Seriously Amazing Roasted Red Pepper Pasta

 Surprisingly simple, yet crazy delicious, this Roasted Red Pepper Pasta will have your tastebuds singing with joy!

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The love I have for roasted red peppers is borderline unhealthy.

I got my husband addicted to them with one bite of my Roasted Red Pepper Dip that I created over 5 years ago! {Holy moly…I’ve been blogging a looooong time!} My Roasted Red Pepper and Goat Cheese Alfredo is also pretty spectacular incase you were wondering.

But anyways, roasted red peppers are amazing and I love them *almost* more than my children when they don’t sleep through the night.

{Just kidding, Mom.}

So the other day when I made this dinner, my husband and I were actually headed out for a date night and we had our wonderful babysitter, Andrea, come over to watch the kiddos. I made this for their dinner and almost didn’t want to leave! Gord and I had our few forkfuls of this pasta and left a good amount for the kids in the fridge…little did we know our babysitter was a closet roasted red pepper lover and finished most of the remaining pasta!

When we got home and took a peek into the fridge, I was a little bummed, a little jealous, but mostly super impressed! If I was a teenager, I’d happily eat my body weight in pasta and laugh in the face of my scale. But alas, that time has come and gone and sadly, my belly is still jelly from this little guy and things are just generally saggy.

Don’t get me wrong, I happily enjoy pasta as much as the next person, just not an entire box anymore.

Not that I couldn’t, I just shouldn’t.

So glad we had that talk.

Anyways.

This pasta recipe is amazing and I will probably be making it again by Friday. The addiction is real, folks.

So, happy hump day! I think its time you treated yourself to a *leetle* pasta. You won’t regret it. Promise!!

Printable recipe below. Enjoy, friends! xoxo

Seriously Amazing Roasted Red Pepper Pasta

Katie Cooksey

Surprisingly simple, yet crazy delicious, this Roasted Red Pepper Pasta will have your tastebuds singing with joy!

5 from 2 votes

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Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

CourseDinner

CuisineItalian

Servings4 servings

Calories297 kcal

Ingredients

 

 

• 2 tablespoons butter
• 1 small onion diced
• 3 cloves garlic minced
• 24 oz roasted red peppers 2 jars, drained
• 1 cup chicken stock or vegetable broth
• salt & pepper to taste
• 1/4 teaspoon dried basil
• 1/2-3/4 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1 inch cooked pasta

Instructions

 

• In a large skillet, melt butter over medium heat. Sauté onion until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Remove from heat. Pour cooked onions and garlic into a high powered blender. Add in red peppers, chicken stock, salt, pepper and basil. Blitz until smooth. Feel free to add in a little cream to get things moving.
• Pour back into hot pan and stir in cream. Cook over low to medium low heat until your cooked pasta is al dente. {You don't want it to boil! The cream will curdle...ew!}
• Once pasta is cooked, pour into the sauce along with parmesan cheese and toss. Taste, adjust salt and pepper and serve!

Nutrition

Calories: 297kcalCarbohydrates: 13gProtein: 11gFat: 23gSaturated Fat: 14gCholesterol: 74mgSodium: 2764mgPotassium: 392mgFiber: 2gSugar: 2gVitamin A: 1659IUVitamin C: 81mgCalcium: 305mgIron: 2mg