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Pasta dishes have a unique ability to bring comfort and joy to the dining experience, and Creamy Roasted Red Pepper Pasta is no exception. This delectable dish combines the vibrant flavors of roasted red peppers with a rich, creamy sauce, making it a favorite among pasta enthusiasts and home cooks alike. The appeal of this dish lies not only in its luscious texture and delightful taste but also in its simplicity, allowing you to create a gourmet meal in the comfort of your kitchen.

Creamy Roasted Red Pepper Pasta

Discover the deliciousness of Creamy Roasted Red Pepper Pasta, a dish that brings comfort and joy to any table. This vibrant recipe combines roasted red peppers, heavy cream, and Parmesan cheese to create a smooth, rich sauce that perfectly coats your pasta. Easy to make, it transforms simple ingredients into a gourmet experience. Garnish with fresh basil for a burst of flavor and enjoy a delightful meal that's perfect for both casual dinners and special occasions. Give it a try and elevate your cooking!
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Ingredients
  

12 oz. pasta (penne or fettuccine recommended)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Slice the red bell peppers in half and remove the seeds and stems. Place the halved peppers cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, making sure they're evenly coated. Roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and allow to cool slightly.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set it aside.

      Blend the Sauce: Once the roasted peppers have cooled enough to handle, peel off the charred skins. Transfer the roasted bell peppers to a blender. Add in the minced garlic, heavy cream, and broth. Blend until the mixture is smooth and creamy, ensuring there are no lumps.

        Cook the Sauce: In a large skillet set over medium heat, pour in the blended roasted red pepper sauce. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until it has thickened slightly.

          Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the creamy sauce. Toss the pasta and sauce together until fully coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Heat everything through for another 2-3 minutes, ensuring everything is well combined.

            Serve: Divide the creamy roasted red pepper pasta among serving bowls. Garnish generously with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor and presentation.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                - Presentation Tips: For an elegant touch, consider drizzling a small amount of extra virgin olive oil over the finished dish and add a few whole basil leaves on top to enhance the visual appeal.