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If you're in search of a dish that perfectly balances comfort and sophistication, look no further than creamy roasted red pepper pasta. This delightful recipe brings together the rich, velvety texture of cream with the sweet, smoky flavor of roasted red peppers, creating a pasta dish that is both indulgent and satisfying. Whether you're whipping it up for a cozy weeknight dinner or serving it at a special gathering, this pasta is sure to impress with its vibrant colors and mouthwatering taste.

Creamy Roasted Red Pepper Pasta

Discover the ultimate comfort food with this creamy roasted red pepper pasta recipe. Perfectly blending velvety cream and sweet, smoky roasted red peppers, this dish is simple yet sophisticated. Easy to make, it requires just a few ingredients and is versatile enough for both casual weeknight dinners and special occasions. Elevate your mealtime with rich flavors, fresh herbs, and a beautiful presentation that will impress everyone at your table.
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Ingredients
  

12 oz pasta (fettuccine or penne work well)

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 heat)

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the skins are blackened and the peppers become tender. Once done, remove them from the oven, cover with aluminum foil, and allow them to steam for about 10 minutes. This will make it easier to peel the skin off.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

      Prepare the Sauce: Once the peppers are cool enough to handle, peel off the skins and roughly chop the flesh. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

        Blend Ingredients: Add the roasted red pepper pieces to the skillet, along with heavy cream and Italian seasoning. Bring the mixture to a gentle simmer and cook for 3-5 minutes. Then, transfer the mixture to a blender or food processor and blend until smooth. You can also use an immersion blender directly in the skillet if you prefer.

          Combine Pasta and Sauce: Return the blended sauce to the skillet and add the cooked pasta. Stir well to combine. Gradually add in Parmesan cheese, and if the sauce is too thick, use some reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

            Serve: Plate the creamy roasted red pepper pasta and garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if you'd like some extra heat. Enjoy while warm!

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