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To make creamy roasted red pepper pasta, gather these items: - 12 oz pasta (fettuccine or penne) - 2 large red bell peppers, roasted and peeled - 1/2 cup heavy cream - 2 cloves garlic, minced - 1/4 cup grated parmesan cheese - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish If you need to swap some ingredients, here are some ideas: - Use whole wheat pasta for a healthier option. - Swap heavy cream with coconut cream for a dairy-free version. - Try nutritional yeast instead of parmesan for a vegan touch. - Use garlic powder if you don’t have fresh garlic. - For a smoky flavor, you can use regular paprika instead of smoked. This dish is creamy and rich, but it can fit various diets with tweaks: - It can be made gluten-free by using gluten-free pasta. - For vegans, use plant-based cream and nutritional yeast. - The recipe is high in carbs and fats, so adjust your portion size as needed. - Always check labels to ensure no hidden allergens in your substitutes. Start by roasting the red bell peppers. Preheat your oven to 450°F (230°C). Place the whole peppers on a baking sheet. Roast them for 20-25 minutes. Turn them occasionally until the skins look charred and blistered. Once done, take them out and put them in a bowl. Cover the bowl with plastic wrap for 10 minutes. This helps the skin come off easily. After steaming, peel the charred skin off. Remove the seeds and chop the peppers into small pieces. Next, cook the pasta. Use either fettuccine or penne. Boil water in a large pot and add salt. Cook the pasta following the package instructions until it is al dente. Before you drain it, save 1 cup of the pasta water. This water will help adjust the sauce later. After saving the water, drain the pasta and set it aside. Now, let’s make the creamy sauce. In a blender, combine the roasted red peppers, heavy cream, minced garlic, smoked paprika, salt, and pepper. Blend all the ingredients until smooth and creamy. This sauce will be rich and flavorful. It’s the star of the dish. Heat olive oil in a large skillet over medium heat. Pour in the red pepper mixture. Cook it for about 5-7 minutes while stirring occasionally. This step allows the flavors to blend nicely. Next, add the cooked pasta to the skillet. Toss the pasta gently to coat it in the creamy sauce. If the sauce seems too thick, add some of that reserved pasta water a little at a time. Stir in grated parmesan cheese until it melts and combines well. Taste the dish and adjust the seasoning if needed. Serve it hot with fresh basil leaves on top for a nice touch. Roasting bell peppers adds a sweet and smoky taste. Here’s how to do it right: - Choose ripe peppers: Look for bright red, firm peppers. - Preheat your oven: Set it to 450°F (230°C) before you start. - Bake evenly: Place the whole peppers on a baking sheet. Turn them every few minutes. - Watch for char: Roast for 20-25 minutes until the skin blisters. - Steam after roasting: Cover them with plastic wrap for about 10 minutes. This makes peeling easier. A silky sauce is key to a great dish. Here’s how to get it: - Blend well: After roasting, chop the peppers. Mix them with cream and garlic in a blender. - Add pasta water: If the sauce is too thick, add a bit of reserved pasta water. This helps thin it out. - Stir in cheese: Grate parmesan and fold it into the sauce for a rich finish. Boost the taste of your dish with these tips: - Use fresh herbs: Basil or parsley adds brightness. - Add spices: A dash of smoked paprika gives depth. - Try garlic: Extra minced garlic can enhance flavor. - Add heat: Red pepper flakes can spice things up if you like. {{image_2}} To make this dish vegan, swap heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of parmesan cheese. This keeps the creaminess but adds a nice nutty flavor. You can also add spinach or kale for extra greens. They bring both color and nutrition to the meal. For a gluten-free version, choose gluten-free pasta. Many brands make tasty options from rice or quinoa. Ensure any added ingredients, like broth or sauces, are also gluten-free. This way, you keep the flavors and textures just right without gluten. You can boost the protein in your pasta by adding cooked chicken or shrimp. For chicken, grill or sauté it in olive oil with spices. For shrimp, cook them until pink and tender. Toss the protein in when you combine the pasta with the sauce. This adds heartiness and makes the dish more filling. To store your creamy roasted red pepper pasta, let it cool first. Transfer it to an airtight container. Make sure to seal it well to keep the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you're ready to eat your leftovers, reheat them gently. Place the pasta in a skillet over low heat. Add a splash of water or cream to help bring back the creamy texture. Stir often until it's warmed through. You can also use the microwave. Heat it in short bursts, stirring in between. If you want to freeze your creamy roasted red pepper pasta, portion it out first. Place the portions in freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can keep it frozen for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use store-bought roasted red peppers. They save time and effort. Look for jars packed in water or oil. They often taste great and work well in this dish. Just rinse and chop them before blending. This option makes the recipe even easier. To add spice, use red pepper flakes or cayenne pepper. You can also include fresh chili peppers. Add them when you blend the roasted peppers. Start with a small amount and taste. Adjust to your heat preference. This lets you create your perfect spicy version. You can add many herbs to boost flavor. Fresh basil adds a nice touch. Try parsley or oregano for a different taste. Thyme or rosemary also work well. Add herbs when you combine the pasta with the sauce. This helps the flavors mix nicely. This blog post shared all the steps to make creamy roasted red pepper pasta. We covered the key ingredients, substitutes, and dietary notes. I provided clear steps for prepping and cooking. You learned tips to roast peppers and make a creamy sauce. We also explored fun variations, storage methods, and common questions. Cooking can be simple and exciting. Try this recipe and enjoy the flavors!

Creamy Roasted Red Pepper Pasta

Indulge in a deliciously creamy roasted red pepper pasta that will elevate your dinner game! This recipe combines roasted bell peppers, heavy cream, and parmesan for a rich and flavorful sauce. Perfect for a cozy night in or impressing guests, it's quick to prepare and simply irresistible. Check out the full recipe now and bring this mouth-watering dish to your table tonight!
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Ingredients
  

12 oz pasta (fettuccine or penne)

2 large red bell peppers, roasted and peeled

1/2 cup heavy cream

2 cloves garlic, minced

1/4 cup grated parmesan cheese

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by roasting the red bell peppers. Preheat your oven to 450°F (230°C). Place the whole bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.

    Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes. This will make peeling easier.

      Peel the charred skin off the peppers, remove the seeds, and chop them into small pieces.

        Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

          In a blender, combine the roasted red peppers, heavy cream, minced garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy.

            In a large skillet, heat the olive oil over medium heat. Pour in the red pepper mixture and cook for about 5-7 minutes, stirring occasionally, allowing the flavors to meld.

              Add the cooked pasta to the skillet, tossing gently to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.

                Stir in the grated parmesan cheese until melted and well combined.

                  Taste and adjust seasoning if necessary.

                    Serve immediately, garnished with fresh basil leaves.

                      Prep Time: 15 mins | Total Time: 40 mins | Servings: 4