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When it comes to comfort food, few dishes can compete with the rich, creamy allure of pasta. Among the myriad of pasta recipes available, Creamy Roasted Red Pepper Pasta stands out as a delightful option that combines the heartiness of pasta with the vibrant flavors of roasted red peppers. This dish is not just a feast for the palate; it also offers a visually appealing presentation with its warm hues and creamy texture. Whether you’re preparing a cozy dinner for yourself or hosting friends, this recipe promises to impress.

Creamy Roasted Red Pepper Pasta

Indulge in the comforting flavors of Creamy Roasted Red Pepper Pasta, a delightful blend of rich creaminess and vibrant roasted peppers. This recipe highlights the natural sweetness of red bell peppers, perfectly complemented by garlic, olive oil, and a touch of smoked paprika. Ideal for cozy dinners or gatherings, it’s versatile enough to cater to various dietary preferences. Easy to prepare and visually stunning, this dish is sure to impress!
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Ingredients
  

2 large red bell peppers

2 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

½ cup grated Parmesan cheese

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

12 oz pasta of your choice (fettuccine, penne, or spaghetti)

Fresh basil leaves for garnish

Toasted pine nuts for garnish (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easier cleanup. Place the red bell peppers on the baking sheet and drizzle them with 1 tablespoon of olive oil, making sure to coat them evenly. Roast in the preheated oven for about 20-25 minutes, turning them occasionally until they are charred and softened. Once roasted, remove the peppers from the oven, cover them with aluminum foil, and let them steam for about 10 minutes. After cooling, gently peel off the skins and remove the seeds.

    Blend the Sauce: In a blender or food processor, combine the roasted red peppers, minced garlic, heavy cream, vegetable broth, smoked paprika, and a pinch of salt and pepper. Blend until the mixture is silky smooth and creamy, ensuring all ingredients are well incorporated.

      Cook the Pasta: While blending the sauce, bring a large pot of generously salted water to a boil. Add your chosen pasta to the boiling water and cook according to the package instructions until al dente. Just before draining, reserve about ½ cup of the pasta cooking water to adjust the sauce later if needed. Drain the pasta and set aside.

        Make the Sauce: In the same pot used for the pasta, heat the remaining tablespoon of olive oil over medium heat. Carefully pour in the blended roasted red pepper sauce and bring it to a gentle simmer. Stir in the grated Parmesan cheese and continue stirring until the cheese is fully melted and the sauce is smooth. If the sauce appears too thick, gradually add some reserved pasta water until you achieve your desired consistency.

          Combine Pasta and Sauce: Add the cooked pasta to the simmering sauce, tossing everything together until the pasta is evenly coated. Allow it to cook for an additional 1-2 minutes to ensure everything is heated through and fully combined.

            Serve: Divide the creamy roasted red pepper pasta among plates. Garnish with fresh basil leaves and, if desired, sprinkle with toasted pine nuts for an added crunch. Serve immediately and savor the delightful flavors!

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

                Presentation Tips: For an elegant touch, use a pasta twirling fork to twirl the pasta into a nest shape on the plate, then drizzle a bit of extra virgin olive oil on top before garnishing with basil and pine nuts. Enjoy!