Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces penne pasta; 12 ounces jarred roasted red peppers; 3 cloves garlic; 1/2 medium onion; 1/2 cup vegetable broth; 1/4 cup heavy cream; 1/4 cup parmesan cheese; 1 tablespoon olive oil; 2 tablespoons fresh basil leaves; to taste salt; to taste black pepper

A luxurious yet quick pasta dish featuring a vibrant, creamy sauce made from roasted red peppers and garlic.

Italian⏱ 25 min⚠ Contains 3 allergen(s)

✨ Good source of vitamin C✨ Good source of protein

Ingredients

Penne pasta8 ounces
Jarred roasted red peppers12 ounces
Garlic3 cloves
Onion1/2 medium
Vegetable broth1/2 cup
Heavy cream1/4 cup
Parmesan cheese1/4 cup
Olive oil1 tablespoon
Fresh basil leaves2 tablespoons
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories343 kcal

Protein11.4 g

Carbs49 g

Fat11.4 g

Fiber3.4 g

Sugar4 g

Sodium646 mg

Vitamin C40 mg

Iron1.2 mg

Calcium99 mg

Potassium210 mg

Estimated values.

Steps

1Cook the penne pasta according to package directions until al dente; reserve 1/2 cup of pasta water before draining.
2While pasta cooks, finely chop the onion and mince the garlic. Drain the jarred roasted red peppers.
3Heat olive oil in a skillet over medium heat, then sauté the onion and garlic until softened, about 3-5 minutes.
4Transfer the sautéed onion and garlic, drained roasted red peppers, vegetable broth, and heavy cream to a blender.
5Blend until completely smooth, scraping down the sides as needed.
6Pour the sauce back into the skillet. Add the drained pasta and half of the parmesan cheese.
7Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Season with salt and pepper, garnish with fresh basil, and serve.