Roasted Red Pepper Penne Pasta

Pasta is more than just a meal; it’s a canvas for culinary creativity and comfort, appealing to food lovers across the globe. From rich, hearty sauces to light, fresh ingredients, pasta dishes are versatile enough to satisfy any palate or dietary preference. One such delightful dish is Roasted Red Pepper Penne Pasta, a vibrant and flavorful option that elevates the humble pasta experience.

Discover the vibrant flavors of Roasted Red Pepper Penne Pasta, a delightful dish that transforms your pasta experience. This recipe showcases sweet, smoky roasted red peppers blended into a creamy sauce that clings to penne, ensuring every bite is full of flavor. Perfect for weeknight dinners or special occasions, it can easily accommodate vegetarian or vegan diets. With simple ingredients and easy steps, you can create a comforting meal that impresses everyone at your table.

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Ingredients

12 oz penne pasta

2 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream or coconut cream

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tbsp olive oil

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Red pepper flakes (optional, for heat)

Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the skins are blistered and blackened.

Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Blend the Sauce: Once the peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the charred skin (it should come off easily). Place the roasted peppers, sautéed onion and garlic, heavy cream, smoked paprika, Italian seasoning, salt, and pepper into a blender. Blend until smooth and creamy.

Combine the Pasta and Sauce: Pour the blended sauce back into the skillet over low heat. Add the cooked penne pasta and stir to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add Cheese: Stir in the grated Parmesan cheese (or nutritional yeast) and mix until well combined. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if desired.

Serve: Remove from heat and serve immediately. Garnish with fresh basil leaves and an extra sprinkle of cheese on top. Enjoy your delightful Roasted Red Pepper Penne Pasta!

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4