Creamy Roasted Red Pepper Pasta with Mushrooms

Why Make This Recipe

Creamy Roasted Red Pepper Pasta with Mushrooms is a delicious and comforting dish that’s perfect for any occasion. The combination of roasted red peppers, earthy mushrooms, and rich cream creates a mouthwatering sauce that coats the pasta beautifully. It’s quick to prepare, making it ideal for weeknight dinners. Plus, it’s a vegetarian-friendly recipe that everyone can enjoy!

How to Make Creamy Roasted Red Pepper Pasta with Mushrooms

Ingredients:

• 8 ounces Pasta (penne, fettuccine, or spaghetti) (Cook according to package instructions until al dente.)
• 2 cups Roasted Red Peppers (Store-bought or homemade.)
• 1 cup Sliced Mushrooms (Cremini or button mushrooms.)
• 1 cup Heavy Cream (For a rich and creamy sauce.)
• 3 cloves Minced Garlic (Enhances the flavor.)
• 1 cup Grated Parmesan Cheese (For a salty and nutty flavor.)
• 2 tablespoons Olive Oil (For sautéing.)
• Salt (To taste.)
• Black Pepper (Freshly ground, to taste.)
• 1 bunch Fresh Basil Leaves (For garnish.)

Directions:

1. Start by preparing your pasta. Bring a large pot of salted water to a rolling boil. Once boiling, add your choice of pasta and cook according to the instructions on the package until al dente. This typically takes about 8-10 minutes. Stir occasionally to prevent sticking.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add 1 cup of sliced mushrooms. Sauté the mushrooms for about 5-7 minutes until they become golden brown and tender.
3. Add 3 cloves of minced garlic to the skillet with the mushrooms. Cook for an additional 1-2 minutes until the garlic is fragrant.
4. Add 2 cups of roasted red peppers to the skillet. Allow everything to cook together for about 2-3 minutes.
5. Reduce the heat to low and pour in 1 cup of heavy cream. Stir well to combine all the ingredients and heat through for about 2-3 minutes.
6. Add 1 cup of grated Parmesan cheese to the skillet, stirring to combine. If the sauce is too thick, add a splash of pasta water.
7. Season with salt and freshly ground black pepper to taste.
8. Drain the pasta and add it directly to the skillet with the creamy sauce, tossing gently to coat the pasta evenly.
9. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately.

How to Serve Creamy Roasted Red Pepper Pasta with Mushrooms

Serve this delicious pasta hot, directly from the skillet. You can pair it with a simple side salad or some garlic bread for a complete meal. A sprinkle of extra Parmesan cheese and fresh basil on top adds a nice touch.

How to Store Creamy Roasted Red Pepper Pasta with Mushrooms

If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for about 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little extra cream or water to loosen the sauce if needed.

Tips to Make Creamy Roasted Red Pepper Pasta with Mushrooms

• To save time, use store-bought roasted red peppers. You can find them in jars at the grocery store.
• Feel free to add other vegetables like spinach or zucchini for extra nutrients.
• If you like a bit of heat, add a pinch of red pepper flakes when cooking the mushrooms.

Variation

You can add protein to this dish by including cooked chicken or shrimp. This will make it even more filling and satisfying.

FAQs

Can I use other types of pasta?

Yes, you can use any pasta you prefer, such as penne, fettuccine, or spaghetti.

Is this recipe gluten-free?

To make it gluten-free, use a gluten-free pasta option available at most grocery stores.

Can I freeze the leftovers?

While you can freeze the pasta, the sauce may change in texture when reheated. It’s best enjoyed freshly made, but you can freeze it if necessary. Just make sure to thaw it thoroughly before reheating.

Creamy Roasted Red Pepper Pasta with Mushrooms

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A delicious and comforting pasta dish featuring a creamy sauce made with roasted red peppers, mushrooms, and parmesan cheese.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 ounces Pasta (penne, fettuccine, or spaghetti)
• 2 cups Roasted Red Peppers (store-bought or homemade)
• 1 cup Sliced Mushrooms (cremini or button mushrooms)
• 1 cup Heavy Cream
• 3 cloves Minced Garlic
• 1 cup Grated Parmesan Cheese
• 2 tablespoons Olive Oil
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 1 bunch Fresh Basil Leaves (for garnish)

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Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (8-10 minutes).
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown.
3. Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Add roasted red peppers to the skillet and cook together for 2-3 minutes.
5. Reduce heat to low, pour in heavy cream, and stir well. Heat through for 2-3 minutes.
6. Add grated Parmesan cheese and stir to combine. Adjust consistency with pasta water if needed.
7. Drain the pasta and add it to the skillet, tossing gently to coat.
8. Garnish with fresh basil leaves and additional parmesan cheese. Serve immediately.

Notes

To save time, use store-bought roasted red peppers. You can add other vegetables for extra nutrients. Add red pepper flakes for heat if desired.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 70mg