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To make this creamy roasted red pepper pasta, gather these items: - 12 oz pasta (farfalle or penne work wonderfully) - 2 large, ripe red bell peppers - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream (or a non-dairy alternative for a vegan option) - 1 teaspoon smoked paprika - 1 teaspoon dried Italian herbs (like basil and oregano) - Salt and freshly cracked pepper, to taste - 2 tablespoons extra virgin olive oil If you need to swap ingredients, consider these options: - Use whole wheat pasta for added fiber. - Swap red bell peppers with yellow or orange for a different flavor. - Replace heavy cream with coconut milk for a dairy-free choice. - Use vegetable stock instead of broth for a lighter taste. - Garlic powder can stand in for fresh garlic if needed. For a delightful touch, try these garnishes: - Fresh basil leaves add color and aroma. - Grated Parmesan cheese or a vegan alternative enhances richness. - A drizzle of olive oil gives a shiny finish. - Crushed red pepper flakes can add a spicy kick. To start, preheat your oven to 425°F (220°C). This heat helps roast the peppers well. Cut the red bell peppers in half. Remove the seeds and stems. Place the halves cut-side down on a baking sheet. Drizzle one tablespoon of olive oil over them. Make sure they are well coated. Roast these in the oven for about 20-25 minutes. You want the skins to get charred and blistered. While the peppers roast, heat one tablespoon of olive oil in a large pot. Use medium heat for this step. Add the finely chopped onion and minced garlic to the pot. Sauté them until the onion turns translucent. This should take about 3-4 minutes. The smell will be amazing as they cook! When the peppers are done, let them cool for a minute. Carefully peel off the charred skins. Place the roasted peppers into a blender. Add the sautéed onions and garlic, vegetable broth, and heavy cream. Also, include smoked paprika, dried Italian herbs, and a pinch of salt and pepper. Blend until everything is smooth and creamy. This sauce is the heart of your pasta dish. Pour your vibrant sauce back into the pot. Bring it to a gentle simmer over medium heat. Stir occasionally to let the flavors mix well. Now, add the uncooked pasta to the pot. Make sure it's fully submerged in the sauce. Cover the pot and cook for about 12-15 minutes. Stir it now and then. The pasta should become al dente and soak up most of the sauce. If it gets too thick, you can add a bit of water or more vegetable broth. After cooking, taste the pasta. Adjust with more salt or pepper if needed. Serve your creamy pasta hot, topped with fresh basil and some grated cheese. Roasting bell peppers brings out their natural sweetness. Here’s how to do it right: - Choose ripe peppers: Look for bright red, firm peppers without blemishes. - Cut them evenly: Halve the peppers lengthwise and remove seeds and stems. - Use enough oil: Drizzle them with olive oil. This helps the skin blister. - Roast at high heat: Set your oven to 425°F (220°C) and roast for 20-25 minutes. - Watch for charring: The skin should be charred and blistered. This adds smoky flavor. Let them cool slightly before peeling off the skins. This step is key for a smooth sauce. Choosing the right pasta makes a big difference. Here are my top picks: - Farfalle: The bow-tie shape holds sauce well. - Penne: The tubes trap the creamy sauce inside. - Fusilli: The spirals catch every bit of flavor. Feel free to experiment with your favorite pasta. Just keep in mind the cooking time. You can customize how creamy your dish is. Here are some tips: - Use heavy cream for richness: This makes the sauce very smooth. - Try non-dairy milk: Almond or oat milk can work well for a lighter version. - Add more broth: If the sauce is too thick, a splash of vegetable broth helps. Taste as you go. Adjust the creaminess to suit your preference. Enjoy the process! {{image_4}} You can easily make this creamy pasta vegan. Swap heavy cream for a non-dairy option. Use coconut cream or cashew cream for a rich taste. You can also use almond milk, but it will be lighter. Look for vegan cheese to sprinkle on top. This small change keeps the dish creamy and delicious. Want to add protein? Chicken, shrimp, or tofu are great choices. For chicken, cook bite-sized pieces in the pot until golden. Shrimp cooks quickly, just add it in the last few minutes. If using tofu, try firm tofu. Sauté it until crispy for the best texture. Each protein option adds flavor and makes the dish heartier. To boost flavor, add spices and fresh herbs. Try a pinch of red pepper flakes for heat. Fresh basil, parsley, or thyme can brighten the dish. You can also mix in sun-dried tomatoes or olives for a twist. These additions create new taste experiences without much effort. Experimenting is fun and helps you find your favorite flavor! To keep your leftover creamy roasted red pepper pasta fresh, store it in an airtight container. Make sure to let the pasta cool to room temperature before sealing it. This helps prevent condensation and keeps the pasta from getting soggy. The pasta will stay good in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheat the pasta gently. Place it in a pot over low heat. Add a splash of water or vegetable broth to help loosen the sauce. Stir often until it’s warmed through. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the pasta creamy and tasty. If you want to save the pasta for later, you can freeze it. Divide the cooled pasta into portions and place them in freezer-safe bags or containers. Remove as much air as possible before sealing. It’s best to use frozen pasta within two months. To reheat frozen pasta, thaw it overnight in the fridge. Then follow the reheating tips above for a perfect meal. Yes, you can make this dish ahead of time. Cook the pasta and sauce, then cool them. Store them separately in the fridge. When ready to serve, just reheat both parts together. This saves time and keeps the flavors fresh. Creamy roasted red pepper pasta pairs well with many sides. Consider serving it with: - A crisp green salad - Garlic bread for a crunchy bite - Grilled vegetables for added flavor - Roasted chicken or shrimp for protein These options enhance your meal and make it more satisfying. Absolutely! This pasta is perfect for meal prep. The sauce and pasta hold well in the fridge for a few days. Just divide into containers. You can easily grab a meal for lunch or dinner. It makes busy days easier and tastier. To adjust the spice level, you have a few options. If you like it mild, skip the paprika. For some heat, add red pepper flakes or diced jalapeños. Start with a small amount, then taste and add more if needed. You control the spice! This blog post covered making creamy roasted red pepper pasta. We explored essential ingredients, tasty substitutes, and optional garnishes. The step-by-step guide detailed how to prep peppers, sauté onions, make the sauce, and cook pasta. Tips helped you roast peppers well and choose the best pasta. We shared variations for vegan options and adding protein. Plus, we discussed storage and reheating to keep it fresh. You now have all the tools to make a delicious dish your friends and family will love. Enjoy creating your pasta masterpiece!

