Creamy Roasted Red Pepper Pasta
Weeknight comfort that feels a little fancy without the fuss!
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
- 500g pasta (penne, rigatoni, or fettuccine)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup roasted red peppers, drained (jarred or homemade)
- ½ tsp smoked paprika
- ½ tsp chili flakes
- ¾ cup cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- ½ cup reserved pasta water
- Fresh basil or parsley, chopped, for garnish
How To Make Creamy Roasted Red Pepper Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
- In a blender or food processor, combine roasted red peppers and heavy cream.
- Blend until smooth and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in smoked paprika and red pepper flakes.
- Pour the red pepper cream sauce into the skillet.
- Season with salt and pepper.
- Simmer gently for 3–5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and toss to coat, adding reserved pasta water a little at a time to loosen the sauce.
- Taste and adjust seasoning.
- Garnish with fresh herbs and extra Parmesan.