Name: Creamy Roasted Red Pepper Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb pasta; 2 red bell peppers (halved, stems and seeds removed); 1/2 large yellow onion (cut in two pieces or 1 small onion halved); 4 cloves garlic; 3 tbsp olive oil; 1/4 cup dry white wine; 3/4 cup heavy cream; 1/2 cup vegetable stock; Salt and pepper to taste; Parmesan cheese; Fresh basil leaves

Introduction

This creamy roasted red pepper pasta is a vibrant and comforting dish that’s perfect for a weeknight dinner. Roasting the peppers and aromatics adds a deep, smoky flavor that blends beautifully with a rich, velvety sauce. Ready in about 35 minutes, it’s an approachable recipe that will impress without fuss.

A large white pot filled with rigatoni pasta coated in a smooth, orange creamy sauce, topped with thin slices of fresh green basil and a light dusting of grated white cheese. The pasta pieces are short tubes with ridges, well mixed with the sauce that clings to each piece. A wooden spoon is resting inside the pot on the right side, partly covered in sauce. The pot sits on a dark grey textured cloth, placed on a white marbled surface. Next to the pot, there is a small white bowl filled with grated cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pasta

2 red bell peppers, halved (stems and seeds removed)

1/2 large yellow onion, cut in two pieces (or 1 small onion halved)

4 cloves garlic

3 tbsp olive oil

1/4 cup dry white wine

3/4 cup heavy cream

1/2 cup vegetable stock

Parmesan cheese, for serving (optional)

Fresh basil, for serving (optional)

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 450°F (230°C).

Step 2: Place the halved red peppers, onion pieces, and whole garlic cloves in a baking dish. Drizzle with olive oil and white wine. Roast in the oven for 25 to 30 minutes, until the peppers are tender and slightly charred. Remove from oven and cover tightly with aluminum foil to steam for 10 minutes.

Step 3: While the peppers steam, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and return to the pot.

Step 4: Once steamed, peel off as much of the skins from the roasted peppers as possible to avoid bitterness.

Step 5: In a high-powered blender, combine the peeled peppers, roasted onion, garlic cloves, any juices from the baking dish, heavy cream, vegetable stock, and season with salt and pepper. Blend until the sauce is completely smooth.

Step 6: Pour the creamy sauce over the cooked pasta and toss to coat evenly.

Step 7: Serve the pasta warm, topped with freshly grated Parmesan cheese and torn basil leaves if desired.

Tips & Variations

For a smoky flavor boost, char the red peppers over an open flame before roasting.

Substitute heavy cream with coconut milk for a dairy-free version.

Add a pinch of red pepper flakes to the sauce if you like a bit of heat.

Use gluten-free pasta to accommodate dietary needs without sacrificing taste.

FAQs

Can I use fresh basil in the sauce instead of as a garnish?

Yes, adding fresh basil to the blender before pureeing will infuse the sauce with its flavor. Start with a small amount and adjust to taste.

Is it necessary to peel the roasted peppers?

Peeling helps remove the tough, sometimes bitter skin for a smoother sauce, but if you prefer a more rustic texture, you can leave some skin on.

Dinner

Creamy Roasted Red Pepper Pasta Recipe