Description
A delightful dish balancing rich flavors with creaminess, ideal for busy weeknights or cozy dinners.
Ingredients
Scale
- 2 cups roasted red peppers
- 8 oz pasta (penne or spaghetti)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, warm olive oil and sauté minced garlic for about 1-2 minutes.
- Stir in roasted red peppers and heavy cream, letting it simmer for 3-5 minutes.
- Use an immersion blender to puree the mixture until smooth. Add reserved pasta water if necessary.
- Toss cooked pasta into the sauce, stir in Parmesan cheese, basil, and season with salt and pepper.
Notes
For a lighter version, use half-and-half instead of heavy cream. Add red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg