Vegetarian Roasted Red Pepper Pasta - Vegetarian
Creamy Roasted Red Pepper Penne offers a delightful blend of smoky, sweet, and savory flavors that is sure to impress. The roasted red peppers bring a vibrant color and a deep, rich taste to the sauce, perfectly complemented by the creaminess of heavy cream and Parmesan cheese. The addition of fresh basil brightens the overall flavor profile, making each bite truly irresistible.
Ingrédients
- 4 large red bell peppers
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil, ensuring they are evenly coated.
- Roast the peppers for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel the skins off.
- While the peppers are steaming, bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Peel the skins off the roasted peppers, remove the seeds, and roughly chop the flesh. Blend the roasted peppers in a food processor until smooth.
- In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the roasted red pepper puree to the skillet and cook for another 2-3 minutes, stirring frequently.
- Pour in the heavy cream and bring the sauce to a simmer. Add the red pepper flakes, salt, and black pepper. Cook for another 5 minutes or until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese until well incorporated.
- Add the cooked penne pasta to the sauce, tossing to coat evenly. Remove from heat and stir in the chopped fresh basil.
- Serve immediately, garnishing with extra Parmesan cheese and fresh basil if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 55g | Protéines: 12g | Fat: 20g | Sucre: 5g
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