Creamy Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta is a vibrant and indulgent dish that transforms simple ingredients into a comforting meal. The smoky sweetness of roasted red peppers combined with aromatic garlic and shallots creates a luxurious sauce that clings to pasta, making it a favorite for any occasion.
Ingredients
- 16 oz Rigatoni or Penne pasta
- 12 oz Jarred Roasted Red Peppers, drained and rinsed
- 1 medium Shallot, finely diced
- 4 cloves Garlic, minced
- 1/2 cup Vegetable Broth, low sodium preferred
- 1/2 cup Heavy Cream or full-fat coconut milk
- 1/2 cup Parmesan Cheese, freshly grated
- 2 tbsp Olive Oil, extra virgi
- 1/2 tsp Red Pepper Flakes, adjust for heat
- 1/4 cup Fresh Basil, chiffonade for garnish
- Salt and Black Pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a blender, combine the drained roasted red peppers and vegetable broth. Blend until smooth.
- In a large skillet, heat olive oil over medium heat. Add diced shallots and cook until translucent, about 3 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute.
- Pour the blended pepper mixture into the skillet and bring to a gentle simmer. Reduce heat to low and stir in heavy cream and Parmesan cheese until melted and thickened.
- Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water as needed. Season with salt and black pepper.
- Serve immediately, garnished with fresh basil and extra Parmesan cheese.
Notes
For a vegan version, substitute heavy cream with cashew cream or coconut milk and use nutritional yeast instead of Parmesan. Store leftovers in an airtight container in the refrigerator for up to four days.