Roasted Red Pepper Pasta
This easy red pepper pasta has a delicious creamy, sweet pepper sauce and is so simple to make as a comfort food dinner idea!
Servings: 4 servings
Calories: 352kcal
Equipment
Ingredients
- 1.5 tablespoon olive oil divided
- 3 red bell peppers stem, seeds and membranes removed
- 2 carrots peeled, roughly diced
- ½ onion diced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon sweet paprika
- ¼ cup heavy cream
- 8 oz pasta penne, fusilli or bow-tie
- pinch salt
- pinch black pepper optional
- basil leaves to garnish
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Slice the peppers into 2-3 large pieces, removing the stalk, seeds and white membrane. Peel and roughly chop the carrots. Add to the baking sheet and drizzle with olive oil. Roast the peppers and carrots for 30 minutes.
- Once roasted, add the peppers to a bowl and cover with a plate for 5-10 minutes. Peel the skins from the peppers once they are cool enough to handle.
- While the peppers are roasting, cook the pasta to package instructions in salted water. Reserve about half a cup of the pasta water. Drain the pasta.
- Drizzle olive oil in a skillet and cook the diced onion for 4-5 minutes, then add the minced garlic and sweet paprika and cook for a further minute.
- Add the roasted peppers, carrots, onion mix and fresh thyme leaves to a blender and blend to a sauce-like consistency.
- Pour the sauce into the skillet, and tip in the cooked pasta. Pour in the heavy cream and a couple of tablespoons of the reserved pasta water into the skillet, and stir well, adding more of the water to thicken the sauce so it coats the pasta as needed. Season with salt and black pepper, if using. Spoon into your pasta bowls and garnish with fresh basil leaves.
Notes
- For my UK readers, you will want to use double cream not single cream (as the latter could split).
- For dairy free, you can swap the cream for a non-dairy milk. I've tried this on a recipe test and it worked well, although the sauce was a little thinner. Still good though!
- Nutritional information is auto-generated and should be understood to be an estimate.
- white onion scores 0, while other types score higher.
- garlic, which scores 1.
- black pepper, which scores 2.
- pasta (wheat), which scores 1. Other types of pasta such as brown rice or quinoa pasta can be used.
- cream scores 0, but this is for cream without additives.
Nutrition
Calories: 352kcal | Carbohydrates: 53g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 461mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8256IU | Vitamin C: 118mg | Calcium: 47mg | Iron: 1mg
