Seriously Amazing Roasted Red Pepper Pasta
When it comes to weeknight dinners that are both comforting and packed with flavor, this Seriously Amazing Roasted Red Pepper Pasta truly stands out. With its creamy sauce, vibrant roasted red peppers, and a sprinkle of cheese, it’s a dish that will transform your dinner table into a little slice of heaven. Best of all, it comes together in under 30 minutes, making it the perfect choice for those busy evenings when you want something delicious without spending hours in the kitchen.
What Makes This Recipe Special
What sets this pasta apart is the rich and creamy sauce made from roasted red peppers. The sweetness of the peppers combined with the savory notes of onions and garlic creates a flavor explosion that you simply can’t resist. Plus, the addition of heavy cream and parmesan cheese elevates the dish to a whole new level of indulgence. Whether you’re cooking for yourself or entertaining guests, this pasta will undoubtedly impress!
What to Buy
To make this Seriously Amazing Roasted Red Pepper Pasta, you’ll need a few simple ingredients. Here’s a detailed list to guide your shopping:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 oz roasted red peppers (2 jars), drained
- 1 cup chicken stock or vegetable broth
- Salt & Pepper to taste
- 1/4 teaspoon dried basil
- 1/2-3/4 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 lb cooked pasta of your choice
Tools of the Trade
Before diving into the cooking process, make sure you have the following tools ready:
- Large Pot – For boiling your pasta to perfection.
- Skillet – To prepare the creamy sauce.
- Blender – For pureeing the roasted red peppers into a smooth sauce.
- Wooden Spoon – For stirring and mixing.
- Measuring Cups and Spoons – To ensure accurate ingredient amounts.
Seriously Amazing Roasted Red Pepper Pasta: From Prep to Plate
Now that you have everything you need, it’s time to get cooking! Follow these simple steps:
Step 1: Cook the Pasta
In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics
In a skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Blend the Roasted Red Peppers
In a blender, combine the drained roasted red peppers, chicken stock (or vegetable broth), salt, pepper, and dried basil. Blend until smooth and creamy.
Step 4: Combine the Sauce
Pour the blended mixture into the skillet with the sautéed onions and garlic. Bring it to a simmer over low heat. Slowly stir in the heavy cream, allowing the sauce to thicken slightly.
Step 5: Add the Cheese
Remove the skillet from the heat and stir in the grated parmesan cheese until melted and incorporated into the sauce.
Step 6: Toss with Pasta
Add the cooked pasta to the skillet and toss until the pasta is fully coated with the creamy roasted red pepper sauce.
Step 7: Serve and Enjoy
Serve the pasta warm, garnished with extra parmesan cheese and a sprinkle of fresh basil if desired. Enjoy your Seriously Amazing Roasted Red Pepper Pasta with a side salad or some crusty bread for a complete meal!
Seasonal Spins
This recipe is versatile and can easily adapt to the seasons. Here are some ideas to switch things up:
- Add fresh spinach or kale for a burst of color and nutrients in the spring.
- Incorporate roasted zucchini or eggplant for a summer twist.
- Mix in butternut squash in the fall for a cozy, hearty flavor.
- Top with sautéed mushrooms and a sprinkle of thyme during the winter for an earthy touch.
Mistakes That Ruin Seriously Amazing Roasted Red Pepper Pasta
While making this dish is relatively straightforward, there are a few common pitfalls to avoid:
- Overcooking the pasta can lead to a mushy texture; always cook it al dente.
- Not blending the roasted red peppers enough can result in a chunky sauce, which may not be as creamy.
- Adding too much salt at once can overpower the flavors; always taste and adjust as needed.
- Skipping the cheese or cream can make the sauce less rich and flavorful.
Meal Prep & Storage Notes
If you’re looking to meal prep, this pasta holds up well in the fridge. Here are some tips for storage:
- Store the pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of broth or cream to loosen the sauce before warming it on the stove or in the microwave.
- This dish can also be frozen; however, the texture of the cream may change slightly when thawed.
Frequently Asked Questions
Can I use fresh roasted red peppers instead of jarred ones?
Absolutely! Fresh roasted red peppers will give you a more vibrant flavor, just be sure to peel and seed them before blending.
What type of pasta works best with this sauce?
You can use any pasta you like, but shapes that hold sauce well, such as penne or fusilli, work particularly well.
Can I make this dish vegan?
Yes! Substitute the heavy cream with coconut cream or cashew cream, and use nutritional yeast or a vegan parmesan alternative instead of cheese.
Is this recipe spicy?
This pasta is not spicy. However, you can add red pepper flakes to the sauce if you prefer some heat.
Don’t Miss These
If you enjoyed this recipe, you might also love these dishes:
- Cajun Pasta – A spicy twist on a classic dish.
- Cheesy Cheeseburger Stuffed Shells – A fun and hearty meal for the whole family.
- Spinach Artichoke Lasagna Rolls Recipe – A creamy, cheesy delight for pasta lovers.
Final Thoughts
This Seriously Amazing Roasted Red Pepper Pasta is sure to become a favorite in your household. It’s creamy, flavorful, and incredibly satisfying. Whether you’re cooking for a crowd or just for yourself, this dish delivers on taste and ease, making it a perfect weeknight dinner solution. Don’t hesitate to experiment with the ingredients and make it your own. Happy cooking!
Seriously Amazing Roasted Red Pepper Pasta
Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a blender, combine the drained roasted red peppers, chicken stock (or vegetable broth), salt, pepper, and dried basil. Blend until smooth and creamy.
- Pour the blended mixture into the skillet with the sautéed onions and garlic. Bring it to a simmer over low heat. Slowly stir in the heavy cream, allowing the sauce to thicken slightly.
- Remove the skillet from the heat and stir in the grated parmesan cheese until melted and incorporated into the sauce.
- Add the cooked pasta to the skillet and toss until the pasta is fully coated with the creamy roasted red pepper sauce.
- Serve the pasta warm, garnished with extra parmesan cheese and a sprinkle of fresh basil if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add a splash of broth or cream when reheating to loosen the sauce.
- This dish can be frozen, but the texture may change slightly.
