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If you're looking for a dish that embodies both comfort and a burst of vibrant flavors, Sun-Kissed Creamy Roasted Red Pepper Pasta is the perfect choice. This delightful recipe combines the rich, creamy texture of pasta with the sweet, smoky essence of roasted red peppers, creating a meal that is not only satisfying but also visually stunning. As the popularity of pasta dishes continues to soar, this unique twist on a classic favorite stands out by introducing roasted red peppers, elevating the flavor profile and adding a healthy dose of nutrients.

Creamy Roasted Red Pepper Pasta

Discover the vibrant flavors of Sun-Kissed Creamy Roasted Red Pepper Pasta, a delicious blend of creamy pasta and sweet, smoky roasted red peppers. This easy-to-follow recipe transforms simple ingredients into a gourmet meal that delights the senses. Perfect for weeknight dinners or special occasions, it combines the richness of heavy cream and Parmesan with aromatic onions and garlic. Impress your family and friends with this visually stunning dish that's as nutritious as it is satisfying. Enjoy each bite of this culinary delight that's reminiscent of sunny summer days!
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Ingredients
  

12 oz pasta (fettuccine or penne)

2 large red bell peppers

1 medium onion, chopped

4 cloves garlic, minced

1 cup heavy cream

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional, for heat)

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 25-30 minutes, or until the skin is charred and blistered. Remove from the oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

      Sauté Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Make the Sauce: Add the roasted red peppers to the skillet with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to puree the mixture until smooth (or transfer to a blender, blend, and then return to the skillet).

          Create Creaminess: Stir in the heavy cream, grated Parmesan, and smoked paprika into the sauce. Allow it to simmer for another 5-10 minutes, stirring occasionally. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

            Combine and Serve: Add the cooked pasta to the sauce, tossing gently to coat the noodles evenly. Serve hot, topped with additional Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if you prefer a bit of heat.

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