Roasted Red Bell Pepper Pasta
A quick, creamy pasta dish bursting with roasted red bell pepper flavor. This fiber-rich, protein-packed recipe is a healthy and satisfying weeknight meal, perfect for effortless cooking and meal prep.
Equipment
- 1 pot (for boiling pasta)
- 1 frying pan
- 1 blender
- Measuring Spoons
Ingredients
- 16 oz roasted red bell peppers jarred, drained or 2 fresh roasted red bell peppers
- ½ cup white onion chopped
- 3 large garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese
- 1 cup milk dairy or plant-based
- ½ pound dried farfalle pasta
- Fresh thyme or basil to taste
- Salt to taste
- Black pepper to taste
- Italian seasoning to taste
Instructions
- Prepare Pasta Water: Fill a large pot with fresh water and place it on the stove over high heat. Add a generous pinch of salt to enhance the pasta’s flavor during cooking. Bring the water to a rolling boil. This ensures the pasta cooks evenly and absorbs the seasoning well.
- Cook Pasta to Perfection: Once the water is boiling, add ½ pound of dried farfalle pasta. Stir gently to prevent the pasta from sticking together. Cook according to the package instructions—usually around 10–12 minutes—until the pasta is al dente (firm to the bite). Taste a piece before draining to ensure it’s perfectly cooked. Drain the pasta into a colander and set aside. Reserve a small cup of pasta water for later adjustments in sauce consistency.
- Sauté Aromatics: While the pasta cooks, place a medium frying pan over medium heat and add 1 tablespoon of olive oil. Once the oil is warmed and shimmering, add ½ cup of chopped white onion and 3 large garlic cloves. Sauté for about 2–3 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant. This step unlocks the natural sweetness and aroma, forming the flavor foundation for the sauce.
- Blend the Roasted Red Pepper Sauce: Carefully transfer the sautéed onion and garlic into a blender. Add 16 oz of drained roasted red bell peppers (or the equivalent of 2 freshly roasted red peppers), 2 tablespoons of parmesan cheese, and 1 cup of milk. Blend the mixture on high speed until smooth and creamy. The result should be a velvety sauce with a vibrant red color and rich aroma. Taste and adjust seasoning slightly if needed before returning it to the pan.
- Heat and Adjust the Sauce: Return the blended sauce to the frying pan and place it over medium heat.Stir gently as the sauce warms, allowing the flavors to combine beautifully. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until it reaches a smooth, pourable consistency.
- Combine Pasta and Sauce: Add the cooked farfalle pasta directly into the pan with the warm sauce. Gently toss the pasta using tongs or a large spoon to ensure every piece is coated evenly with the creamy roasted red bell pepper sauce.
- Season and Enhance Flavors: Season the pasta with salt, freshly ground black pepper, and Italian seasoning to taste. Add fresh thyme or basil leaves for an aromatic touch. Toss gently again to incorporate the herbs and seasoning thoroughly. For extra richness, sprinkle additional parmesan cheese over the pasta at this stage.
- Serve with Style: Divide the creamy roasted red bell pepper pasta into serving plates or bowls. Garnish with extra fresh herbs and a light sprinkle of parmesan cheese. Serve immediately while warm, pairing it with a fresh side salad or crusty bread for a complete meal.
Notes
- For the best flavor, use freshly roasted red bell peppers if possible, as they add a sweeter, smokier depth to the sauce.
- Choose high-quality parmesan for a richer taste.
- You can substitute milk with almond, oat, or soy milk to make this dish dairy-free and vegan-friendly.
- Whole wheat or gluten-free pasta works perfectly if you want a healthier twist.
- Reserve a small amount of pasta water before draining—it helps adjust the sauce consistency perfectly.
