Servings: 4 servings
Calories: 450kcal
Equipment
- Large pot
- blender or food processor
- Large skillet
Ingredients
For the Pasta
- 12 ounces pasta Any pasta shape works, fettuccine or penne recommended.
For the Sauce
- 2 large red bell peppers Roasting enhances sweetness.
- 1/2 cup heavy cream Can substitute with half-and-half.
- 1/4 cup grated Parmesan cheese Adds salty, nutty flavor.
- 2 tablespoons olive oil For sautéing garlic.
- 3 cloves garlic Freshly minced.
- 1 teaspoon Italian seasoning Brings authentic Italian flavor.
- salt To taste.
- pepper To taste.
For Garnish
- fresh basil Adds bright note and color.
Instructions
How to Make Creamy Roasted Red Pepper Pasta
- In a large pot, bring salted water to a boil.
- Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water for later, then drain the pasta and set aside.
- In a blender or food processor, combine the roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour the blended roasted red pepper sauce into the skillet. Stir in the Italian seasoning, salt, and pepper. Cook for about 3-4 minutes until heated through.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed.
- Serve the pasta warm, garnished with fresh basil and additional Parmesan cheese if desired.
- Enjoy your creamy roasted red pepper pasta and savor every bite!
Notes
Optional: Add grilled chicken or shrimp for a protein boost.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 55g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 400mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 80mg | Calcium: 200mg | Iron: 2mg
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