Creamy Roasted Red Pepper Pasta with Spinach and Basil
This creamy roasted red pepper pasta is a colorful, cozy, and totally satisfying meatless dinner perfect for busy summer nights. Sweet roasted red peppers, blended with garlic, onions, and a touch of cream, make the sauce irresistibly rich yet light. Tossed with tender pasta and fresh spinach, this dish is loaded with nutrients and bold Italian-inspired flavors. A sprinkle of fresh basil brings brightness, and optional Parmesan adds extra depth. You can use jarred roasted red peppers or roast your own—it’s flexible and fast. Serve this with a side of garlic toast or a crisp green salad for a complete and comforting Meatless Monday dinner that’s anything but boring. Simple to make, easy to love!
Ingredients
12 oz penne or rigatoni pasta
1 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 (12 oz) jar roasted red peppers, drained OR 3 roasted red bell peppers
1/3 cup heavy cream (or coconut cream for dairy-free)
1/4 cup grated Parmesan cheese (optional)
4 cups baby spinach
1/4 cup fresh basil leaves, chopped
Salt and black pepper, to taste
Crushed red pepper flakes, optional
Instructions
1
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2
Sauté the aromatics:
In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 1 minute more.
3
Blend the sauce:
Transfer sautéed onions and garlic to a blender. Add roasted red peppers and cream. Blend until smooth.
4
Finish the sauce:
Return sauce to skillet over low heat. Stir in Parmesan (if using), salt, pepper, and a pinch of red pepper flakes.
5
Combine pasta and spinach
: Add cooked pasta and baby spinach to the skillet. Toss to coat in the warm sauce until spinach wilts.
6
Garnish and serve:
Top with chopped basil and extra Parmesan if desired. Serve hot.
Tags:
#EasyDinner#FamilyDinner#MeatlessMonday#QuickMeals#RoastedRedPepperPasta#SummerRecipes#VegetarianRecipesChefBryanCookingwithchefbryanKUTV
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