Roasted Red Pepper Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Roasted Red Pepper Pasta
Description
Roasted Red Pepper Pasta combines blanched tortellini with a sauce made by broiling red peppers until charred, then peeling and blending them with sautéed onions and garlic. The sauce is finished on the stove with chicken broth, cream, and fresh spinach, creating a silky coating for the pasta. Freshly grated Parmesan and parsley add a salty, herbal note that complements the roasted pepper's sweetness. The heavy cream adds a smooth mouthfeel, balancing the bright flavors. Cooking the peppers under the broiler and steaming them before peeling makes removing the skins easy, delivering smooth texture to the sauce.
The pasta cooks separately according to package directions, then is combined with the pepper cream sauce. This approach keeps the tortellini tender and prevents overcooking. The fresh spinach is stirred in last to wilt slightly without losing color or texture. Parsley sprinkled on top provides a fresh herbal finish.
The recipe can be adapted by swapping in other pastas or adding vegetables like mushrooms or zucchini sautéed with the onions. Some versions incorporate cooked chicken for a heartier meal. To prepare ahead, roast the peppers and blend the sauce base, storing it until pasta cooking resumes the final steps. This pasta is a creamy, lightly smoky dish suitable for a satisfying lunch or dinner.
Ingredients
- 10 ounces tortellini (the refrigerated kind), cheese or chicken
- 3 Tablespoons butter
- 1 small onion , chopped
- 3 cloves garlic , minced
- 2 large bell pepper stems and seeds removed, cut in half vertically from stem to butt, red
- 1 cup chicken broth low-sodium
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 cup heavy whipping cream
- 2 cups spinach fresh leaves
- 1/2 cup Parmesan Cheese freshly grated
- 2-3 Tablespoons parsley or 1 tablespoon dried, fresh chopped
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.
Notes
- To save time, roast the peppers and prepare the sauce base ahead, refrigerating until ready to finish with pasta.
- Various pastas can be used, including penne or shells, and additional sautéed vegetables can be added for variation.
- Adding cooked chicken at the end creates a more substantial main dish.
- For a vegan option, substitute butter, broth, and cream with plant-based alternatives and omit Parmesan or replace with a cashew and nutritional yeast mixture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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