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A vibrant, creamy pasta sauce made from sweet roasted red peppers, garlic, and a touch of cream. This elegant yet easy weeknight dinner comes together in under 30 minutes and is packed with flavor.
Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
While the pasta cooks, prepare the aromatics for the sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
Blend the sauce until smooth. Carefully transfer the cooked onion and garlic mixture to a high-speed blender. Add the drained roasted red peppers, vegetable broth, and heavy cream to the blender. Blend on high until the sauce is completely smooth and creamy.
Combine the sauce and pasta. Pour the blended sauce back into the skillet and set over medium-low heat. Bring to a gentle simmer, then stir in the grated Parmesan cheese until it has fully melted into the sauce. Season with salt and black pepper to taste. Add the drained pasta to the skillet with the sauce and toss well to coat everything evenly.
If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh basil and an extra sprinkle of Parmesan cheese.
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A vibrant, creamy pasta sauce made from sweet roasted red peppers, garlic, and a touch of cream. This elegant yet easy weeknight dinner comes together in under 30 minutes and is packed with flavor.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 443.59 calories per serving with 13.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace heavy cream with full-fat coconut milk or a cashew cream (soaked raw cashews blended with water). Use nutritional yeast or a vegan parmesan substitute instead of cheese.
Use your favorite brand of gluten-free pasta. Make sure to cook it according to its specific package instructions as cooking times can vary.
Stir in grilled chicken, sautéed shrimp, or a can of drained chickpeas along with the pasta to make the dish more substantial.
For a lighter version, replace the heavy cream with evaporated milk or Greek yogurt (stir in off-heat). You can also add a handful of fresh spinach to the sauce for extra nutrients.