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Creamy Roasted Red Pepper Penne is a delightful dish that marries the rich, sweet flavor of roasted red peppers with the satisfying texture of penne pasta. This recipe is not just a meal; it's a celebration of flavor that elevates your dining experience, whether it's a casual weeknight dinner or a special occasion. The creamy sauce, infused with the vibrant essence of roasted red peppers, creates a luscious coating that clings to every piece of pasta, promising a bite that's as comforting as it is indulgent.

Creamy Roasted Red Pepper Penne

Indulge in the rich flavors of Creamy Roasted Red Pepper Penne! This delightful dish combines the sweetness of roasted red peppers with penne pasta, creating a creamy, comforting experience. Perfect for any occasion, it's vegetarian-friendly and can easily adapt to various dietary needs. Serve it alongside a fresh salad or garlic bread, and elevate the meal with a glass of white wine. Discover the joy of cooking with this vibrant and satisfying recipe!
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Ingredients
  

12 oz penne pasta

2 large red bell peppers

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half lengthwise, removing the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove from the oven and allow to cool. Once cooled enough to handle, peel off the charred skins and set the roasted peppers aside.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

      Prepare the Sauce: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and continue to sauté for an additional minute until fragrant, being careful not to let the garlic burn.

        Blend the Peppers: In a blender or food processor, combine the roasted red peppers, sautéed onion and garlic, vegetable broth, Italian seasoning, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.

          Incorporate the Cream: Pour the blended red pepper mixture back into the skillet over medium heat. Stir in the heavy cream and bring the sauce to a gentle simmer. Allow the sauce to thicken slightly, which should take about 5 minutes. Gradually stir in the grated Parmesan cheese until it melts and is fully incorporated into the sauce.

            Toss the Pasta: Add the cooked penne pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy red pepper sauce. Taste and adjust seasoning with additional salt and pepper as desired.

              Serve: Plate the creamy roasted red pepper penne, garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese if desired.

                Enjoy this delightful and creamy roasted red pepper penne!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4