Creamy Roasted Red Pepper Pasta (Blender Sauce)
This Creamy Roasted Red Pepper Pasta is SO EASY! A luscious blender sauce with smoky sweetness that pairs perfectly with your favorite pasta.
Servings: 4 servings
Ingredients
- 8 ounces pasta choose your favorite kind; penne, fettuccine, or rigatoni work wonderfully
- 2 large roasted red peppers peeled and seeded
- 1 cup heavy cream
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your choice of 8 ounces of pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
- In your blender, combine the peeled and seeded roasted red peppers, 1 cup of heavy cream, minced garlic, olive oil, salt, black pepper, and optional red pepper flakes. Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasoning as needed.
- Pour the blended sauce into a saucepan and gently warm over medium-low heat. Stir occasionally to prevent sticking. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the drained pasta directly to the warmed sauce. Toss well to ensure every piece is coated in that luscious creamy roasted red pepper sauce. Stir in the grated Parmesan cheese so it melts smoothly into the sauce.
- Plate your pasta and finish with fresh basil leaves for a pop of color and freshness. Serve immediately and enjoy the rich, smoky flavors of this delightful dish.
Equipment
- Blender
- Large Pot
- Colander
- Spoon or spatula
- Grater
Notes
- Use jarred roasted red peppers if short on time, but drain well to avoid watery sauce.
- Reserve pasta water to adjust sauce consistency as needed.
- Reheat leftovers gently with a splash of cream or milk to prevent sauce breaking.