Description
Sweet roasted red peppers and creamy sauce make this pasta a comforting weeknight meal. Perfect for a simple yet satisfying dinner.
Ingredients
Units
Scale
- 2 red bell peppers (2 red bell peppers) red bell peppers
- 0.5 cups (118 ml) white onion
- 4 cloves garlic (4 cloves) garlic
- 2 tbsp olive oil
- 0.25 cups (60 ml) heavy cream
- 0.25 cups (60 ml) parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried parsley
- 0.25 tsp smoked paprika
- 1-2 tsp salt
- 1 lbs (454 g) pasta of choice
Instructions
- Roast the peppers: Preheat broiler to 450°F (225°C). Place whole peppers on a foil-lined baking sheet and broil, turning every few minutes, until soft, blackened, and blistered.
- Remove peppers from oven, tightly enclose in foil to create steam.
- Prepare the vegetables: Heat olive oil in a small pot over medium heat. Add onion and garlic, season with garlic powder, parsley, paprika, and salt. Cook, stirring often, until soft and caramelized.
- Once peppers are cool, remove skins, seeds, and green core.
- Add peppers, prepared vegetables, parmesan, and cream to a food processor; blend until smooth and creamy.
- Cook pasta according to package directions.
- Toss pasta with the prepared sauce and serve.
Notes
- For a richer flavor, use roasted garlic cloves instead of raw garlic powder.
- To make this dish vegan, substitute the heavy cream with full-fat coconut milk and the parmesan with nutritional yeast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 20