Creamy Roasted Red Pepper Pasta
450kcal
Ingredients
For the Pasta
- 12 ounces pasta fettuccine recommended
For the Sauce
- 2 large red bell peppers roasted for sweetness
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic minced
For Cooking
- 2 tablespoons olive oil for sautéing
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
For the Garnish
- fresh basil for garnish
Method
How to Make Creamy Roasted Red Pepper Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- Add the pasta to the boiling water and stir gently. Cook according to package instructions until al dente, typically about 8-10 minutes. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, place the roasted red peppers, heavy cream, and Parmesan cheese in a blender. Blend until smooth and creamy.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour the blended roasted red pepper sauce into the skillet and stir in Italian seasoning, salt, and pepper. Cook for about 3-4 minutes until heated through.
- Add the drained pasta to the skillet, tossing to coat every piece with the sauce. If the sauce is thick, gradually mix in reserved pasta water to reach desired consistency.
- Serve the creamy roasted red pepper pasta warm, garnished with fresh basil and extra Parmesan cheese.
Nutrition
Serving1servingCalories450kcalCarbohydrates60gProtein12gFat20gSaturated Fat10gCholesterol50mgSodium400mgPotassium300mgFiber3gSugar4gVitamin A800IUVitamin C50mgCalcium200mgIron2mg
Notes
Add grilled chicken or shrimp for a protein twist. Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, thawing overnight before reheating.