Rich, tangy, and irresistibly creamy, this Roasted Red Pepper Pasta is a quick comfort meal with gourmet flair. The roasted red peppers form the base of a silky sauce, blended with garlic and cream, then tossed with pasta and topped with briny feta for a burst of flavor.
Ingredients:
- 12 oz pasta of choice (penne or rigatoni work well)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup crumbled feta cheese
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Make the Sauce:
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. In a blender or food processor, blend the roasted red peppers with cream until smooth. Pour the sauce into the skillet with garlic. Simmer over medium heat for 5-7 minutes, stirring occasionally. Season with salt, pepper, and smoked paprika, if using.
Combine and Serve:
Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency. Divide among plates and top with crumbled feta cheese. Garnish with fresh herbs like basil or parsley, if desired.
Recipe Tips:
- Add spinach or mushrooms for extra texture.
- Use Greek yogurt for a lighter sauce.
FAQs:
Can I make this vegan?
Yes! Use coconut cream and vegan feta.
What pasta shape is best?
Short shapes like penne or shells hold the sauce well.
