Description
This creamy roasted red pepper pasta features a rich, smoky sauce made from oven-roasted red peppers, garlic, and onion, blended together with cream and vegetable stock for a silky finish. It’s a comforting, easy-to-make dish perfect for a simple weeknight dinner.
Ingredients
Main Ingredients
- 1 lb pasta
- 2 red bell peppers, halved (stems and seeds removed)
- ½ large yellow onion, cut into two pieces (or 1 small onion, halved)
- 4 cloves garlic
- 3 tablespoons olive oil
- ¾ cup heavy cream
- ¾ cup vegetable stock, divided
- Salt and black pepper, to taste
Optional Garnishes
- Parmesan cheese
- Fresh basil
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to get ready for roasting the vegetables, which develops their rich, smoky flavor.
- Prepare Vegetables: In a baking dish, arrange the halved red bell peppers, onion pieces, and whole garlic cloves. Drizzle with olive oil and ¼ cup of vegetable stock, tossing gently to coat evenly.
- Roast Vegetables: Roast in the preheated oven for 25–30 minutes until the peppers are soft and lightly charred. Then remove the dish from the oven and cover with aluminum foil to let the vegetables steam for 10 minutes, enhancing their tenderness.
- Cook Pasta: While the vegetables steam, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and return the pasta to the pot.
- Peel Peppers: Peel off as much of the pepper skin as possible, discarding the skins to avoid bitterness and ensure a smooth sauce texture.
- Blend Sauce: Transfer the roasted peppers, onion, garlic, and pan juices to a high-powered blender. Add the heavy cream, remaining ½ cup vegetable stock, salt, and black pepper. Blend until completely smooth to achieve a creamy and velvety sauce.
- Toss Pasta with Sauce: Pour the blended sauce over the drained pasta and toss gently until all the noodles are evenly coated with the rich sauce.
- Serve: Serve the pasta warm, garnished with grated Parmesan cheese and fresh basil if desired, adding extra flavor and freshness to the dish.
Notes
- Peeling the roasted peppers is important for a smooth sauce and to reduce any bitterness from the skins.
- You can substitute heavy cream with a lighter cream or coconut cream for a different texture or dietary needs.
- Use a high-powered blender to ensure the sauce is completely smooth and creamy.
- To speed up peeling, place roasted peppers in a sealed container or plastic bag while steaming to loosen the skin.
- This sauce pairs well with any type of pasta, but wider noodles like fettuccine or pappardelle complement it nicely.
- For a vegan version, substitute heavy cream with cashew cream and skip the Parmesan cheese garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
