Quick and Easy Roasted Red Pepper Pasta
Try this Quick and Easy Roasted Red Pepper Pasta recipe.
Try this Quick and Easy Roasted Red Pepper Pasta recipe.
- 3 cloves garlic minced
- salt and freshly ground black pepper
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1 cup vegetable or chicken broth
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion finely diced
- 1 pound pasta of your choice (i prefer short ones like rig penne, etc.)
- one 16-ounce jar roasted red peppers drained and roughly chopped
- 2 tablespoons finely minced fresh parsley plus more for serving
- several leaves fresh basil chopped, plus more for serving
- 1/2 cup parmesan shavings plus more for serving
- Carbohydrate 3.95476250026623 g
- Cholesterol 25.4409375195237 mg
- Fat 11.9181156378212 g
- Fiber 0.397500005364418 g
- Protein 0.657515625220132 g
- Saturated Fat 5.83415500469084 g
- Serving Size 1 1 to 6 serving (214g)
- Sodium 861.511250021261 mg
- Sugar 3.55726249490181 g
- Trans Fat 0.646998125538975 g
- Calories 122 calories
Step-by-step
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter.
- Add the garlic and onions and saute until starting to soften, 2 to 3 minutes.
- Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender.
- Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet.
- Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated.
- Splash in the cream and stir to combine.
- Add the parsley and basil and stir to combine.
- Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet.
- Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
Quick and Easy Roasted Red Pepper Pasta: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and healthy meal after a long day can feel impossible. But trust me, this Roasted Red Pepper Pasta is a game-changer. It's quick, easy, and surprisingly elegant – perfect for a weeknight dinner when you need something satisfying without spending hours in the kitchen. The vibrant red peppers provide a beautiful color and a touch of sweetness that balances perfectly with the savory garlic and parmesan. This recipe is my go-to when I need a meal that's both impressive and effortless.
The beauty of this recipe lies in its simplicity. Roasting the red peppers adds a depth of flavor that you just can’t get from using raw peppers. While you could technically roast them yourself, I find it much easier (and faster!) to use a jar of pre-roasted peppers. This saves precious time and allows me to get dinner on the table in a flash. The creamy sauce comes together in minutes, and the whole dish is ready in under half an hour. It’s the kind of recipe that makes you feel like a culinary genius, even when you’re short on time and energy.
Beyond its speed and deliciousness, this pasta dish is also surprisingly versatile. Feel free to experiment with different types of pasta. I personally love using short, tube-shaped pasta like penne or rigatoni because they hold the sauce beautifully. But you could also use spaghetti, fettuccine, or even gluten-free pasta if you prefer. You can also adjust the amount of cream to your liking – a little less for a lighter sauce, or a little more for a richer, creamier experience. And don’t be afraid to add your own personal touch. A pinch of red pepper flakes adds a nice kick, while a squeeze of lemon juice brightens up the flavors. The possibilities are endless!
I often serve this pasta with a side salad for a complete and balanced meal. A simple green salad with a light vinaigrette is the perfect complement to the richness of the pasta. Or, if you’re feeling adventurous, try adding some grilled chicken or shrimp to make it a more substantial dish. No matter how you serve it, this Roasted Red Pepper Pasta is a guaranteed crowd-pleaser. It's a dish that my family always enjoys, and it's one that I know I can always rely on when I need a quick and satisfying meal.
This recipe isn't just about the food; it's about the feeling of accomplishment after a long day. Knowing that I can put a delicious, healthy, and satisfying meal on the table for my family without sacrificing my precious time is incredibly rewarding. It’s a reminder that even amidst the chaos of daily life, we can still find moments of joy and connection around a simple, yet incredibly flavorful, pasta dish. So next time you're looking for a weeknight dinner that's both quick and impressive, give this Roasted Red Pepper Pasta a try. You won't be disappointed!
Tips and variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add some protein: Toss in some cooked chicken, shrimp, or sausage for a heartier meal.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add some veggies: Include other vegetables like spinach, mushrooms, or zucchini.
- Use different cheese: Try using ricotta, mozzarella, or goat cheese instead of Parmesan.
This recipe is a testament to the fact that delicious meals don't have to be complicated. With a few simple ingredients and a little bit of love, you can create a dish that’s both satisfying and memorable. So go ahead, try it out, and let me know what you think!
