Description
This 20-Minute Roasted Red Pepper Pasta is a quick and flavorful dish that combines roasted red peppers, garlic, and Parmesan cheese into a smooth sauce to coat perfectly cooked pasta. Garnished with fresh basil, it’s a simple yet impressive meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Pasta
- 8 oz pasta
Sauce
- 2 roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Garnish
- Fresh basil leaves for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside while preparing the sauce.
- Sauté Garlic: Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Red Peppers: Add chopped roasted red peppers, salt, black pepper, and optional red pepper flakes to the pan. Cook for 3 to 4 minutes, stirring occasionally to blend the flavors.
- Blend Sauce: Transfer the pepper and garlic mixture to a blender or food processor. Blend until the sauce is smooth and creamy.
- Toss Pasta and Sauce: Return the sauce to the pan and add the drained pasta. Toss well to coat all the noodles evenly with the sauce. Stir in the grated Parmesan cheese until fully combined.
- Garnish and Serve: Plate the pasta and garnish with fresh basil leaves. Serve hot and enjoy immediately.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- If roasted red peppers are not available, you can roast fresh red peppers at home under the broiler or on a grill until charred, then peel and chop.
- Adjust red pepper flakes to taste for desired spiciness or omit for a milder dish.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To make it vegan, substitute Parmesan cheese with a vegan alternative or nutritional yeast.
