This 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!
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 pasta salt
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 onion 1 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 peppers ½ cup/200ml vegetable broth ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon black pepper ½ 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 parmesan reserved pasta cooking water
Serve with fresh basil and extra parmesan.fresh basil grated parmesan
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.