Description
Roasted red pepper pasta is a creamy and flavorful dish that comes together in under 30 minutes, making it perfect for any occasion.
Ingredients
Scale
- 8 oz pasta of your choice (penne or fettuccine recommended)
- 1 cup roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Gather all ingredients. Chop the garlic finely.
- Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente (about 8-10 minutes).
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Add roasted red peppers and stir for another minute.
- Reduce heat and pour in heavy cream, stirring continuously. Gradually add grated Parmesan cheese until melted and combined into a smooth sauce.
- Drain cooked pasta and add it to the skillet with the sauce, stirring until evenly coated.
- Season with salt and pepper, plate generously, and garnish with fresh basil if desired.
Notes
- For added nutrition, incorporate vegetables like zucchini or spinach.
- To make this recipe vegan, substitute heavy cream with coconut milk and omit Parmesan cheese.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Italian
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 580
- Sugar: 4g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg