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- 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream (or plant-based alternative) - 1/2 cup grated Parmesan cheese (or nutritional yeast) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper These main ingredients create the heart of the dish. The red bell peppers give a sweet, smoky flavor. The cream adds richness, while garlic and smoked paprika bring depth. For this recipe, I recommend using fettuccine or penne. Fettuccine's wide shape holds the sauce well. Penne's tubular form captures the sauce inside. Cook the pasta in salted water until it's al dente. This means it should be firm but not hard. Remember to save some pasta water for the sauce. - Fresh basil leaves - Additional Parmesan cheese Garnishes can elevate your dish. Fresh basil adds a bright flavor and beautiful color. Extra Parmesan cheese gives a salty bite that enhances the creamy sauce. How do I roast and peel the peppers? Start by preheating your oven to 425°F (220°C). Slice the red bell peppers in half and take out the seeds and stems. Place the pepper halves cut side down on a baking sheet lined with parchment paper. Drizzle one tablespoon of olive oil over them. Roast these in the oven for about 25 to 30 minutes. The skins should become blackened and blistered. Next, transfer the hot peppers to a heatproof bowl. Cover it tightly with plastic wrap. Let them steam for about 10 minutes. This makes peeling easier. Once cooled, peel off the burnt skin of the peppers and throw it away. You want just the tender flesh. How do I blend the sauce? In a blender, combine the roasted red peppers, three cloves of minced garlic, one cup of heavy cream, and one teaspoon of smoked paprika. Add salt and freshly ground black pepper to taste. Blend these ingredients on high speed until you get a silky smooth and creamy mix. If the sauce seems thick, add a bit of the reserved pasta water to thin it out. This makes the sauce easier to mix with the pasta later. How do I cook the pasta? In a large pot, bring salted water to a rolling boil. Add 12 ounces of pasta, cooking it according to the package directions. Aim for an al dente texture. This means the pasta should be firm but not hard. Before draining, remember to save about one cup of the starchy pasta water. This water helps to adjust the sauce later. How do I mix the pasta and sauce? In the same pot or a large skillet, pour the blended sauce over medium heat. Stir continuously while adding half a cup of grated Parmesan cheese. This helps it melt and blend into the sauce. After that, add the drained pasta to the pot. Gently toss everything together until the pasta is well-coated. If the sauce looks too thick, use a little reserved pasta water to adjust the texture. You want it creamy but not overly heavy. To make a silky sauce, focus on blending well. Start with the roasted peppers and garlic. Pour in the cream and add smoked paprika. Blend on high until smooth. If you want a thinner sauce, add a bit of reserved pasta water. This water adds flavor and helps your sauce cling to the pasta. When cooking pasta, always use plenty of salted water. This adds taste. Cook the pasta until it is al dente. This means it should be firm but not hard. Remember to save some of the cooking water before draining. It helps adjust the sauce later. To make your dish even better, try adding some spices. A pinch of red pepper flakes gives heat. Fresh herbs like thyme or oregano work well too. You can also mix in some lemon zest for a fresh taste. Pair this pasta with protein for a complete meal. Grilled chicken or shrimp makes a great addition. You can also add veggies like spinach or cherry tomatoes. They add color and nutrition. For the best sauce, use a high-speed blender. A regular one works too, but the texture may not be as smooth. Look for blenders with a strong motor and sharp blades. For cooking pasta, a large pot is key. It should have enough space for the pasta to move around. A colander is helpful for draining the water. If you have a non-stick skillet, it can also help when mixing the sauce and pasta together. {{image_4}} You can easily make this dish vegan. Swap heavy cream for a plant-based cream. Nutritional yeast replaces Parmesan cheese for a cheesy flavor. This keeps your pasta creamy and tasty without dairy. If you need gluten-free pasta, try brown rice or chickpea pasta. These options work well and taste great. Cook gluten-free pasta according to package instructions, as times may vary. Keep an eye on it to avoid overcooking. Want to boost your meal? Add proteins like chicken, shrimp, or tofu. Cook them separately and mix them in before serving. You can also add veggies like spinach or cherry tomatoes. These will add flavor and extra nutrition to your dish. To store leftover creamy roasted red pepper pasta, place it in an airtight container. This keeps the pasta fresh and prevents it from drying out. Make sure to cool it to room temperature before sealing. The pasta will stay good in the fridge for about 3 to 5 days. If you notice any bad smells or changes in texture, it’s best to throw it away. You can freeze creamy red pepper pasta for later use. First, let the pasta cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Remove as much air as possible before sealing. This pasta can last in the freezer for up to 2 months. When you're ready to eat it, thaw it in the fridge overnight. To reheat, warm it in a skillet over low heat. Adding a splash of water or cream can help restore creaminess. Making the sauce ahead of time is a great way to save time. You can roast the red peppers and blend the sauce. Store it in the fridge for up to 5 days. When you're ready to make dinner, just cook your pasta and mix it with the sauce. You can also use leftovers creatively. Turn them into a pasta bake by topping with cheese and baking until bubbly. Or, toss the pasta with some fresh veggies for a quick lunch. Yes, you can use jarred roasted red peppers. They save time and effort. However, fresh peppers offer a richer, more vibrant flavor. Jarred peppers may contain added salt or preservatives. Rinse them to reduce saltiness if needed. Fresh peppers also provide a lovely smoky taste when roasted. If you're in a hurry, jarred peppers work well. To add heat, try these options: - Red pepper flakes: Sprinkle in some for a mild kick. - Cayenne pepper: Add a small amount for more heat. - Hot sauce: Stir in your favorite sauce to taste. - Spicy sausage: Cook and mix it into the pasta for extra flavor. These ideas help you customize the heat level to your liking. Pair this pasta with delicious side dishes: - Garlic bread: A classic choice that complements the creamy sauce. - Simple salad: A fresh green salad balances the richness of the pasta. - Grilled vegetables: Adds color and nutrition to your meal. - Chicken or shrimp: Grilled or sautéed protein enhances the dish. These pairings add variety and make your dinner special. This recipe transforms simple ingredients into a delicious dish. You learned about the key components, pasta types, and optional garnishes. Following the step-by-step instructions ensures a creamy and flavorful result. Remember the tips for a perfect texture and taste, and feel free to explore variations to suit your needs. With proper storage and meal prep ideas, this dish can fit into your busy life. Enjoy your cooking adventure and share this recipe with friends for a delightful meal. Get creative and make it your own!

