Description
This easy roasted red pepper pasta sauce is a creamy, flavorful recipe made with roasted red peppers, garlic, onion, and cream. It’s perfect for a quick weeknight dinner and pairs well with any pasta.
Ingredients
Units
Scale
- 2 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth or pasta water
- 12 oz pasta of choice (e.g., penne or fettuccine)
- Fresh basil for garnish (optional)
Instructions
- Roast the red peppers over an open flame or in the oven until charred, then peel, seed, and chop.
- Cook pasta according to package instructions. Reserve 1/4 cup of pasta water.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add garlic and red pepper flakes, cooking for another minute.
- Stir in tomato paste and cook for 2 minutes until slightly darkened.
- Add the roasted red peppers and cook for 2-3 minutes, then transfer mixture to a blender or use an immersion blender to puree until smooth.
- Return sauce to pan and stir in the cream, Parmesan cheese, and pasta water or broth. Simmer for 5 minutes, season with salt and pepper.
- Toss the cooked pasta in the sauce until well coated.
- Serve warm, garnished with fresh basil if desired.
Notes
- Use jarred roasted red peppers to save time.
- For a vegan version, substitute cream with coconut milk and use nutritional yeast instead of Parmesan.
- Add grilled chicken or sautéed mushrooms for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg