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Creamy Roasted Red Pepper Penne is a dish that tantalizes the taste buds and warms the heart, making it a beloved staple in kitchens around the globe. This delectable pasta dish combines the rich, sweet flavors of roasted red peppers with the comforting creaminess that perfectly coats al dente penne pasta. It is not only a feast for the senses but also a versatile recipe that can be adapted to fit various dietary preferences, whether you're vegetarian, vegan, or simply looking for a delicious meal that everyone can enjoy.

Creamy Roasted Red Pepper Penne

Discover the deliciousness of Creamy Roasted Red Pepper Penne, a comforting pasta dish made with roasted red peppers, creamy goodness, and fresh herbs. This versatile recipe is perfect for any dietary preference, whether vegetarian or vegan, making it a beloved favorite for family and friends. Our guide takes you through the essential ingredients, easy preparation steps, and cooking techniques to help you create this culinary delight at home. Elevate your dining experience with this flavorful dish that embodies the essence of Mediterranean cuisine.
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

1 cup heavy cream

1 cup vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Chili flakes (optional, for an extra kick)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half and remove the seeds. Place the pepper halves, cut side down, on a baking sheet. Drizzle with olive oil to coat lightly. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove them from the oven and allow to cool for a few minutes before peeling off the charred skins.

    Cook the Pasta: While the peppers are roasting, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Once boiling, add the penne pasta and cook according to the package instructions until it reaches al dente texture. Drain the pasta and set aside, reserving a small cup of pasta water in case you need to loosen the sauce later.

      Sauté Aromatics: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for approximately 3-4 minutes until it becomes translucent. Add the minced garlic and continue to sauté for an additional minute until fragrant.

        Blend the Sauce: After peeling the roasted peppers, add them to the skillet with the sautéed onion and garlic. Pour in the vegetable broth and stir in the dried basil, oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes to infuse the flavors. Next, carefully transfer everything to a blender and blend until smooth and creamy.

          Make it Creamy: Return the blended roasted red pepper sauce to the skillet over medium heat. Stir in the heavy cream and bring it to a gentle simmer, allowing the sauce to thicken slightly. Once it has thickened, stir in the grated Parmesan cheese until it melts completely and is well combined.

            Combine Pasta and Sauce: Add the cooked penne directly into the creamy roasted red pepper sauce. Toss gently to ensure the pasta is evenly coated. Heat the pasta and sauce together for 2-3 minutes, stirring frequently. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

              Serve & Garnish: Transfer the creamy roasted red pepper penne to serving plates while hot. Garnish with fresh basil leaves and a sprinkling of chili flakes for extra heat, if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  Presentation Tips: Serve the pasta in shallow bowls, garnishing with a sprig of fresh basil and a light drizzle of olive oil for an elegant touch.