Roasted Red Pepper Pasta

This roasted red pepper pasta is very fancy. It has soft pasta covered in a creamy, tasty sauce made from roasted red bell peppers, garlic, onions, and cream. This dish is both comforting and fancy at the same time.

Ingredients:

• 12 ounces pasta of your choice
• 3 large red bell peppers
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 cup vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for topping

Instructions:

Preheat your oven to 400F 200C

Cut the red bell peppers in half, remove the seeds and membranes, and place them on a baking sheet, skin side up

Drizzle the peppers with olive oil and roast them in the oven for about 25-30 minutes, or until the skins are charred and blistered

Remove the peppers from the oven and let them cool slightly

Once cooled, peel off the skins and discard

In a large skillet, heat 2 tablespoons of olive oil over medium heat

Add the minced garlic and chopped onion, and saut until softened and fragrant

Transfer the roasted red peppers to a blender along with the sauted garlic and onion mixture

Blend until smooth

Return the red pepper mixture to the skillet

Stir in the vegetable broth and heavy cream

Season with salt and pepper to taste

Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing it to thicken slightly

While the sauce is simmering, cook the pasta according to the package instructions until al dente

Once the pasta is cooked, drain it and add it to the skillet with the red pepper sauce

Toss to coat the pasta evenly with the sauce

Serve the roasted red pepper pasta hot, garnished with fresh basil leaves and grated Parmesan cheese