Roasted Red Pepper Pasta
This creamy roasted red pepper pasta is rich, flavorful, and so easy! A cozy weeknight dinner the whole family will love, ready in just 30 minutes.
Servings: 6
Equipment
Ingredients
- 3 Red Bell Peppers
- 4 Tablespoons Pine Nuts optional, but I love that nutty flavor
- 1 lb Pasta orecchiette or campanelle
- Olive Oil drizzle
- 1 small Shallot minced fine
- 2-3 Cloves Garlic minced
- Salt to taste
- 1 Cup Heavy Cream
- 1/4 Cup White Wine or Cooking White Wine optional
- Parmesan fresh, shaved
- Basil for garnish
Instructions
- Roast the red peppers until the skin is blackened3 Red Bell Peppers
- Place in a ziploc to steam and remove skins.
- Remove seeds and set aside.
- Begin to cook the pasta.1 lb Pasta
- In a blender process the peppers and pine nuts until smooth.4 Tablespoons Pine Nuts
- Meanwhile, lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again. Remove from heat.4 Tablespoons Pine Nuts
- Drizzle some Olive Oil in a large skillet over medium.Olive Oil
- Add the shallot and saute until it is beginning to be translucent1 small Shallot
- Add garlic. Heat until fragrant. Slowly add the white wine, stirring a few times then add the puree mixture and season very well with kosher salt.2-3 Cloves Garlic, Salt, 1/4 Cup White Wine or Cooking White Wine
- Continue to simmer over LOW heat to allowing flavors to combine and then pour in cream and stir to combine, while the pasta finishes.1 Cup Heavy Cream
- Add more salt if needed and add drained pasta.
- Toss the pasta to coat and top with Parmesan shavings and fresh basil.Parmesan, Basil
Nutrition
Serving: 2cups | Calories: 488kcal | Carbohydrates: 63g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 19mg | Potassium: 397mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2448IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 2mg