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If you're on the hunt for a dish that beautifully balances creamy, savory, and slightly spicy flavors, look no further than creamy roasted red pepper pasta. This culinary gem has gained popularity among home cooks and food enthusiasts alike, thanks to its rich taste and inviting aroma. The combination of roasted red peppers, heavy cream, and Parmesan cheese creates a sauce that envelops pasta in a luscious embrace, making each bite a comforting experience. Its vibrant colors and appetizing presentation make it just as suitable for a casual weeknight dinner as it is for special gatherings or meal prep.

Creamy Roasted Red Pepper Pasta

Discover the mouthwatering delight of creamy roasted red pepper pasta, a dish perfect for any occasion. With its rich and savory sauce made from roasted red peppers, heavy cream, and Parmesan cheese, this recipe offers a comforting and flavorful experience. Easy to prepare and adaptable to suit various tastes, it’s ideal for family dinners or meal prep. Impress your guests or indulge solo with this vibrant and delicious meal that is sure to become a new favorite.
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Ingredients
  

12 oz (340g) pasta (choose from penne, fettuccine, or spaghetti)

2 large red bell peppers

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for an extra kick)

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds and stems. Arrange the halves cut side down on a baking sheet lined with parchment paper. Roast in the heated oven for 20-25 minutes, or until the skins are nicely charred and the peppers are tender. Once done, remove from the oven, let them cool slightly, and then peel the skins off.

    Cook the Pasta: While the peppers are roasting, bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for later. Drain the cooked pasta and set it aside.

      Prepare the Sauce: In a spacious skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. Then, add the minced garlic and sauté for an additional minute, stirring constantly until fragrant.

        Blend the Peppers: In a blender or food processor, combine the roasted red peppers, sautéed onions, garlic, heavy cream, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Blend on high until the mixture is smooth and creamy, scraping down the sides as necessary.

          Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce back into the skillet over medium heat. Add the drained pasta and gently toss everything until the pasta is well coated with the sauce. If the sauce is thicker than you prefer, gradually stir in some of the reserved pasta water until you achieve your desired consistency.

            Finish with Cheese: Once the pasta is well coated, stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts and becomes fully incorporated into the dish. Taste and adjust the seasoning with more salt and pepper if needed.

              Serve: Plate the creamy roasted red pepper pasta into individual bowls or plates. Garnish each serving with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor. Enjoy your delightful dish!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  Presentation Tips: For an elegant touch, serve in shallow bowls and place a few whole basil leaves on top. You can also drizzle a little extra olive oil over the pasta for a glossy finish.