0 from 72 votes
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is the ultimate comfort food meal! Plus, it is so quick to make; you can have dinner on the table in the tie it takes to boil water and cook pasta! It makes a change from your marinara pasta or the Sunday evening red sauce. This sauce is creamy, sweet, rich, and delicious. It tastes like something from your favorite Italian restaurant, yet it is quick and easy to make at home. Plus, the whole family loves this, and it is packed with vegetables! Winner!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 570 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz long pasta - see note 1
- 2 tablespoons olive oil
- 1 small onion - finely diced
- 2 cloves garlic - minced
- 16 oz jar roasted red peppers -see note 2
- ½ cup vegetable broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream - see note 3
- ½ cup grated parmesan
- fresh basil
Instructions
- Bring a large pan of water to a boil, salt it generously, and cook pasta according to package directions. When cooked, reserve 1 cup of the pasta cooking water and drain.12oz/340g long pastasalt
- While the pasta is cooking, add the olive oil to a skillet and cook the onion and garlic over medium-high heat for 2 to 3 minutes until they start to soften.1 small chopped onion1 minced garlic clove
- Add the cooked onions and garlic to a food processor or blender. Add the drained red peppers, vegetable broth, Italian seasoning, salt, pepper, and heavy cream. Place on the lid and puree the pepper mixture until mixed and chopped. (see note 4)16oz/450g roasted red peppers½ cup/200ml vegetable broth½ teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepper½ cup/200ml heavy cream
- Pour the pepper puree back into the skillet, add the drained pasta and the parmesan. Stir to combine and coat the pasta. Keep adding splashes of the reserved cooking water until everything is combined and saucy.½ cup/50g grated parmesanreserved pasta cooking water
- Serve with fresh basil and extra parmesan.fresh basilgrated parmesan
Cup of Yum
Notes
- Pick any long pasta noodles that you like for this recipe.
- Drain your roasted red peppers, but do not rinse them.
- I don't suggest subbing half and half or milk here; it doesn't combine well into the sauce. Better to leave out the cream and use more broth.
- You can pick the texture of your sauce, leave it chunky, or blitz it to a smooth sauce.
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
73g
(24%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
52mg
(17%)
Sodium
2170mg
(90%)
Potassium
444mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1203IU
(24%)
Vitamin C
55mg
(61%)
Calcium
236mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 2170mg | 90% |
| Potassium | 444mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1203IU | 24% |
| Vitamin C | 55mg | 61% |
| Calcium | 236mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.