Creamy Roasted Red Pepper Pasta

Indulge in the richness of creamy roasted red pepper pasta that's bursting with flavor! This easy recipe features roasted red bell peppers, garlic, and cream blended into a silky sauce that beautifully coats your favorite pasta. Perfect for a cozy dinner! Click through to discover the full recipe and impress your family and friends. #CreamyPasta #EasyRecipes #VegetarianCooking #DinnerInspiration
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Ingredients
  

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream (or a plant-based alternative)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

12 ounces pasta of your choice (fettuccine or penne are excellent options)

Fresh basil leaves for garnish

Instructions
 

Roasting the Peppers: Begin by preheating your oven to 425°F (220°C). Slice the red bell peppers in half and carefully remove the seeds and stems. Place the pepper halves cut side down on a baking sheet lined with parchment paper. Lightly drizzle the olive oil over the peppers. Roast these in the preheated oven for approximately 25-30 minutes, or until the skins are blackened and blistered.

    Prepare the Sauce: After roasting, transfer the peppers to a heatproof bowl and tightly cover it with plastic wrap. Allow them to steam for about 10 minutes; this will help loosen the skins for easier peeling. Once steamed, peel off the burnt skin of the peppers and discard it, leaving only the tender flesh.

      Blend Ingredients: In a blender, combine the roasted red peppers, minced garlic, heavy cream, smoked paprika, salt, and freshly ground black pepper. Blend everything together on high speed until you achieve a silky smooth and creamy consistency. For a thinner sauce, gradually add a bit of reserved pasta water (set aside earlier) until you reach your desired thickness.

        Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook it according to the package directions, aiming for an al dente texture. Before draining, make sure to reserve about 1 cup of the starchy pasta water.

          Combine: In the same pot or a large skillet, pour in the blended sauce over medium heat. Stir continuously while adding the grated Parmesan cheese, allowing it to melt and blend seamlessly into the sauce. Once combined, add the drained pasta to the pot and gently toss everything together until the pasta is well-coated. If the sauce appears too thick, adjust it with a little reserved pasta water until you achieve your desired consistency.

            Serve: Scoop the creamy roasted red pepper pasta into individual bowls. Garnish with fresh basil leaves for a burst of color and flavor, and sprinkle additional grated Parmesan cheese on top if desired.

              - Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4