![To make creamy roasted red pepper pasta, gather the following ingredients: - 3 large red bell peppers - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 teaspoon smoked paprika - Salt and pepper to taste - 12 oz pasta (choose between penne or fettuccine) - ½ cup grated Parmesan cheese - Fresh basil leaves, for garnish - Red pepper flakes (optional, for an extra kick) You can swap ingredients for different flavors or diets: - Use dairy-free cream instead of heavy cream for a vegan option. - Replace Parmesan with nutritional yeast for a dairy-free taste. - Try yellow or orange bell peppers if you want a sweeter flavor. - Use whole wheat pasta for added fiber and nutrition. - Substitute smoked paprika with regular paprika for a milder taste. Garnishes can elevate your pasta dish: - Add fresh basil leaves for color and flavor. - Sprinkle extra grated Parmesan cheese on top for richness. - Drizzle with olive oil for a glossy finish. - Add red pepper flakes if you like heat in your dish. - Chopped parsley can also add a fresh touch to the plate. For the full recipe, check out the [Full Recipe]. First, gather all your ingredients. This makes cooking smooth and fun. You will need three red bell peppers, garlic, cream, and pasta. Having everything ready helps you focus on making a great dish. Start by preheating your oven to 425°F (220°C). This high heat gives the peppers a nice char. Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Drizzle with olive oil to coat them well. Roast the peppers for 25-30 minutes. You want the skins to blister and char. This step adds a smoky flavor to your dish. After roasting, let the peppers cool a bit. Peel off the charred skin. Place the roasted flesh in a blender. Add minced garlic, heavy cream, and smoked paprika. Season with salt and pepper. Blend until the sauce is smooth and creamy. This sauce is the star of your pasta. In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions, usually 8 to 10 minutes. Make sure to save 1 cup of the pasta water before draining. This water helps adjust the sauce later. Return the drained pasta to the pot. Pour your creamy roasted red pepper sauce over the pasta and stir well. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Gradually mix in grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning as needed. Serve hot, topped with fresh basil and optional red pepper flakes for some heat. Enjoy your creamy roasted red pepper pasta! For the full recipe, check the details above. Roasting peppers is simple and fun. First, pick ripe red bell peppers. They should be firm and shiny. Cut the peppers in half and remove all seeds. Place them cut-side down on a baking sheet. Use parchment paper for easy cleanup. Drizzle with olive oil to enhance the flavor. Roast at 425°F (220°C) for 25–30 minutes. Watch for blistered skins; this means they are ready. Let them cool before peeling off the charred skin. This method gives deep, smoky flavor to your dish. Your sauce should be creamy and smooth. After blending, check the thickness. If it’s too thick, add pasta water bit by bit. This helps reach a silky texture. Blending the sauce until it's velvety is key. Use a high-speed blender for the best results. If it’s too thin, simmer it for a few minutes. This allows it to thicken up nicely. Remember, you want the sauce to coat the pasta well without being runny. To make your pasta pop, consider adding herbs and spices. Fresh basil adds a nice touch. You can also try adding red pepper flakes for heat. If you want depth, add a splash of lemon juice. This brightens the flavors. Taste your sauce before serving. Adjust the salt and pepper as needed. Remember, balance is key. Each bite should be flavorful and inviting. For those who love cheese, extra Parmesan can enhance the dish even more. For the complete recipe, check out the Full Recipe section for all the details! {{image_4}} You can easily make creamy roasted red pepper pasta vegan. Replace heavy cream with canned coconut milk or cashew cream. These swaps keep the dish rich and creamy. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. Want to boost protein? Add cooked chicken or shrimp. Sauté diced chicken in olive oil until golden. For shrimp, cook them until they turn pink. Stir them in when you mix the pasta with the sauce. This adds flavor and makes the dish heartier. Not a fan of penne or fettuccine? Try whole wheat pasta for added fiber. Gluten-free options like brown rice or chickpea pasta work well too. You can even use spiralized zucchini for a low-carb twist. Each choice brings a unique taste and texture to the dish. Explore the Full Recipe to find the perfect match for your taste! After making your creamy roasted red pepper pasta, let it cool. Once cooled, transfer it to an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, make sure to seal it well to prevent moisture. If you plan to save extra pasta, freezing is a great option. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze the pasta for up to three months. Just remember to label the bags with the date! To reheat, you can use the microwave or stovetop. If using the microwave, place the pasta in a bowl with a splash of water. This keeps it moist while it heats. If you choose the stovetop, add a little cream or pasta water to a pan. Heat it over low until warm. Stir often to prevent sticking and ensure even heating. Enjoy your creamy roasted red pepper pasta! For the complete recipe, check the full recipe section. You can add red pepper flakes to the sauce. Start with a pinch and taste. If you want more heat, add more flakes. You can also use spicy paprika instead of smoked paprika. This gives a nice kick without changing the flavor too much. Yes, you can use jarred roasted red peppers. They save time and still taste great. Drain them well before blending. This helps keep the sauce from being too watery. I recommend using penne or fettuccine. Both types hold the sauce well. Penne’s ridges capture the sauce, while fettuccine’s flat shape makes every bite creamy. You can also try gluten-free pasta if needed. Cooked pasta lasts about three to five days in the fridge. Store it in an airtight container. To keep it fresh, add a little olive oil to prevent sticking. Yes, this recipe is great for meal prep. You can cook the pasta and sauce ahead of time. Store them separately in the fridge. When ready to eat, just reheat and mix them together for a quick meal. For the full recipe, check out the details above. This blog post covered making a tasty pasta dish. We explored the key ingredients, including great substitutes and garnishes. You learned the step-by-step process, from roasting the peppers to blending the sauce. I also shared handy tips for the best flavor and variations to suit your taste. Lastly, we discussed storage and answered common questions. With these insights, you can create a delicious meal that fits your needs. Enjoy the cooking journey ahead!](https://tastyhatch.com/wp-content/uploads/2025/06/ba7858a2-2537-4233-8948-0fcd2fa83146-250x250.webp)
Creamy Roasted Red Pepper Pasta
Indulge in the rich flavors of creamy roasted red pepper pasta with this easy-to-follow recipe. Roasting red bell peppers brings a smoky depth to a luscious sauce that perfectly coats your favorite pasta. With just a handful of ingredients and simple steps, you'll create a restaurant-quality dish right at home. Click through to explore the recipe and enjoy a delicious meal that is sure to impress!