Description
A simple pasta dish featuring a creamy sauce made from roasted red peppers.
Ingredients
Scale
- 2 large red bell peppers
- 1 pound pasta (penne or rotini recommended)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the red bell peppers on a baking sheet and roast for 20 to 25 minutes, turning halfway, until the skin is blackened.
- Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
- Peel the skin off the peppers, remove the seeds and stems, and place the flesh in a blender.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Do not brown the garlic.
- Add the roasted pepper flesh, heavy cream, Parmesan cheese, salt, and pepper to the skillet. Heat gently until warmed through.
- Cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add the drained pasta to the sauce. Toss to coat. Add a little reserved pasta water if the sauce is too thick.
- Serve immediately.
Notes
- You can roast the peppers a day ahead of time for quicker assembly.
- For a spicier sauce, add a pinch of red pepper flakes with the garlic.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 18
- Cholesterol: 40
Keywords: roasted red pepper, pasta, vegetarian, creamy sauce, quick dinner