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Creamy Roasted Red Pepper Pasta Recipe

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This Creamy Roasted Red Pepper Pasta is a vibrant and comforting dish featuring a smooth sauce made from blended roasted red peppers, cream, sautéed onion, garlic, and herbs. Enhanced with tangy lemon juice, savory Kalamata olives, fresh basil, and topped with grated Parmesan, this Italian-inspired recipe offers a deliciously creamy and flavour-packed meal perfect for any pasta lover looking to brighten up their dinner routine.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 340 g (12 ounces) dried fusilli pasta

Sauce

  • 1 cup roasted red peppers/capsicums – roughly chopped (about two large peppers)
  • 2 tablespoons extra virgin olive oil
  • 1 medium brown/yellow onion – finely chopped
  • 3 large cloves of garlic – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice (add to taste)
  • ¾ cup (180 ml) heavy whipping/thickened cream
  • 1 teaspoon dried oregano
  • ¼ teaspoon red chilli pepper flakes (or to taste)
  • ½ cup (90 g) Kalamata olives – pitted and cut into three pieces
  • 1 cup pasta water (reserved before draining pasta, may not need all)
  • ¼ cup fresh basil leaves – finely chopped
  • Sea salt and pepper – to taste

For Serving

  • Parmesan cheese – freshly grated

Instructions

  1. Boil the Pasta: Bring a large saucepan of water to a rolling boil, then salt it generously. Add the fusilli pasta and cook, stirring occasionally to prevent sticking, until just al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. Sauté Onion: Heat olive oil in a large frying pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and lightly golden brown.
  3. Add Garlic: Stir in the chopped garlic and cook for another minute to release its aroma without burning.
  4. Cook Tomato Paste: Push the onion and garlic mixture to the side of the pan to create a hot spot. Add the tomato paste and cook it for about 2 minutes to deepen its flavor, then mix it into the onion and garlic. Turn off the heat.
  5. Blend Sauce Base: In a small food processor, combine the roasted red peppers, lemon juice, and the onion mixture. Blend until smooth and creamy.
  6. Combine Sauce and Cream: Return the blended pepper mixture to the frying pan and heat over medium. Stir in the heavy cream, dried oregano, and red chili flakes. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
  7. Finish the Sauce: Add the Kalamata olives and the cooked fusilli pasta into the pan. Gradually add reserved pasta water a little at a time to loosen the sauce and bring everything together into a creamy consistency.
  8. Serve: Adjust seasoning if necessary, then serve the pasta garnished with freshly chopped basil and a generous sprinkling of grated Parmesan cheese for extra richness.

Notes

  • Note 1: Weighing the pasta ensures accurate portioning and optimal texture.
  • Note 2: Roasting your own red peppers enhances the smoky flavor, but jarred roasted peppers work well.
  • Note 3: Extra virgin olive oil adds richness and depth to the sauce base.
  • Note 4: Lemon juice brightens the sauce and can be adjusted to suit your preferred tanginess.
  • Note 5: Heavy cream creates the luscious texture—substitutes may alter the creaminess.
  • Note 6: Pasta water is reserved to adjust sauce consistency and help it cling to the pasta.
  • Note 7: Season salt and pepper carefully, as Kalamata olives add natural saltiness to the dish.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

Find it online: https://dishiary.com/creamy-roasted-red-pepper-pasta-recipe/