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Choosing the right pasta is crucial for achieving the perfect creamy texture in this dish. Penne pasta is an excellent choice, as its tubular shape allows the sauce to cling beautifully, ensuring that each bite is infused with flavor. The ridges of penne provide additional surface area, making it ideal for holding onto the creamy sauce.

Creamy Roasted Red Pepper Pasta

Indulge in the vibrant, creamy goodness of roasted red pepper pasta! This delightful dish features a luscious sauce full of roasted red peppers, garlic, and onions, perfectly clinging to your favorite pasta. Whether you're hosting a dinner party or enjoying a cozy night in, this recipe offers flexibility for dairy-free and vegan diets. Elevate your meal with fresh herbs and spices for that extra touch. Experience the joy of cooking and share delicious moments with loved ones.
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup heavy cream (substitute with coconut cream for a dairy-free option)

½ cup grated Parmesan cheese (or substitute with nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers: Begin by preheating your oven to 450°F (230°C). Place the whole red bell peppers on a lined baking sheet and roast them in the oven for approximately 25-30 minutes. Turn the peppers occasionally to ensure even charring, until the skins become blistered and blackened. Once roasted, remove them from the oven and transfer to a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make peeling easier. After they cool, remove the skins, trim off the stems, discard the seeds, and chop the roasted peppers into small pieces.

    Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to keep it warm.

      Prepare the Sauce: In a large skillet heated over medium flame, pour in the olive oil. Add the diced onion and sauté for about 5 minutes, or until they become soft and translucent. Next, stir in the minced garlic, sautéing for an additional 1-2 minutes until the garlic is fragrant and golden.

        Blend the Sauce: In a blender, combine the chopped roasted red peppers, the sautéed onions and garlic, the heavy cream, dried oregano, smoked paprika, and a pinch of salt and pepper. Blend the mixture until it reaches a smooth and creamy consistency.

          Combine Pasta and Sauce: Return to the skillet with the sautéed onions and garlic, and pour in the roasted red pepper sauce. Stir well to combine, ensuring the flavors meld together. Add the drained penne pasta, tossing it gently until every piece is thoroughly coated with the luscious sauce. If the sauce appears too thick, adjust the consistency by adding a splash of reserved pasta water.

            Finish with Cheese: Sprinkle in the grated Parmesan cheese, stirring until it melts and incorporates fully into the pasta. Taste the dish and adjust the seasoning with additional salt and pepper, if desired.

              Serve: Dish up the creamy roasted red pepper pasta onto plates, and garnish generously with fresh basil leaves for a pop of color and flavor. Enjoy your rich and vibrant meal with a side salad or garlic bread!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4