Roasted Red Pepper Pasta
Roasted red pepper pasta is a creamy, delicious, sweet and velvety pasta made with homemade roasted peppers and spaghetti. Pure comfort food made under 30 minutes, this easy pasta recipe is perfect for a busy weeknight, I like to serve it with some homemade garlic bread or dough balls.
- 3 large roasted red bell peppers
- 400 g (1lb) Spaghetti you can use any pasta of choice
- 1 cup double cream or as needed
- ½ tsp red pepper flakes: for a little bit of kick it complements the creamy sauce nicely
- 1 tsp Herb de Provence substitute with Italian seasoning
- 1 tbsp grated parmesan cheese optional
- 1 cup stock I used chicken stock but you can also use vegetable stock
- Salt and pepper to taste
Boil the pasta in salted water according to the packet instructions. Drain in a colander, add some olive oil to stop it from sticking together. (do this if the pasta boiled before you finished the other cooking process)
Saute the onion and garlic on medium heat until soft and fragrant, then set aside to cool slightly.
To a blender, add roasted bell pepper, stock, herb de Provence, sauteed onions and garlic and blend until puree. Watch as the red bell peppers change to an orange creamy sauce. Pure magic!
Place a pan on medium heat, carefully pour the blended sauce into the pan, add red pepper flakes, parmesan cheese, cream and mix to combine. If the sauce is a little thick as this time, add some stock to lighten it up. Bring the sauce to boil on medium heat for about 5 minutes, add salt and pepper to taste and adjust accordingly.
Stir in the drained spaghetti and continue to stir until fully coated, finally add some fresh shredded basil, stir to combine and take it off the heat. Serve immediately with some garlic bread and a side of salad.
Calories: 591kcal | Carbohydrates: 78g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 667mg | Potassium: 308mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1218IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 2mg