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Creamy Roasted Red Pepper Pasta is a delightful dish that combines the rich flavors of roasted red bell peppers with a luscious, creamy sauce, making it an irresistible option for pasta lovers. This dish not only dazzles your taste buds but also offers a beautiful presentation, perfect for impressing guests at dinner parties or simply enjoying a comforting meal at home. Its vibrant color and mouthwatering aroma make it a favorite for various occasions, from casual weeknight dinners to special celebrations.

Creamy Roasted Red Pepper Pasta

Discover the mouthwatering Creamy Roasted Red Pepper Pasta, a dish that's sure to impress! This easy-to-make recipe combines sweet roasted red peppers, garlic, and a rich, creamy sauce for a flavorful experience. Perfect for any occasion, its vibrant presentation and comforting taste make it a favorite for family dinners and gatherings. With just a few quality ingredients, you can create a balanced, delicious meal that everyone will love. Dive in and elevate your pasta game!
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Ingredients
  

12 oz pasta (fettuccine or penne are great choices)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional for added heat)

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, discarding the seeds and stems. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until the skins are charred and the peppers are tender. After roasting, remove them from the oven and cover with aluminum foil to steam for about 10 minutes. This steaming will make peeling the skins easier.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Make sure to reserve about 1 cup of pasta cooking water before draining the pasta. Set the drained pasta aside.

      Prepare the Sauce: Once the roasted peppers are cool enough to handle, carefully peel off the skins and roughly chop the flesh. In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

        Blend Ingredients: Introduce the chopped roasted red peppers to the skillet, along with the heavy cream and Italian seasoning. Allow the mixture to come to a gentle simmer and cook for 3-5 minutes. Then, carefully transfer the mixture to a blender or food processor and blend until completely smooth. Alternatively, you can use an immersion blender directly in the skillet for convenience.

          Combine Pasta and Sauce: Pour the blended sauce back into the skillet and add the cooked pasta. Stir thoroughly to coat the pasta evenly. Gradually mix in the grated Parmesan cheese. If the sauce is too thick for your liking, incorporate some reserved pasta water to achieve your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

            Serve: Plate the creamy roasted red pepper pasta, garnishing each serving with fresh basil leaves and a sprinkle of crushed red pepper flakes if you prefer some extra heat. Serve immediately and enjoy this delightful dish warm!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings