{Recipe} Roasted Pepper Pasta

This dish of roasted pepper pasta AMAZING!  This is seriously my favorite dish I make. It is pasta, healthy, but best of all, it’s full of wonderful flavors!

Ok, so maybe it isn’t that healthy.  But, peppers are healthy for you, so there’s that!  In fact, you could make it healthier for you by using whole wheat pasta.

I make my own roasted peppers. You can buy it in a jar, but freshly roasted pepper tastes so much better.  Roasting your own gives your pasta that extra pop you will love and crave!  Freshly roasted peppers aren’t mushy while sitting in a bath of oil.  Yuck!  You can use either large peppers or small sweet ones in red, orange, and/or yellow.  (I like to use the smaller ones as I like the favors of those better.)  It really doesn’t take much effort to make your own roasted peppers—just some time.  But, this can be easily done as you prepare the rest of your meal, do laundry, work on your child’s homework, what have you!

All you have to do is preheat the oven to 400°F, line a cookie sheet with parchment pepper or foil, place the peppers on the sheet, then bake for 20 minutes each side of the pepper (so a total of 1 hour to 1 hour and 20 minutes).  When your peppers are finished, they will have a bit of black on the outside, and the inside will be hot and gooey.  The smell alone will make your mouth water!

This dish is fun to make, tastes out of this world, and looks so great with its pops of color.  Perfect for those depressing cold winter days where you need a little kick to get you out of those winter blues.  Try it and it will become your favorite dish too!  This is one of my most pinned recipes on Pinterest, being pinned more than 1.5 thousand times.  If that doesn’t convince you to try this recipe, I don’t know what will!


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Print Recipe
Roasted Red Pepper Pasta
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Place the peppers on a cookie sheet lined with foil or parchment paper. Bake for 20 minutes each side.
  3. When it is finished, it will have a bit of black on the outside, and the inside will be hot and gooey. Let them cool for 15 minutes before breaking up into strips, removing the seeds.
  4. While the peppers are cooling, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions and sauté for 2 minutes, or until they start to soften. Add the garlic and cook for an additional 1 minute. Add the chopped red peppers and cook for 2-3 minutes, until hot.
  5. In a large pot, start to heat water to cook the pasta.
  6. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a blender. Puree the pepper mixture until blended. Note that there will be some texture left to the peppers.
  7. Heat the other 2 tablespoons of butter over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir to combine. Add the cream and stir to combine.
  8. Cook the pasta according to package directions.
  9. Drain the pasta and add it to the skillet. Add the Parmesan and stir together to coat the pasta.
  10. Serve with extra Parmesan on top, if desired.
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