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- 12 oz. pasta of your choice - 3 large red bell peppers - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup heavy cream or coconut cream - 1/2 cup grated Parmesan cheese or nutritional yeast - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Fresh basil - Salt and pepper to taste - Olive oil Gathering the right ingredients is key for this creamy roasted red pepper pasta. Start with 12 oz. of your favorite pasta. Fettuccine or penne work wonderfully. Next, grab three large red bell peppers. These will give your dish a rich and sweet flavor. You will also need one small onion, chopped, and two cloves of garlic, minced. These aromatics will add depth to your sauce. For the sauce, consider adding one cup of heavy cream. If you prefer a dairy-free option, coconut cream works just as well. You can also mix in half a cup of grated Parmesan cheese or use nutritional yeast for a vegan version. To spice things up, add one teaspoon of dried oregano and half a teaspoon of red pepper flakes, if you like a little heat. Don't forget about garnishing! Fresh basil adds a nice touch, along with salt and pepper to taste. A drizzle of olive oil can enhance the flavors too. This flavorful mix will come together beautifully in your dish. For the complete recipe, check out the Full Recipe section. - Preheat your oven to 400°F. - Roast the bell peppers until they are charred, about 25-30 minutes. Roasting the red peppers is key. The high heat brings out their natural sweetness. You want the skins to blister and turn dark. This adds a smoky flavor to your pasta. After roasting, let them cool. Then peel off the skins and remove the seeds. - Bring salted water to a boil. - Cook the pasta according to package instructions. Choose your favorite pasta, like fettuccine or penne. Salting the water helps flavor the pasta. Cook until it is al dente, which means firm to the bite. Drain and set it aside. Keep a little pasta water, as it helps the sauce stick later. - Sauté onion and garlic. - Blend roasted peppers with cream. - Toss pasta with red pepper sauce. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until it turns soft. This takes about 5 minutes. Then, add minced garlic and cook for one more minute. Next, add the roasted peppers, oregano, and red pepper flakes if you like spice. Cook for another 2 minutes to meld the flavors. Now, transfer this mixture to a blender. Add the heavy cream and blend until smooth. Season with salt and pepper to taste. Pour this creamy sauce over the cooked pasta. Toss everything until the pasta is well coated. Stir in freshly grated Parmesan cheese for that extra richness. You can find the full recipe [here](Full Recipe). To make your sauce pop, balance salt and pepper. Start with a small pinch. Taste as you go. If it feels flat, add more salt. Pepper adds warmth, so use it wisely. For creaminess, adjust the heavy cream to your liking. Like it richer? Add more cream. Want it lighter? Use less. You can even try coconut cream for a twist. Cooking pasta just right is key. Boil a pot of salted water. Add your pasta and stir a bit. Check the package for cook time. Aim for al dente, which means firm to the bite. Set a timer to avoid overcooking. When pasta is done, save a little pasta water. This helps the sauce stick later. Serve your creamy roasted red pepper pasta warm for the best taste. The heat brings out the flavors. For a pop of color, garnish with fresh basil. Tear the leaves for a rustic look. You can also drizzle a bit of extra cream on top. This makes the dish look even more inviting. Serve in deep bowls for a cozy feel. {{image_2}} To make this dish vegan, swap out the dairy ingredients. Use coconut cream instead of heavy cream. For cheese, try nutritional yeast. It adds a cheesy flavor without any dairy. You can also add plant-based proteins. Chickpeas or lentils work well. They give you extra texture and nutrition. If you like heat, consider a spicy twist. Add more red pepper flakes to the sauce. This will kick up the flavor. You can also include jalapeños or other spicy peppers. Slice them thin and add them when you sauté the onion and garlic. This will bring a nice kick to your creamy roasted red pepper pasta. Want to make it heartier? Include grilled chicken or shrimp. Simply cook them separately and toss them in with the pasta. For a vegetarian option, try tofu or tempeh. Both are great protein alternatives. They soak up the sauce and add a nice bite to your meal. To keep your creamy roasted red pepper pasta fresh, store it right. Place it in an airtight container. This helps keep it moist and tasty. You can store it in the fridge for up to three days. If you need it to last longer, freezing is a good option. When reheating, I recommend using the stove. This method helps keep the pasta creamy. Add a splash of water or extra cream to prevent it from drying out. Heat it gently over low heat. Stir often to mix the sauce well and avoid separation. For longer storage, you can freeze your pasta. Make sure it cools completely before freezing. Place it in a freezer-safe container. It can last for up to three months in the freezer. To enjoy it later, thaw it overnight in the fridge. Then reheat it using the stove for the best texture. To make creamy roasted red pepper pasta gluten-free, use gluten-free pasta. Brands like chickpea or rice pasta work well. They cook differently, so check the package for cooking times. The sauce remains the same, so your meal stays delicious! Yes, you can use different peppers! Yellow or orange bell peppers add sweetness. For heat, try poblano or jalapeño peppers. Each type brings a unique flavor. Mix and match to create your own twist on this tasty dish! This pasta pairs well with many sides. A simple green salad with lemon dressing offers freshness. Garlic bread is a great choice for a filling meal. You could also serve roasted veggies for added nutrition. Enjoy your meal with these tasty options! This blog post covered how to make creamy roasted red pepper pasta. We discussed the needed ingredients, cooking steps, and tips for great flavor. You can adjust this dish to suit your taste, whether vegan, spicy, or protein-rich. Remember to store leftovers properly and reheat them carefully. Enjoy a delicious meal that’s easy to make and fun to share. Now, gather your ingredients and start cooking! You’ll impress everyone with your skills.

Creamy Roasted Red Pepper Pasta

Indulge in this creamy roasted red pepper pasta that is sure to delight your taste buds! With a rich and velvety sauce made from roasted red bell peppers, garlic, and parmesan, this dish is both easy to make and packed with flavor. Perfect for a cozy dinner or impressing guests, it comes together in just 50 minutes. Click through to discover the full recipe and tips for presentation that will make your meal unforgettable!
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Ingredients
  

12 oz. pasta of your choice (fettuccine or penne work great)

3 large red bell peppers

1 small onion, chopped

2 cloves garlic, minced

1 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes, or until the skins are charred and blistered. Remove and let them cool slightly.

      In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

        While the pasta is cooking, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

          Peel the skins off the roasted peppers and remove the seeds. Add the peppers to the skillet with the onion and garlic. Stir in the dried oregano and red pepper flakes (if using) and cook for about 2 minutes.

            Transfer the red pepper mixture to a blender. Add the heavy cream and blend until smooth and creamy. Season with salt and pepper to taste.

              In the skillet, combine the cooked pasta with the roasted red pepper sauce, tossing to coat evenly. Stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning if necessary.

                Serve warm, garnished with fresh basil on top.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Presentation Tips: Serve the pasta in deep bowls, drizzled with a little extra cream or a sprinkle of cheese and fresh basil on top for a vibrant touch.