Description
This Creamy Roasted Red Pepper Pasta is a delightful, comforting dish featuring roasted red bell peppers, caramelized onions, and garlic blended into a smooth, luscious sauce. Combined with tender pasta and enriched with heavy cream and vegetable stock, this recipe delivers a perfect balance of smoky sweetness and creamy texture. Ideal for a cozy weeknight dinner, it can be garnished with parmesan cheese and fresh basil for added flavor and freshness.
Ingredients
Scale
Main 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
For Serving (Optional)
- Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 450℉ (232℃) to prepare for roasting the vegetables.
- Roast Vegetables: In a baking dish, arrange the halved red bell peppers, onion pieces, and whole garlic cloves. Drizzle with olive oil and dry white wine. Place in the oven and roast for 25-30 minutes until vegetables are tender and slightly charred. Remove from oven and cover tightly with aluminum foil to steam for 10 minutes, which helps loosen the peppers’ skin.
- Cook Pasta: While the vegetables steam, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta and return it to the pot to keep warm.
- Prepare Peppers: Once steamed, peel off as much skin as possible from the roasted red peppers to ensure a smooth sauce without bitter bits.
- Blend Sauce: Transfer the peeled peppers, roasted onion, garlic, and any juices from the baking dish into a high-powered blender. Add the heavy cream, vegetable stock, salt, and pepper. Blend everything until you achieve a smooth, creamy sauce.
- Combine Pasta and Sauce: Pour the blended sauce over the cooked pasta in the pot. Stir thoroughly until the pasta is evenly coated with the creamy roasted red pepper sauce.
- Serve: Divide the pasta among serving plates. Garnish with freshly grated parmesan cheese and fresh basil leaves if desired, enhancing the dish’s flavor and presentation.
Notes
- Roasting the peppers at a high temperature brings out their natural sweetness and adds depth to the sauce.
- Steaming the peppers after roasting makes peeling the skin much easier and results in a smoother sauce texture.
- If you prefer a thinner sauce, you can add more vegetable stock or pasta water when blending.
- Dry white wine adds acidity and complexity; if you prefer to omit alcohol, substitute with white grape juice or additional vegetable stock.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: creamy pasta, roasted red pepper sauce, vegetarian pasta recipe, Italian pasta, easy dinner recipe
