If you’re craving a quick and delicious pasta dish, this Quick Creamy Roasted Red Pepper Pasta is a perfect choice. The creamy sauce is made with roasted red peppers, adding a smoky sweetness that pairs beautifully with al dente pasta. It’s a simple yet flavorful meal that’s ready in no time, making it ideal for busy weeknights or a cozy dinner at home.
Steps
- Cook your pasta in salted boiling water until it reaches an al dente texture. Drain, but save some pasta water just in case you need to adjust the sauce consistency later.
- Drain the jarred roasted red peppers, squeezing out excess brine without rinsing them. This bit of acidity helps balance the sauce’s richness.
- Melt butter in a pan over medium heat, then sauté the diced onion until soft. Add minced garlic and cook for another minute.
- Transfer the onion, garlic, and roasted red peppers into a blender, and blend until the mixture is smooth.
- Return the blended mixture to the pan and maintain a simmer. Pour in the cream, stirring until fully integrated with the sauce.
- Mix in grated parmesan, smoked paprika, and chopped parsley. Season the sauce to taste with salt and pepper.
- Combine the pasta with the sauce, tossing until the pasta is evenly coated. Serve immediately with extra parmesan and parsley on top.
Ingredients
- 14oz / 400g of your choice of pasta (e.g., linguine)
- 16oz / 450g jar of roasted red peppers, drained
- 1 cup / 250ml heavy or double cream, at room temperature
- 1/2 cup / 40g finely grated Parmesan cheese, plus extra for serving
- 1 tablespoon butter
- 1 medium white onion, diced
- 2 small cloves of garlic, finely diced
- 1 tablespoon fresh parsley, plus extra for serving
- 1/2 teaspoon smoked paprika
- Pinch of chili flakes, to taste
- Salt and black pepper, to taste
Nutritional Values
Calories: 1272kcal | Carbohydrates: 121.36g | Protein: 39.64g | Fat: 72.88g | Saturated Fat: 41.684g | Polyunsaturated Fat: 4.84g | Monounsaturated Fat: 20.432g | Trans Fat: 0.44g | Cholesterol: 360mg | Sodium: 1996mg | Potassium: 980mg | Fiber: 13.6g | Sugar: 21.08g | Vitamin A: 26200IU | Vitamin C: 567.6mg | Calcium: 600mg
FAQ
- What type of pasta is best for Creamy Roasted Red Pepper Pasta?
- A long cut pasta is recommended for this recipe, as the sauce clings beautifully to it. Linguine is a personal favorite, but other options like fettuccine, tagliatelle, and spaghetti work well too. Though long pasta is preferred, you can still use shortcut pasta if that’s what you have on hand.
- Can I use fresh roasted red peppers instead of jarred ones?
- Yes, you can use fresh roasted red peppers. To make your own, roast them until charred, let them cool with cling film over a bowl, then peel and deseed them. The recipe typically uses jarred peppers for ease and quick preparation, but fresh ones are a great option if you have the time.
- What kind of cream should be used for the sauce?
- Double cream (UK) or heavy cream (US) is ideal for this recipe. While some might use half and half, it tends to thin out the sauce too much and dilute the flavor. Ensure the cream is at room temperature before adding it to the sauce to prevent curdling.
- Why is smoked paprika used in this recipe?
- Smoked paprika is included because it enhances the smoky flavor of the roasted peppers, adding depth and complexity to the dish. This spice is what sets this pasta apart from similar recipes and elevates the overall taste.
- How should I serve Creamy Roasted Red Pepper Pasta?
- This dish pairs well with a side of roasted garlic bread or cheesy pesto garlic bread. It is wonderfully rich and can comfortably serve four people. If you want to add protein, consider including grilled chicken or chorizo with the pasta.
Tips
- Use Jarred Roasted Red Peppers: For a quick and convenient option, jarred roasted red peppers are ideal. They come in a vinegary brine which, when drained but not rinsed, adds a subtle acidity that balances the richness of the sauce.
- Choose the Right Pasta: Opt for a long-cut pasta like linguine or fettuccine to let the sauce cling beautifully to each strand. The texture and length of these pastas enhance the overall eating experience.
- Freshly Grate Your Parmesan: For the best texture and flavor, use freshly grated parmesan or at least pre-grated. Avoid the powdered variety, as it can make the sauce turn grainy.
- Ensure Cream is at Room Temperature: To prevent curdling when adding cream to the sauce, make sure it’s at room temperature before mixing it in. This helps maintain a smooth and creamy consistency.
Equipment
- Food Processor or Blender – Essential for blending the roasted red pepper sauce to a smooth consistency.
- 12″ Skillet – Useful for cooking the sauce and combining with pasta.
- Large Pot – Needed for boiling the pasta.
- Fine Cheese Grater – Important for grating Parmesan cheese finely.
