Description
A delicious pasta dish featuring roasted red peppers.
Ingredients
Scale
- 8 oz pasta
- 2 roasted red peppers
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions.
- In a blender, puree roasted red peppers until smooth.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add the red pepper puree to the skillet and stir well.
- Pour in the heavy cream and bring to a simmer.
- Add Parmesan cheese and stir until melted.
- Season with salt and pepper.
- Toss the cooked pasta with the sauce.
- Garnish with fresh basil before serving.
Notes
- For a vegan option, substitute heavy cream and cheese with plant-based alternatives.
- Feel free to add protein like grilled chicken or shrimp.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: roasted red pepper pasta, pasta recipes, vegetarian pasta