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Creamy Roasted Red Pepper Pasta Recipe

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4.3 from 15 reviews

A luscious and creamy roasted red pepper pasta made with oven-roasted red bell peppers, onions, and garlic, blended into a velvety sauce with cream and vegetable stock. This comforting dish is easy to prepare and perfect for a flavorful weeknight dinner, topped optionally with Parmesan cheese and fresh basil for an elegant touch.

Ingredients

Pasta

  • 1 lb pasta

Roasted Vegetables

  • 2 red bell peppers, halved (stems and seeds removed)
  • ½ large yellow onion, cut into two pieces (or 1 small onion, halved)
  • 4 cloves garlic

Sauce Components

  • 3 tablespoons olive oil
  • ¼ cup dry white wine
  • ¾ cup heavy cream
  • ½ cup vegetable stock

Optional Toppings

  • Parmesan cheese
  • Fresh basil

Instructions

  1. Preheat Oven: Preheat your oven to 450℉ (232℃) to prepare for roasting the vegetables.
  2. Roast Vegetables: In a baking dish, arrange the halved red peppers, onion pieces, and garlic cloves. Drizzle with olive oil and dry white wine. Bake for 25-30 minutes until the vegetables are tender and slightly charred.
  3. Steam Roasted Vegetables: Remove the dish from the oven and carefully cover with aluminum foil to allow the vegetables to steam for 10 minutes, enhancing their softness and peelability.
  4. Cook Pasta: While the peppers steam, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and return the pasta to the pot to keep warm.
  5. Peel Peppers: Once steamed, peel off as much of the red pepper skins as possible to ensure a smooth sauce.
  6. Blend Sauce: Transfer the roasted vegetables, including the onion and garlic, along with any juices from the baking dish into a high-powered blender. Add the heavy cream, vegetable stock, salt, and pepper. Blend until the sauce is completely smooth and creamy.
  7. Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce over the cooked pasta. Stir well to coat all the pasta evenly.
  8. Serve: Plate the pasta and optionally top with freshly grated Parmesan cheese and chopped fresh basil for added flavor and presentation. Serve immediately.

Notes

  • Peeling the red peppers after steaming is crucial for a smooth, velvety sauce without tough skin bits.
  • Use a high-powered blender to achieve a perfectly creamy texture in the sauce.
  • You can substitute heavy cream with a lighter cream or coconut milk for a dairy-free alternative, though flavor and texture will vary.
  • Dry white wine helps deglaze and adds acidity; omit if cooking for children or omit for a non-alcoholic version by substituting with additional vegetable stock and a splash of lemon juice.
  • Parmesan and fresh basil are optional but elevate the flavor profile beautifully.

Find it online: https://flavorspath.com/creamy-roasted-red-pepper-pasta-recipe/