Servings
Font
Back
0 from 12 votes

Creamy Roasted Red Pepper Pasta

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  2. Meanwhile, add the drained roasted red peppers, garlic, Italian seasoning, and olive oil to a food processor and blend until smooth.
  3. To a skillet, melt the butter over medium heat and cook the onion for 4-5 minutes or until softened and lightly browned.
  4. 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).
  5. 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).
  6. Serve immediately with freshly grated parmesan cheese.