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Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta for Effortless Weeknight Comfort

Indulge in creamy roasted red pepper pasta, a quick and easy weeknight dinner that pleases everyone.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter or vegan butter for a dairy-free option
  • 1 cup Marinated Roasted Red Peppers include 1-2 tablespoons of the marinating liquid
  • 2 cloves Garlic fresh garlic is recommended
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Dried Basil or fresh basil for a brighter taste
  • 1 cup Heavy Cream can substitute with cashew cream for a vegan option
For the Pasta
  • 8 ounces Pasta bucatini, penne or rigatoni recommended; gluten-free pasta can be substituted

Equipment

  • Food Processor
  • Saucepan
  • Blender

Method
 

Step-by-Step Instructions
  1. In a food processor or blender, combine the marinated roasted red peppers and garlic, along with a couple of tablespoons of the marinating liquid. Blend until smooth and creamy.
  2. Heat a small saucepan over medium-low heat, then add the butter. Allow it to melt gently.
  3. Add the crushed garlic to the melted butter and sauté for about 1 minute until fragrant and lightly golden.
  4. Pour the pureed roasted red pepper mixture into the saucepan with the garlic and butter. Stir well to combine, then season with salt and pepper. Cook for about 2 minutes.
  5. Mix in the dried basil and heavy cream, stirring continuously. Allow the sauce to simmer gently for 6-10 minutes.
  6. Add your cooked pasta directly into the sauce. Toss until evenly coated.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat slowly over low heat, adding a splash of cream or water as needed.