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- 12 oz (340 g) pasta (penne or fusilli work well) - 2 large red bell peppers, roasted and peeled - 1 small onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust for heat preference) - Salt and black pepper, to taste - 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh basil leaves, for garnish You can swap ingredients based on what you have. Try these ideas: - Use any pasta shape you like. Spaghetti or rotini will work great too. - Swap red bell peppers for jarred roasted red peppers for ease. - For the cream, almond milk or cashew cream can replace heavy cream. - If you want a spicy kick, add more red pepper flakes or use a hot sauce. - Nutritional yeast is a great dairy-free cheese swap. When you buy fresh ingredients, look for these tips: - Choose bright red bell peppers. They should feel firm and heavy. - Select an onion that feels solid with a smooth skin. - Pick garlic bulbs that are dry and firm. Avoid any soft spots. - When buying pasta, check the date. Select one that is fresh. - Fresh basil should be vibrant green with no brown spots. Using fresh ingredients makes your dish taste better! They add color, flavor, and nutrition. Enjoy making your One-Pot Creamy Roasted Red Pepper Pasta with these tips! To make this dish, start with the red bell peppers. You can roast them over an open flame or in the oven. Cook them until the skin is charred and blistered. After roasting, place them in a bowl and cover it with plastic wrap. Let them steam for about 10 minutes. This makes peeling easier. Once cooled, peel off the skin and remove the seeds. You’ll have sweet, smoky peppers ready to blend. Next, we blend the roasted peppers into a sauce. In a blender, add the peeled peppers, minced garlic, smoked paprika, and red pepper flakes. Pour in the vegetable broth too. Blend this mix until it’s smooth and creamy. This sauce is the heart of your dish. It adds flavor and richness to the pasta. Now, let’s cook the aromatics. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes. Cook until the onion is soft and translucent. This step builds a great flavor base for the dish. Once the onions are ready, pour in the blended red pepper sauce. Add the heavy cream or coconut cream, and stir until well mixed. Bring this mixture to a gentle simmer. Now, add the pasta directly into the sauce, making sure it’s fully submerged. Cook according to the package instructions, stirring often. This usually takes about 10 to 12 minutes. If the pasta seems to stick, add a splash of water. When the pasta is al dente, turn off the heat. Stir in the grated Parmesan cheese and season with salt and black pepper. This adds depth and creaminess to the dish. To serve, use tongs to twirl the pasta into bowls. Finish with fresh basil leaves and an extra sprinkle of cheese if you like. Enjoy your creamy roasted red pepper pasta! To get a creamy sauce, blend the roasted peppers well. You want a smooth texture. If the sauce seems too thick, add a bit more vegetable broth. This will help it coat the pasta nicely. For a silkier finish, use heavy cream or coconut cream. The right cream adds richness and helps your sauce cling to the pasta. If you like heat, use more red pepper flakes. A half teaspoon gives a mild kick. For extra spice, try a full teaspoon or more. If you want a milder dish, skip the flakes altogether. You can also balance the heat with a pinch of sugar. This trick can enhance the sauce’s flavor without making it too spicy. To save time, roast the red peppers ahead. You can store them in the fridge. This way, they are ready to use. Also, chop your onion and garlic in advance. Use a food processor to speed up the chopping. Lastly, cook the pasta right in the sauce. This saves a pot and makes cleanup easier! {{image_2}} To make this dish vegan and dairy-free, swap heavy cream for coconut cream. This gives a rich, creamy texture without dairy. You can also replace Parmesan cheese with nutritional yeast. It adds a cheesy flavor and is great for vegans. With these swaps, you keep all the taste without any animal products. Adding proteins can make your pasta more filling. For chicken, cook bite-sized pieces in the pot before adding onions. For shrimp, toss them in during the last few minutes of cooking. This way, they cook through without becoming tough. You can also use cooked sausage or tofu for a nice touch. Each protein adds its own flavor and texture. Boost nutrition by adding veggies. Spinach or kale can be stirred in right before serving. They wilt down nicely and add color. Cherry tomatoes can be halved and cooked with the pasta for a sweet burst. Zucchini or bell peppers can be diced and sautéed with onions. These add flavor and make the dish even healthier. After enjoying your One-Pot Creamy Roasted Red Pepper Pasta, store any leftovers in an airtight container. This helps keep the flavors fresh. Place the container in the refrigerator. Your pasta will stay good for up to three days. When you're ready to eat the leftovers, reheat them gently. Use a pot over low heat. Add a splash of water or broth to loosen the sauce. Stir often until it's warm. You can also use a microwave. Heat in short bursts, stirring in between, until it’s hot. If you want to keep your pasta longer, freezing is a great option. First, let the pasta cool completely. Then, portion it into freezer-safe containers. Seal them tightly to prevent freezer burn. Your pasta can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge, then reheat as mentioned above. It takes about 30 minutes to make this dish. You spend 10 minutes preparing the ingredients and 20 minutes cooking. This quick time makes it perfect for busy nights. Yes, you can use any pasta you like. Penne and fusilli work best, but spaghetti or farfalle also taste great. Just make sure to adjust the cooking time based on the pasta you choose. You can use coconut cream for a dairy-free option. Other choices include almond milk or cashew cream, but they will change the sauce's richness. If you want a lighter option, use half-and-half or whole milk. In this blog post, we covered how to make One-Pot Creamy Roasted Red Pepper Pasta. You learned about key ingredients and substitutions, plus tips for selecting fresh items. I shared step-by-step instructions to prepare, blend, sauté, and cook this dish easily. We explored useful tips to perfect the sauce and variations to suit your taste. Lastly, I provided storage info to keep leftovers fresh. Enjoy making this recipe and feel free to experiment with flavors! Your kitchen adventure awaits.

One-Pot Creamy Roasted Red Pepper Pasta

Indulge in this One-Pot Creamy Roasted Red Pepper Pasta that's bursting with flavor and incredibly easy to make! With roasted red peppers, rich cream, and aromatic spices, this dish will become a family favorite in just 30 minutes. Perfect for busy weeknights, everything cooks in one pot for less fuss and cleanup! Click through for the full recipe and elevate your meal-time experience with this comforting delight!
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Ingredients
  

12 oz (340 g) pasta (penne or fusilli work well)

2 large red bell peppers, roasted and peeled

1 small onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust for heat preference)

Salt and black pepper, to taste

1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves, for garnish

Instructions
 

Prepare the Roasted Peppers: If using fresh red bell peppers, roast them over an open flame or in the oven until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for about 10 minutes, then peel and deseed.

    Blend the Sauce: In a blender, combine the roasted red peppers, garlic, smoked paprika, red pepper flakes, and vegetable broth. Blend until smooth.

      Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

        Combine the Ingredients: Pour the blended red pepper sauce into the pot with the onions. Add the cream (or coconut cream) and stir until well combined. Bring the mixture to a simmer.

          Cook the Pasta: Add the pasta directly into the sauce, ensuring it is submerged. Cook according to the package instructions, stirring occasionally and adding a splash of water as needed to prevent sticking (about 10-12 minutes).

            Finish the Dish: Once the pasta is cooked al dente, remove the pot from heat. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

              Serve: Using a set of tongs, twirl the pasta into bowls. Garnish with freshly torn basil leaves and an extra sprinkle of cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4