Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 10 ounces tortellini; 3 Tablespoons butter; 1 small onion; 3 cloves garlic; 2 large red bell peppers; 1 cup low-sodium chicken broth; Salt and freshly ground black pepper; 1/2 cup heavy whipping cream; 2 cups Fresh Spinach Leaves; 1/2 cup freshly grated Parmesan cheese; 2-3 Tablespoons fresh chopped parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
497 kcal
Course
Main Course
Cuisine
American

Roasted Red Pepper Pasta

Camden Walton

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Roasted Red Pepper Pasta is an easy weeknight meal made by blending roasted bell peppers into a creamy sauce with tortellini, spinach, and cheese.

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Ingredients

Servings

10 ounces tortellini (the refrigerated kind), cheese or chicken
3 Tablespoons butter
1 small onion , chopped
3 cloves garlic , minced
2 large red bell peppers stems and seeds removed, cut in half vertically from stem to butt
1 cup low-sodium chicken broth
Salt and freshly ground black pepper , to taste
1/2 cup heavy whipping cream
2 cups Fresh Spinach Leaves
1/2 cup freshly grated Parmesan cheese
2-3 Tablespoons fresh chopped parsley ,or 1 tablespoon dried

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Instructions

Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
Turn oven to HIGH broil. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand. Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.
In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Transfer the mixture to your blender or food processor.
Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers--they should slide off easily. Add the peppers to the blender. Process everything until smooth.
Pour the mixture back into your skillet over medium heat. Add chicken broth and season with salt, and pepper. Stir in cream. Stir in spinach. Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl). Sprinkle parsley on top.

Equipments used:

Notes

Make Ahead Instructions: To save time, roast the bell peppers and sauté the onions, garlic, and butter and then blend it all in a food processor (see step 3 of the recipe). Store this mixture, covered, in the refrigerator until you are ready to finish the meal, then cook the tortellini and continue with step 4.
Variations:
Pasta: Use any type of pasta you like, including penne and shell noodles.
Veggies: add additional chopped veggies including zucchini, mushrooms or whatever you like. Sauté veggies in step 3 with the onions and garlic.
Chicken: stir in chopped and cooked chicken at the final step of the recipe.
Vegan: substitute vegan butter, vegetable broth, and soy milk or coconut cream for the heavy cream. leave out the parmesan or add 6 Tbs raw cashews, 4 teaspoons, nutritional yeast, 1/4 tsp sea salt, and 1/8 tsp. garlic powder to a food processor, blend until smooth and stir in to pasta in place of parmesan cheese.

Nutrition Information

Show Details

Calories 497kcal (25%) Carbohydrates 40g (13%) Protein 18g (36%) Fat 29g (45%) Saturated Fat 16g (80%) Cholesterol 101mg (34%) Sodium 607mg (25%) Potassium 296mg (8%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3375IU (68%) Vitamin C 106.7mg (119%) Calcium 275mg (28%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 497 kcal

% Daily Value*

Calories	497kcal	25%
Carbohydrates	40g	13%
Protein	18g	36%
Fat	29g	45%
Saturated Fat	16g	80%
Cholesterol	101mg	34%
Sodium	607mg	25%
Potassium	296mg	6%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	3375IU	68%
Vitamin C	106.7mg	119%
Calcium	275mg	28%
Iron	2.4mg	13%