How do you make creamy red pepper pasta?

Creamy red pepper pasta is made by roasting red peppers, blending them into a smooth sauce, and then combining it with pasta and cream (or a cream alternative). The sauce is often seasoned with garlic, herbs, and parmesan cheese for added flavor.

What kind of pasta goes best with red pepper sauce?

Pasta shapes like penne, rigatoni, or farfalle work well with red pepper sauce because their ridges and shapes help to capture the sauce. However, you can use any pasta you prefer, such as spaghetti or linguine.

Can I make creamy red pepper pasta vegan?

Yes, you can easily make creamy red pepper pasta vegan by using plant-based cream or cashews soaked in water and blended until smooth. Also, substitute parmesan cheese with nutritional yeast or a vegan parmesan alternative.

How long does creamy red pepper pasta last in the refrigerator?

Creamy red pepper pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving for the best quality.

Amazing Creamy Red Pepper Pasta: 7 Expert Secrets

Name: Creamy Red Pepper Pasta: Easy Roasted Pepper Alfredo!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large red bell peppers; 1 tablespoon olive oil; Salt and black pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1/2 cup vegetable broth; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for serving; Fresh basil leaves, chopped (for garnish); 1 pound pasta (penne, fettuccine, or your favorite shape)

Description

Indulge in the comforting flavors of Creamy Red Pepper Pasta. This easy recipe combines roasted red peppers, garlic, and Parmesan cheese into a velvety sauce that coats your favorite pasta shape, creating a vibrant and satisfying meal in under 30 minutes.

Ingredients

Scale

2 large red bell peppers
1 tablespoon olive oil
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
Fresh basil leaves, chopped (for garnish)
1 pound pasta (penne, fettuccine, or your favorite shape)

Instructions

Preheat oven to 450°F (232°C). Roast red peppers with olive oil, salt, and pepper for 20-25 minutes.
Steam peppers in a covered bowl for 10 minutes, then peel off skins.
Blend roasted peppers with vegetable broth until smooth.
Sauté minced garlic and red pepper flakes (if using) in a skillet for 1 minute.
Pour blended pepper mixture into skillet, simmer for 5 minutes, then stir in heavy cream and Parmesan cheese. Simmer 5 more minutes.
Cook pasta according to package directions, reserving 1/2 cup pasta water.
Add drained pasta to the skillet with the sauce, tossing to coat. Add pasta water if needed for consistency.
Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Pasta
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 8g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 50g
Fiber: 4g
Protein: 15g
Cholesterol: 60mg

Keywords: creamy pasta, red pepper, roasted pepper alfredo, vegetarian