Creamy Roasted Red Pepper Pasta
This creamy roasted red pepper pasta stands above the rest— easy to pull together and quick for busy nights. With roasting the peppers, onions and garlic, there's layers of flavor with minimal ingredients. A must-try recipe that the family will love!
Servings: 4 servings
Calories: 652kcal
Ingredients
- 1 pound rigatoni pasta
- 2 large bell peppers halved (stems and seeds removed)
- ½ large yellow onion cut in quarters
- 1 head garlic with the top sliced off
- 3 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup low sodium chicken broth
- ⅓ cup heavy cream
- ¼ cup grated parmesan cheese
- Optional: basil for serving
Instructions
- Preheat the oven to 450℉. In a baking dish, lay the red peppers, onion and garlic. Drizzle with the olive oil, salt and pepper. Make sure you cover the top of the garlic with olive oil. In the bottom of the baking dish, add ¼ cup chicken broth.
- Bake for 30 minutes— at the 20 minute mark cover with aluminum foil, then bake covered for an additional 10 minutes. Remove from the oven, leaving it covered, and allow to sit for 10 minutes.
- Start the Pasta: While the peppers bake, start bringing the water to a boil for the pasta. Cook the pasta according to the directions. Drain and return to the pot.
- After the peppers have sat for 10 minutes, peel off as much of the skin as possible. Add to a high powered blender, add the peppers, onion, squeeze out the garlic, any juice from the baking dish, heavy cream, and remaining chicken broth. Blend on high until smooth, about 1 minute.
- Pour the sauce into the pot and add the parmesan cheese. Add in the pasta and stir together until the pasta is evenly coated. Serve immediately with fresh basil and additional parmesan cheese, if desired.
Notes
- Make Ahead Instructions: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The day of, heat the sauce in a saucepan over medium heat and make the pasta.
- Chicken Broth: To keep this vegetarian, you can use vegetable broth.
- Heavy Cream: You can use dairy-free milk— I've used creamy oat milk and coconut milk.
- Pasta: Any short pasta works well for this dish— the cook time will depend on the type of pasta you choose.
Nutrition
Calories: 652kcal | Carbohydrates: 96g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 427mg | Potassium: 541mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2915IU | Vitamin C: 109mg | Calcium: 117mg | Iron: 2mg
