. Let cool, then peel and chop.
- In a large pot, boil salted water and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt butter or oil, then sauté minced garlic for 1-2 minutes until fragrant.
- Add roasted peppers and red pepper flakes; cook for another 2 minutes.
- Transfer the mixture to a blender, add heavy cream, and blend until smooth. Adjust with reserved pasta water if needed.
- Return the sauce to the skillet, mix in drained pasta, toss to coat, and stir in Parmesan and fresh herbs before serving.
- Serve warm, garnished with basil and a splash of chili oil if desired.
Notes
Feel free to add sautéed mushrooms, spinach, or grilled chicken for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pasta, creamy sauce, roasted red peppers, family dinner, easy recipes
