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When it comes to pasta dishes that are both comforting and bursting with flavor, roasted red pepper pasta stands out as a true gem. This dish not only captivates the eyes with its vibrant hues but also tantalizes the taste buds with its rich, creamy texture and a medley of flavors that dance on your palate. Whether you’re hosting a dinner party, preparing a cozy family meal, or simply treating yourself to a delicious weeknight dinner, roasted red pepper pasta is versatile enough to suit any occasion.

Roasted Red Pepper Pasta

Discover the vibrant and creamy delight of roasted red pepper pasta, a dish that combines bold flavors with comforting textures. Perfect for any occasion, this recipe highlights roasted red peppers' sweet and smoky depths while allowing for customization with proteins or seasonal veggies. Enjoy the health benefits of this Mediterranean-inspired meal, packed with vitamins and healthy fats, and savor a comforting dish that's easy to prepare and sure to impress!
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Ingredients
  

2 large red bell peppers

3 tablespoons olive oil

4 cloves garlic, minced

1 small onion, diced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

12 ounces pasta (linguine or spaghetti works best)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Extra Parmesan for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet, cut side down. Roast in the oven for about 20-25 minutes, until the skins are blistered and blackened. Remove from the oven and transfer them to a bowl, covering it with plastic wrap for about 10 minutes to steam. This will help loosen the skin.

    Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, around 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Blend the Peppers: Once the peppers are cool enough to handle, peel off the skins, then chop and add them to a blender along with sautéed onions and garlic. Blend until smooth. If the mixture is too thick, you can add a tablespoon or two of water to help it blend.

        Combine & Simmer: Pour the roasted red pepper mixture back into the skillet. Add dried oregano, red pepper flakes (if using), salt, and pepper. Cook on low for about 5 minutes to combine the flavors.

          Make it Creamy: Slowly stir in the heavy cream, cooking for another 2-3 minutes until heated through. Finally, add the grated Parmesan cheese and continue stirring until melted and creamy. Adjust the seasoning with more salt and pepper if needed.

            Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water and then drain the pasta.

              Toss Together: Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.

                Serve: Plate your roasted red pepper pasta and garnish with fresh basil leaves and extra Parmesan cheese. Enjoy your delightful dish!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings