Description
A creamy, flavorful, and easy-to-make roasted red pepper pasta sauce that’s perfect for a quick weeknight dinner. Made with roasted red peppers, garlic, cream, and Parmesan, it’s rich and satisfying.
Ingredients
Units
Scale
- 2 large roasted red peppers (jarred or homemade)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 cup pasta water (reserved from cooked pasta)
- 12 oz pasta of choice (penne, fettuccine, etc.)
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, add olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Add roasted red peppers, tomato paste, salt, pepper, red pepper flakes, onion powder, and dried basil. Cook for 2-3 minutes.
- Transfer mixture to a blender and blend until smooth.
- Return the sauce to the skillet and stir in the heavy cream and Parmesan cheese. Simmer for 3-5 minutes until thickened.
- Add reserved pasta water to loosen the sauce if needed, and stir in the cooked pasta until fully coated.
- Serve hot, topped with extra Parmesan if desired.
Notes
- Use jarred roasted red peppers to save time.
- For a vegan version, use plant-based cream and cheese alternatives.
- Add sautéed mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg