Creamy Roasted Red Pepper Pasta
Recipe Introduction: Say Hello to Sunshine Pasta!
Fancy a bit of sunshine on your plate? Honestly, who doesn't? This roasted red pepper pasta recipe is like a warm hug on a chilly evening.
It’s packed with flavour and it is super easy to make.
Why Roasted Red Pepper Pasta?
This creamy, dreamy dish hails from sunny Italy. It is a simple yet elegant way to use sweet roasted bell peppers .
It’s rated as easy. From start to finish, it’ll take you around 45 minutes. This vegetarian pasta recipes serves four hungry souls.
Creamy Goodness, Healthy Vibes
The vibrant red peppers are loaded with Vitamin C. That is a bonus, innit? It is also a perfect weeknight pasta dinners , and can brighten up any occasion.
Now, let's dive into what makes this homemade red pepper pasta so special. It is the simplicity. Roasting the peppers brings out their natural sweetness, and blending them into a sauce, using garlic, gives depth to that flavour.
I have tweaked it so that it is a spicy red pepper pasta recipe too, using just 1/2 teaspoon of red pepper flakes.
Right Then! Best For This Roasted Red Pepper Pasta Recipe
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What You Need
- 4 large red bell peppers
- 30 ml olive oil
- Salt and pepper
- 30 ml olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 120 ml vegetable broth
- 120 ml heavy cream
- 30g Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 450g pasta
- Salt
Before we start, don't be scared to char those peppers. Remember: Charred is key! Right, let’s get cooking.
Ingredients & Equipment
Alright, let's dive into what you'll need for this absolutely lush creamy roasted red pepper pasta recipe. Trust me, it’s easier than finding a decent parking spot on a Saturday!
Main Ingredients
For roasting those beauties:
- 4 large red bell peppers - nice and firm, yeah?
- 2 tablespoons (30 ml) olive oil - extra virgin, obvs
- Salt and pepper to taste, darling!
Quality check for the peppers: They should be shiny, with no soft spots. That's how you know they're ripe and ready to roast to perfection! This roasted bell pepper pasta is gonna be top-notch if you pick the right peppers.
For the red pepper pasta sauce recipe :
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced don't be shy!
- 1/2 teaspoon red pepper flakes or more, if you're feeling brave
- 1/2 cup (120 ml) vegetable broth low sodium, yeah?
- 1/2 cup (120 ml) heavy cream - makes it super creamy roasted red pepper pasta
- 1/4 cup (30g) grated Parmesan cheese - proper stuff, not that powdered nonsense
- 2 tablespoons fresh basil, chopped - makes it pop, innit?
- Salt and pepper season like you mean it!
- 1 pound (450g) pasta (penne is perfect!)
Seasoning Notes for a Spicy Red Pepper Pasta Recipe
You know what makes this roasted red pepper pasta recipe sing? It’s the balance. Garlic and red pepper flakes are your base.
The basil adds freshness, and a good Parmesan brings umami. Play around with the heat. Want it spicy red pepper pasta recipe ? Chuck in more flakes.
Smoked paprika? Chef's kiss .
If you’re going for a vegan roasted red pepper pasta , nix the cream for cashew cream or coconut milk, and use a vegan parm. Honestly, you won’t miss a thing.
Equipment Needed
Not much fancy stuff needed. Just the basics!
- Baking sheet - for roasting
- Large pot - for the pasta
- Blender or food processor - for the sauce
- Large skillet or saucepan - for combining.
Don’t have a blender? A good old potato masher works in a pinch. The sauce won’t be perfectly smooth, but hey, that’s rustic, right?
Right then, let's get our Marigolds on and find the best for our " Roasted Red Pepper Pasta Recipe "! Here's a list that'll have the search engines singing our praises: vegetarian pasta recipes, easy pasta recipes, weeknight pasta dinners, homemade red pepper pasta, and Italian pasta dishes .
Unleash Flavour with My Creamy Roasted Red Pepper Pasta!
Honestly, who doesn't love pasta? And this creamy roasted red pepper pasta is a real winner. It's packed with flavour and surprisingly easy to make.
Right then, let's get our Marigolds on and find the best for our "Roasted Red Pepper Pasta Recipe"! Get ready for the best vegetarian pasta recipes on a weeknight, the Italian pasta dishes will never be the same with this roasted bell pepper pasta.
This recipe isn't just about food; it's about creating an experience. I still remember the first time I made this dish for my family.
My little boy, who usually turns his nose up at anything remotely healthy, devoured it! That's the magic of homemade red pepper pasta .
Prep Steps: Your Mise en Place Mission
Essential prep work is key. Halve 4 large red bell peppers , remove seeds and membranes. Toss with 2 tablespoons olive oil (30 ml) , salt, and pepper.
Mince 2 cloves of garlic . Chop 2 tablespoons fresh basil . Remember to always wash your veggies. Organisation is a time saver.
Have all ingredients measured out before you start cooking.
step-by-step Process: Pasta Perfection
Here's the lowdown on crafting this beauty:
- Roast the Peppers: Preheat oven to 400° F ( 200° C) . Place peppers cut-side down on a baking sheet and roast for 25- 30 minutes . Skins should be blackened and blistered.
- Steam & Peel: Transfer roasted peppers to a bowl. Cover with plastic wrap and steam for 10- 15 minutes . Peel off the skins.
- Blend: Roughly chop the peeled peppers and add them to a blender or food processor. Blend until smooth.
- Cook Pasta: Cook 1 pound (450g) pasta according to package directions. Reserve about 1 cup of pasta water.