Creamy Roasted Red Pepper Pasta One Pot

Indulge in the Creamy Roasted Red Pepper Pasta Delight, a flavorful dish that combines simplicity with gourmet appeal. This creamy sauce made from roasted red bell peppers, garlic, and herbs coats your favorite pasta perfectly. Follow the easy steps for a meal that impresses without the stress. Ready to elevate your dinner game? Click through to explore the full recipe and bring this delicious creation to your table tonight!
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Ingredients
  

12 oz pasta (farfalle or penne work wonderfully)

2 large, ripe red bell peppers

1 small onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream (or a non-dairy alternative for a vegan option)

1 teaspoon smoked paprika

1 teaspoon dried Italian herbs (such as basil and oregano)

Salt and freshly cracked pepper, to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese or a vegan alternative for garnish

Instructions
 

Start by preheating your oven to 425°F (220°C). This will give you perfectly roasted bell peppers.

    Prepare the red bell peppers by cutting them in half lengthwise and carefully removing the seeds and stems. Place the halves cut-side down on a baking sheet and drizzle them with one tablespoon of olive oil, ensuring they are well coated. Roast in the preheated oven for about 20-25 minutes or until the skins are beautifully charred and blistered.

      While the peppers are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them until the onion turns translucent and fragrant, about 3-4 minutes.

        Once the peppers are done roasting, allow them to cool for a minute, then peel off the charred skins. Add the roasted peppers to a blender along with the sautéed onions and garlic, vegetable broth, heavy cream, smoked paprika, dried Italian herbs, and a generous pinch of salt and pepper. Blend until the mixture is completely smooth and creamy.

          Pour the vibrant roasted red pepper sauce back into the pot and bring it to a gentle simmer over medium heat, letting the flavors meld together beautifully.

            Add the uncooked pasta to the simmering sauce, stirring well to ensure the pasta is fully submerged and coated. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce. If the sauce becomes too thick, feel free to add a splash of water or more vegetable broth to achieve your desired consistency.

              After cooking, taste the pasta and adjust the seasoning with additional salt and freshly cracked pepper, if needed.

                Serve the creamy pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese or its vegan counterpart for a delightful finish.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    - Presentation Tips: Serve the pasta in large, shallow bowls for an inviting presentation. A drizzle of olive oil on top and a few additional basil leaves can add a lovely touch. Enjoy your culinary creation!