Description
A creamy and flavorful roasted red pepper pasta that’s easy to make and perfect for a weeknight dinner.
Ingredients
Scale
- 12 ounces pasta (penne or fettuccine recommended)
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the roasted red peppers and cook for another 2-3 minutes, allowing the flavors to meld.
- Transfer the roasted red pepper mixture to a blender or food processor. Add heavy cream and blend until smooth.
- Pour the blended sauce back into the skillet. Stir in Parmesan cheese and season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For added flavor, consider adding crushed red pepper flakes for some heat.
- You can substitute heavy cream with half-and-half for a lighter version.
Keywords: Roasted Red Pepper Pasta, creamy pasta, easy pasta recipe, vegetarian pasta, weeknight dinner