Description
A simple and creamy pasta dish featuring roasted red peppers for a rich flavor.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (12 ounce) jar roasted red peppers, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add drained roasted red peppers to the skillet. Cook for 2-3 minutes.
- Transfer the red pepper mixture to a blender. Blend until smooth.
- Return the blended pepper mixture to the skillet. Stir in heavy cream and Parmesan cheese.
- Heat gently until the sauce is warmed through and slightly thickened. Do not boil.
- Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh basil.
Notes
- For a spicier sauce, add a pinch of red pepper flakes with the garlic.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: roasted red pepper pasta, creamy pasta, vegetarian pasta, easy pasta recipe, quick dinner