Creamy Roasted Red Pepper Pasta Quick and Easy Meal

Ingredients

• 12 oz pasta (fettuccine or penne)
• 2 large red bell peppers
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 0.5 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for garnish fresh basil leaves
• optional crushed red pepper flakes

Instructions

1. Preheat your oven to 450°F (230°C).
2. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Brush them lightly with olive oil. Roast in the oven for 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and allow them to cool.
3. Once cooled, peel the skins off the roasted peppers and chop them into chunks.
4. In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and cook for an additional minute until fragrant.
7. Stir in the roasted red peppers and cooked pasta. Mix well.
8. Pour in the heavy cream, smoked paprika, and grated Parmesan cheese. Stir to combine, allowing the cheese to melt and the sauce to thicken. If the sauce is too thick, add a splash of pasta water.
9. Season with salt, pepper, and crushed red pepper flakes if desired. Mix everything until well incorporated.
10. Remove from heat and serve immediately, garnished with fresh basil leaves.