Irresistible Roasted Red Pepper Pasta Quick Easy Recipe

Oh, the smell of roasted red peppers wafting through the kitchen—seriously, is there anything more comforting? I vividly remember the first time I made roasted red pepper pasta. It was a chilly evening, and my friends were over for a cozy dinner. The vibrant colors of the peppers reminded me of summer, even as the autumn leaves danced outside. As I blended those sweet, charred peppers into a creamy sauce, I felt the warmth of friendship all around me. This dish is not just a recipe; it’s a celebration of good company and simple ingredients that bring joy to any table.

So, gather your ingredients, and let’s bring some warmth into your kitchen with this delightful Roasted Red Pepper Pasta!

Why You’ll Love This Recipe

• Easy weeknight dinner that comes together in under 30 minutes.
• Budget-friendly, using simple ingredients you might already have.
• Comforting flavors that remind you of home.
• Can easily be made vegan or gluten-free with simple swaps.
• Perfect for impressing guests or enjoying a cozy night in.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 8 ounces of pasta (your choice: penne, spaghetti, or farfalle work great!)
• 2 large red bell peppers
• 2 tablespoons of olive oil
• 3 cloves of fresh garlic, minced (trust me, fresh garlic is key here!)
• 1 cup of vegetable or chicken broth
• 1/2 cup of heavy cream (substitute with coconut cream for a vegan version)
• Salt and pepper, to taste
• Fresh basil, for garnish
• Parmesan cheese, for serving (or nutritional yeast for a vegan twist)

Step-by-Step Instructions

Now let’s get cooking! This pasta is as easy as 1-2-3.

1. Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut-side down. Drizzle with a tablespoon of olive oil and roast for about 25 minutes, or until the skin is blistered and charred.
2. Cook the Pasta: While those peppers are roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Reserve 1/2 cup of pasta water before draining—this starchy water can make your sauce creamy!
3. Make the Sauce: Once your peppers are beautifully charred, remove them from the oven and let them cool slightly. Peel off the skins (they should come off easily!) and place the roasted peppers in a blender. Add the minced garlic, vegetable broth, and heavy cream. Blend until smooth and creamy. Taste and season with salt and pepper.
4. Combine It All: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cooked pasta and then pour in the roasted red pepper sauce. Stir well to combine, and if the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
5. Serve: Plate your pasta and garnish with freshly chopped basil and a sprinkle of Parmesan cheese, or nutritional yeast if you’re going vegan. Enjoy every bite!

Pro Tips & Variations

Let’s get a little creative with this Roasted Red Pepper Pasta!

• Spice it up: Add a pinch of red pepper flakes for some heat!
• Veggie overload: Toss in some spinach or kale towards the end of cooking for a boost of greens.
• Protein power: Grilled chicken or chickpeas can be a lovely addition for some extra protein.
• Herb it up: Experiment with different fresh herbs like parsley or thyme for a twist in flavor.

Serving Suggestions

When I serve this pasta, I love to pair it with a side of crispy garlic bread and a simple mixed green salad drizzled with balsamic vinaigrette. The bright, refreshing salad perfectly balances the creamy richness of the pasta. As for drinks, a chilled sparkling water with lemon or a glass of white wine makes the perfect accompaniment. Trust me; your dinner guests will be raving about this combo!

Storage Tips

Now, about storing those leftovers (if you have any!). Allow the pasta to cool completely before refrigerating in an airtight container. It will keep well in the fridge for up to three days. For longer storage, you can freeze portions in freezer-safe containers. Just thaw overnight in the fridge before reheating. When you’re ready to enjoy it again, simply reheat gently on the stovetop, adding a splash of broth or cream to help rehydrate the sauce. You don’t want to lose that beautiful creamy texture!

FAQs

Can I use jarred roasted red peppers instead of fresh?

Absolutely! Jarred roasted red peppers work just fine. They will save you a bit of time, but the flavor may not be as smoky as fresh. Just remember to drain and rinse them well before blending.

Is this recipe gluten-free friendly?

Yes! Just substitute the pasta with your favorite gluten-free variety, and you’re all set to enjoy this delightful dish without worry!

Can I make this pasta ahead of time?

Definitely! You can prepare the roasted red pepper sauce in advance and store it in the fridge. When you’re ready to eat, simply cook the pasta and mix it all together. It makes for a quick and easy dinner option!

How can I make this recipe vegan?

To make this delicious pasta vegan, simply swap heavy cream with coconut cream or any plant-based cream and skip the Parmesan cheese or use nutritional yeast. You’ll still have a rich and creamy dish that everyone will love!

Conclusion

I hope you give this Roasted Red Pepper Pasta a try! It’s one of those recipes that warms the heart and fills the belly, perfect for any occasion. I’d love to hear how yours turns out—did you add a creative twist? Share your variations in the comments, and let’s keep this cozy cooking conversation going! Happy cooking, my friend!

Irresistible Roasted Red Pepper Pasta Quick Easy Recipe

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• Author: antaki
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Savor this quick Roasted Red Pepper Pasta recipe Elevate weeknight dinners with vibrant flavors and easy prep in just 30 mins Perfect for all

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Ingredients

Scale 1x2x3x

8 ounces of pasta (penne, spaghetti, or farfalle)

2 large red bell peppers

2 tablespoons of olive oil

3 cloves of fresh garlic, minced

1 cup of vegetable or chicken broth

1/2 cup of heavy cream (or coconut cream for vegan)

Salt and pepper, to taste

Fresh basil, for garnish

Parmesan cheese, for serving (or nutritional yeast for vegan)

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Instructions

Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut-side down. Drizzle with a tablespoon of olive oil and roast for about 25 minutes, or until the skin is blistered and charred.

While those peppers are roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

Once your peppers are beautifully charred, remove them from the oven and let them cool slightly. Peel off the skins and place the roasted peppers in a blender. Add the minced garlic, vegetable broth, and heavy cream. Blend until smooth and creamy. Taste and season with salt and pepper.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cooked pasta and pour in the roasted red pepper sauce. Stir well to combine, adding reserved pasta water if the sauce is too thick.

Plate your pasta and garnish with freshly chopped basil and a sprinkle of Parmesan cheese or nutritional yeast. Enjoy every bite!

Notes

A creamy and comforting roasted red pepper pasta that’s easy to make and perfect for any occasion.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Serving Size: 4 servings
• Calories: 450
• Sugar: 4 grams
• Fat: 20 grams
• Carbohydrates: 60 grams
• Fiber: 3 grams
• Protein: 12 grams

Keywords: Roasted Red Pepper Pasta, Vegan Pasta, Quick Dinner Recipe