Roasted Red Pepper Pasta with Fresh Peppers
Servings: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 2 red bell peppers halved with the membranes and seeds removed
- 1 large white onion roughly chopped
- 3 garlic cloves peeled and left whole
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 16 ounces angel hair pasta
- 1 cup reserved pasta water
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Drizzle 1 tablespoon of olive oil into the bottom of an 8×8-inch or 9×13-inch baking dish.1 tablespoons olive oil
- Place the pepper halves cut side up in the dish then add the onion and garlic. Drizzle the remaining olive oil over the vegetables, then sprinkle with the red pepper flakes and salt.2 red bell peppers, 1 large white onion, 3 garlic cloves, 1 teaspoon crushed red pepper flakes, ½ teaspoon salt, 1 tablespoons olive oil
- Bake for 25 minutes then flip the peppers and stir the onion and garlic. Bake for another 20 minutes, until the peppers are soft, wrinkled, and browned.
- Meanwhile, cook the pasta according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.16 ounces angel hair pasta, 1 cup reserved pasta water
- Carefully transfer the hot roasted vegetables to a large blender rated for hot foods. Add the reserved pasta water and blend until smooth.
- Pour in the heavy cream and pulse a couple of times to combine. Make sure not to over blend; otherwise, the heavy cream starts to thicken and separate.1 ½ cups heavy cream
- Pour the sauce into the pot used to cook the pasta. Bring the sauce to a gentle simmer over low-medium heat. Don't let it boil or bubble. Boiling causes separate and a gritty sauce. Add the Parmesan and cook for at least 20 minutes, stirring often, until the sauce reduces slightly and begins to thicken.1 cup freshly grated Parmesan cheese
- Add the cooked pasta and toss until evenly coated. Serve with additional Parmesan and chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat over low heat on the stovetop, stirring occasionally, until warmed through.
- You can use any type of pasta that you like. Angel hair is what we had handy.
Nutrition Facts
Roasted Red Pepper Pasta with Fresh Peppers
Serving Size
1.5 cups
Amount per Serving
Calories
594
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
85
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
82
mg
27
%
Sodium
516
mg
22
%
Potassium
379
mg
11
%
Carbohydrates
65
g
22
%
Fiber
4
g
16
%
Sugar
6
g
7
%
Protein
17
g
34
%
Vitamin A
2360
IU
47
%
Vitamin C
53
mg
64
%
Calcium
215
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
