Description
This Summer Roasted Red Pepper Penne Pasta combines the sweetness of roasted red peppers with a creamy sauce. Tossed with al dente penne pasta, it makes the perfect light summer meal that’s both flavorful and satisfying.
Ingredients
1 lb penne pasta
2 large red bell peppers, roasted and peeled
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
1/4 cup pine nuts (optional)
Instructions
Preheat the oven to 400°F (200°C). Roast the red bell peppers by placing them on a baking sheet and cooking for about 20-25 minutes until charred. Once roasted, remove the skins and seeds.
Cook the penne pasta according to package directions, then drain and set aside.
In a blender or food processor, blend the roasted peppers with olive oil, garlic, and a pinch of salt and pepper until smooth.
In a large skillet, heat the pepper sauce over medium heat. Add the cream and stir to combine. Let simmer for 3-4 minutes.
Toss the cooked penne pasta into the sauce, stirring until fully coated.
Sprinkle with Parmesan cheese, fresh basil, and pine nuts (optional).
Serve immediately.
Notes
You can store leftover pasta in an airtight container in the fridge for up to 3 days.
For a lighter version, swap heavy cream for a plant-based alternative like coconut milk
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450 mg
- Sugar: 6 g
- Sodium: 450 g