Roasted Red Bell Pepper Pasta

Indulge in the creamy, smoky goodness of Roasted Red Bell Pepper Pasta, a vibrant dish that transforms simple ingredients into an Italian-inspired masterpiece. Oven-roasted red bell peppers are the star of this recipe, lending their natural sweetness and depth of flavor to a luscious, velvety sauce enriched with garlic, sautéed onions, heavy cream, and grated Parmesan cheese. Seasoned with dried basil and a hint of optional red chili flakes for a kick, this pasta dish is perfect for weeknight dinners or easy entertaining. Tossed with your favorite pasta shape and garnished with fresh basil leaves, it’s a comforting, restaurant-quality meal you can make at home in under an hour. Perfect for lovers of roasted vegetables and creamy pasta recipes, this dish is sure to become a family favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large Red bell peppers
• 2 tablespoons Olive oil
• 3 medium Garlic cloves
• 1 medium Yellow onion
• 0.5 cups Heavy cream
• 0.5 cups Parmesan cheese
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red chili flakes (optional)
• 12 ounces Pasta (e.g., penne, spaghetti, or fettuccine)
• 2 tablespoons Fresh basil leaves
• 4 quarts Water (for boiling pasta)
• 1 tablespoon Salt (for boiling pasta)

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Cut the red bell peppers in half and remove the seeds and stems. Place them, cut side down, on a baking sheet lined with parchment paper.

Step 3

Roast the bell peppers in the oven for 20-25 minutes, or until the skins are charred and bubbling. Remove them from the oven and transfer to a heatproof bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes to loosen the skins.

Step 4

While the peppers are steaming, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to the package instructions until al dente, then drain and set aside.

Step 5

In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

Step 6

Peel the charred skins off the roasted bell peppers and add the peeled peppers to a blender or food processor. Add the sautéed onion and garlic, heavy cream, Parmesan cheese, dried basil, salt, black pepper, and optional red chili flakes. Blend until smooth.

Step 7

Pour the blended sauce back into the skillet over low heat. Simmer for 5-7 minutes, stirring occasionally, to let the flavors meld together.

Step 8

Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve the pasta immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	5028.4 grams (5028.4g)

Amount per serving	% Daily Value*
Calories	1627

Total Fat 87.10g	112%
Saturated Fat 38.30g	191%
Polyunsaturated Fat 2.70g
Cholesterol 165mg	55%
Sodium 8176mg	355%
Total Carbohydrate 155.30g	56%
Dietary Fiber 20.60g	74%
Total Sugars 26.40g
Protein 43.70g	87%

Vitamin D 0IU	0%
Calcium 563mg	43%
Iron 7mg	36%
Potassium 1565mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 11.1%

Carbs: 39.3%