- Sauté: Heat 2 tablespoons olive oil (30 ml) in a skillet. Add garlic and 1/2 teaspoon red pepper flakes and sauté for 1 minute .
- Combine & Cook: Pour blended pepper sauce into skillet. Stir in 1/2 cup vegetable broth (120 ml) and simmer for 5 minutes .
- Cream & Cheese: Stir in 1/2 cup heavy cream (120 ml) and 1/4 cup Parmesan cheese (30g) . Cook for 2- 3 minutes until heated through.
- Combine & Serve: Add drained pasta to skillet. Toss to coat. Add pasta water if needed. Stir in basil and serve.
Pro Tips: From Rookie to Rockstar
Want to take your spicy red pepper pasta recipe game up a notch? Charred peppers are your friend don't be shy! Taste as you go and adjust seasonings.
Add extra red pepper flakes for a kick. If you are looking for some easy pasta recipes here's one.
Don't skip reserving pasta water it's liquid gold for achieving a silky sauce. You can actually make the sauce ahead of time and store it in the fridge for a day or two.
It makes weeknight pasta dinners a total breeze. For a vegan roasted red pepper pasta , you can use cashew cream instead of normal cream, and you won't regret it.
I once tried to rush the roasting process, and the peppers weren't properly charred. The sauce lacked that smoky depth.
Learn from my mistakes, people!
So, there you have it, the secret to a phenomenal roasted red pepper pasta recipe . Give it a go. I promise you won't be disappointed!
Recipe Notes: The Nitty Gritty
This roasted red pepper pasta recipe is proper lush, innit? But even the best recipes need a little tweaking sometimes.
Here are a few notes I've jotted down from my own attempts. Honestly, it's all about making it your own.
Serving Suggestions: Plating & Pairings That Pop
Right then, you've slaved away, now how to make it look the business? For plating, I like to swirl the pasta into a little nest on the plate.
Then, a generous sprinkle of Parmesan, a few fresh basil leaves, and a drizzle of olive oil. Looks dead fancy, doesn’t it?
As for sides, a simple green salad with a tangy lemon vinaigrette cuts through the richness beautifully. Or, if you're feeling extra peckish, grilled chicken or some proper Italian sausage goes down a treat.
Don't forget the bevvy, a glass of chilled Pinot Grigio goes perfectly with this! Cheers to that!
Storage Tips: Keepin' it Fresh
So, you've got leftovers? Lucky you! This creamy roasted red pepper pasta is still delish the next day.
- Refrigeration: Store it in an airtight container in the fridge for up to 3 days . Easy peasy.
- Freezing: I wouldn’t recommend freezing the pasta once it's been mixed with the sauce. The cream might split when you defrost it, and no one wants a grainy sauce.
- Reheating: To reheat, just pop it in a pan on low heat with a splash of milk or broth to loosen it up. Or, microwave it in bursts, stirring in between, so it doesn't explode.
Variations: Mix It Up, Mate!
Fancy a change? There are loads of ways to adapt this red pepper pasta sauce recipe .
- Vegan Vibes: Ditch the cream and use a cashew cream instead. You can also find vegan Parmesan alternatives these days. Sorted!
- Seasonal Swaps: In autumn, try adding some roasted butternut squash to the sauce for extra sweetness and texture.
Nutrition Basics: Goodness in Every Bite
Okay, I'm no nutritionist, but here's the gist. This pasta gives you energy (carbs), muscle building protein (from the cheese), and healthy fats (from the olive oil).
Plus, those roasted bell peppers are packed with vitamins. Remember, it is a balanced diet!
So, there you have it! Don't be afraid to experiment with this easy pasta recipes and make it your own. Get creative and enjoy! You've got this.
Frequently Asked Questions
How do I roast the red peppers perfectly for this roasted red pepper pasta recipe? I always seem to mess it up!
Roasting the peppers might seem daunting, but it's easier than you think! Make sure your oven is nice and hot (400°F/200°C). The key is to roast them until the skins are properly blackened and blistered don't be shy, that's where the smoky flavour comes from.
Then, pop them in a covered bowl to steam; this makes peeling off the skins a doddle. Think of it like making toast a little bit of char is what you want!
Can I make this roasted red pepper pasta recipe vegan?
Absolutely, you can! The easiest swaps are to replace the heavy cream with cashew cream or full fat coconut milk for a creamy texture. Then use a vegan Parmesan cheese alternative. These changes won't drastically alter the flavour profile and ensures everyone can tuck in.
It's a simple swap that even Mary Berry would approve of!
What kind of pasta goes best with roasted red pepper sauce, and can I use fresh pasta?
While penne or rigatoni are classic choices because their ridges really grab onto the sauce, you can use almost any short pasta shape you fancy fusilli or even farfalle (bowties) work well. Fresh pasta will work beautifully.
Just remember it cooks much faster, so keep a close eye on it, you don't want it to be mushy! Use the same method but reduce the cooking time.
How long does this roasted red pepper pasta recipe last, and what's the best way to store it?
Leftover roasted red pepper pasta will keep well in the fridge for 3-4 days. Store it in an airtight container to prevent it from drying out. When reheating, you might need to add a splash of milk or vegetable broth to loosen the sauce, as it can thicken up a bit. It's almost as good as the first time almost!
Can I add protein to this roasted red pepper pasta?
You sure can. Grilled chicken or Italian sausage pairs wonderfully with this dish and provides a hearty protein boost. Consider adding chickpeas or white beans to the sauce for a vegetarian friendly option packed with protein and fibre. Think of it as giving the dish a bit of a makeover!
Creamy Roasted Red Pepper Pasta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 25g |
