Description
A simple roasted red pepper pasta perfect for a quick weeknight dinner. This dish is creamy, flavorful, and ready in under 30 minutes.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 large roasted red peppers (jarred or homemade)
- 2 cloves garlic
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- In a blender, combine roasted red peppers, garlic, heavy cream, olive oil, salt, black pepper, and red pepper flakes. Blend until smooth.
- Pour the sauce into a pan and heat over medium-low for 3-4 minutes.
- Add the cooked pasta to the pan and toss to coat. Use reserved pasta water to adjust consistency if needed.
- Stir in Parmesan cheese until melted.
- Garnish with fresh basil before serving.
Notes
- Use jarred roasted red peppers for convenience.
- For a lighter version, replace heavy cream with half-and-half.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg