Creamy Roasted Red Pepper Pasta (Printable Version)
Luscious roasted red pepper and cream sauce made with garlic, butter, and Parmesan. Vegetarian and ready in under 30 minutes.
# What You Need:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1/2 cup heavy cream
05 - 2 tablespoons unsalted butter
06 - 1/4 cup grated Parmesan cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried Italian herbs, optional
11 - Pinch of red pepper flakes, optional
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Add roasted red peppers to the skillet and cook for 2 to 3 minutes, stirring occasionally.
04 - Transfer the mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Return the puree to the skillet over low heat. Stir in butter and heavy cream until fully incorporated.
06 - Add Parmesan cheese, salt, pepper, Italian herbs, and red pepper flakes if using. Simmer gently for 3 to 4 minutes, stirring frequently, until the sauce thickens slightly.
07 - Taste and adjust seasoning as needed. Serve immediately over cooked pasta.
# Expert Tips:
01 -
- The velvety texture coats pasta perfectly without being heavy, making you feel like you've discovered a restaurant secret.
- It's incredibly versatile - I've used leftovers as a sandwich spread and even as a pizza base when I was feeling adventurous.
02 -
- Don't rush the onion-cooking process - giving them those full 4-5 minutes transforms them from sharp to sweet and makes all the difference in the final sauce.
- If your sauce breaks or looks separated, lower the heat immediately and whisk vigorously rather than adding more cream.
03 -
- When blending hot ingredients, remove the center plug from your blender lid and cover with a kitchen towel to prevent pressure buildup that can cause explosive messes.
- Reserve about a quarter cup of pasta cooking water before draining - its starchy content helps the sauce adhere to pasta if needed.