Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces DeLallo Bucatini Pasta; 1 (12 ounce) jar DeLallo Roasted Red Peppers; 2-3 cloves garlic; 1/4 teaspoon Italian seasoning; 1 tablespoon DeLallo Extra Virgin Olive Oil; 1 tablespoon butter; 1/2 medium onion; 3/4 cup heavy/whipping cream; 1/2 teaspoon Dijon mustard; 2 cups (packed) fresh baby spinach; 1 small handful fresh basil; salt & pepper; freshly grated Parmesan cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Italian-American Fussion

Creamy Roasted Red Pepper Pasta

Nina Acevedo

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Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta recipe! The gorgeous cream sauce is paired with fresh basil and spinach for an easy to make yet special meal.

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Ingredients

Servings

8 ounces DeLallo Bucatini Pasta
1 (12 ounce) jar DeLallo Roasted Red Peppers drained
2-3 cloves garlic minced
1/4 teaspoon Italian seasoning
1 tablespoon DeLallo Extra Virgin Olive Oil
1 tablespoon butter
1/2 medium onion chopped
3/4 cup heavy/whipping cream
1/2 teaspoon Dijon mustard
2 cups (packed) fresh baby spinach
1 small handful fresh basil
salt & pepper to taste
freshly grated Parmesan cheese to taste

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Instructions

Boil a salted pot of water for the pasta and cook it al dente according to package directions.
Meanwhile, add the drained roasted red peppers, garlic, Italian seasoning, and olive oil to a food processor and blend until smooth.
To a skillet, melt the butter over medium heat and cook the onion for 4-5 minutes or until softened and lightly browned.
Add the roasted red pepper mixture, cream, and Dijon mustard to the skillet and cook until it's thickened up a bit (about 7-8 minutes), stirring occasionally. This is not meant to be a super thick sauce. Give it a taste and season with salt & pepper (I am generous with both).
Stir in the spinach and basil, then add in the drained pasta and toss until the spinach has wilted (add a splash of the hot pasta water prior to draining the pasta if desired, especially if you want to thin the sauce more).
Serve immediately with freshly grated parmesan cheese.