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Roasted red pepper pasta is a culinary delight that effortlessly combines vibrant flavors and a stunning presentation, making it an ideal choice for a variety of occasions. Whether you're whipping up a quick weeknight dinner or planning a gathering with friends and family, this dish is sure to impress. Its creamy texture, infused with the smoky sweetness of roasted red peppers, creates a comforting meal that appeals to both vegetarians and meat lovers alike.

Roasted Red Pepper Pasta

Discover the deliciousness of roasted red pepper pasta, a perfect blend of vibrant flavors and creamy texture. This dish is a hit for any occasion, impressing both vegetarians and meat lovers alike. With a few simple ingredients like red bell peppers, garlic, and your choice of pasta, you can easily create a comforting meal in your kitchen. It’s not only tasty but also packed with nutrients, making it a healthy choice for any dinner table.
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Ingredients
  

3 large red bell peppers

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a lighter option)

12 oz pasta (fettuccine or penne recommended)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Additional grated Parmesan for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Arrange the red bell peppers on a baking sheet in a single layer. Roast them in the oven for approximately 30 minutes, turning the peppers occasionally to ensure even charring. The peppers should be charred and blistered when done. Once roasted, remove them from the oven, place them in a bowl, and cover with plastic wrap to steam; this will make peeling easier. Allow them to cool for about 15 minutes.

    Prepare the Sauce: While the peppers are cooling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes to the skillet; sauté for about 1 minute, or until fragrant, taking care not to let the garlic burn.

      Blend the Peppers: Once the roasted peppers have cooled enough to handle, carefully peel off the charred skin, remove the seeds, and roughly chop the flesh. Transfer the chopped peppers to a blender, adding the sautéed garlic mixture and vegetable broth. Blend until the mixture is smooth and creamy.

        Add Cream and Cheese: Return the blended pepper mixture to the skillet and stir in the heavy cream, allowing the sauce to simmer over low heat for about 5-7 minutes. Gradually add the grated Parmesan cheese (or nutritional yeast) to the sauce, stirring constantly until the cheese melts and the sauce is well combined. Season with salt and black pepper according to your taste preferences.

          Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve about ½ cup of the pasta water and set it aside.

            Combine: Add the drained pasta to the skillet with the roasted red pepper sauce. Gently toss the pasta in the sauce to ensure even coating, adding reserved pasta water gradually if the sauce appears too thick.

              Serve: Plate the pasta and elegantly garnish each serving with fresh basil leaves and an extra sprinkle of grated Parmesan cheese. Enjoy the vibrant and creamy flavors of your Roasted Red Pepper Pasta!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  Presentation Tips: For an attractive presentation, consider serving the pasta in shallow bowls, and arrange fresh basil leaves in a circular pattern on top. A light drizzle of olive oil before serving can add a glossy finish.