Welcome back to our kitchen! Today, we’re excited to share a delectable vegan recipe that will undoubtedly become a staple in your culinary repertoire. This Creamy Roasted Red Pepper Pasta combines rich, smoky flavors with a velvety texture, creating a dish that’s both comforting and indulgent. Let’s dive right in!
Ingredients:
- Pasta: 14oz / 400g (Linguine used here)
- Roasted Red Peppers: 16oz / 450g jar
- Heavy/Double Cream: 1 cup / 250ml, at room temperature
- Parmesan: 1/2 cup / 40g, finely grated (extra for serving)
- Butter: 1 tbsp
- White Onion: 1 medium, diced
- Garlic: 2 small cloves, finely diced
- Fresh Parsley: 1 tbsp, chopped (plus extra for garnishing)
- Smoked Paprika: 1/2 tsp
- Chilli Flakes: A pinch, to taste
- Salt and Black Pepper: To taste
Directions:
- Cook the Pasta:
- Boil the pasta in salted water until al dente.
- Prepare the Red Peppers:
- Drain the roasted red peppers, ensuring to remove the brine without rinsing them.
- Sauté the Aromatics:
- In a pan, melt the butter over medium heat and sauté the diced onion until soft. Add the finely diced garlic and cook for another minute.
- Blend the Sauce:
- Transfer the sautéed onion and garlic into a blender. Add the drained roasted red peppers and blend until smooth.
- Simmer the Sauce:
- Return the blended sauce to the pan. Simmer gently and stir in the cream until the mixture is smooth.
- Add Seasonings:
- Incorporate the finely grated parmesan, chopped parsley, smoked paprika, and season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Toss the cooked pasta with the sauce until well coated.
- Serve:
- Serve the pasta garnished with additional parmesan and parsley.
Quick Details:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 580 kcal per serving
- Servings: 4
This Creamy Roasted Red Pepper Pasta is perfect for a cozy dinner or an impressive dish for guests. The combination of smoky paprika and the rich, creamy sauce makes every bite a delight. We hope you enjoy making and sharing this recipe as much as we do!
Tips:
- For a vegan version, substitute the heavy cream with a plant-based cream and use vegan parmesan.
- Adjust the spice level to your preference by adding more or fewer chili flakes.
Happy cooking, and don’t forget to share your culinary creations with us!
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Creamy Roasted Red Pepper Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
Experience the lush and velvety texture of our Creamy Roasted Red Pepper Pasta. This dish combines the sweet and smoky flavors of roasted red peppers with the rich decadence of cream and parmesan, offering a comforting and satisfying meal perfect for any evening.
Ingredients
14oz / 400g Pasta (Linguine used here)
16oz / 450g jar of Roasted Red Peppers
1 cup / 250ml Heavy/Double Cream, at room temperature
1/2 cup / 40g Parmesan, finely grated (extra for serving)
1 tbsp Butter
1 medium White Onion, diced
2 small cloves of Garlic, finely diced
1 tbsp Fresh Parsley, chopped (plus extra for garnishing)
1/2 tsp Smoked Paprika
A pinch of Chilli Flakes, to taste
Salt and Black Pepper, to taste
Instructions
Boil the pasta in salted water until al dente.
Drain the roasted red peppers, removing brine. Do not rinse.
In a pan, melt butter over medium heat and sauté the onion until soft. Add garlic and cook for another minute.
Transfer onion and garlic into a blender, add roasted red peppers, and blend until smooth.
Return the sauce to the pan, simmer, and stir in cream. Mix until smooth, then incorporate parmesan, parsley, smoked paprika, and season with salt and pepper.
Toss the pasta with the sauce until well coated. Serve garnished with additional parmesan and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 580