Description
This easy roasted red pepper pasta sauce is creamy, flavorful, and perfect for a quick weeknight meal. Made with roasted red peppers, garlic, and cream, it’s a delicious alternative to traditional tomato-based sauces.
Ingredients
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- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 pound pasta of choice
- 1/4 cup reserved pasta water (optional)
Instructions
- Cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Add the roasted red peppers and cook for another 2 minutes.
- Transfer the pepper mixture to a blender or use an immersion blender to puree until smooth.
- Return the sauce to the skillet, stir in the heavy cream, Parmesan cheese, basil, and oregano. Season with salt and pepper.
- Simmer the sauce on low heat for 5-7 minutes until thickened. Add reserved pasta water if the sauce is too thick.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Serve hot, topped with additional Parmesan if desired.
Notes
- For a vegan version, use coconut cream and omit Parmesan or use a vegan alternative.
- Fresh basil can be used instead of dried for more flavor.
- Add cooked chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg