Best 2 Quick And Easy Roasted Red Pepper Pasta Recipes
Indulge in a culinary adventure with our delectable Roasted Red Pepper Pasta, a symphony of flavors that dances on your palate. This quick and easy dish is a delightful blend of textures and tastes, featuring tender pasta tossed in a luscious roasted red pepper sauce. The vibrant red peppers, roasted to perfection, impart a smoky sweetness that harmonizes beautifully with the savory garlic and tangy sun-dried tomatoes. Complementing this symphony of flavors is the creamy goat cheese, adding a rich and velvety texture that elevates the pasta to a new level of indulgence.
But our culinary journey doesn't end there. This article presents a trio of equally enticing pasta recipes to tantalize your taste buds. The Sun-Dried Tomato Pesto Pasta bursts with freshness, combining sun-dried tomatoes, basil, and pine nuts in a vibrant pesto sauce. The Spinach and Feta Stuffed Shells offer a delightful surprise, with tender pasta shells filled with a savory spinach and feta filling, bathed in a creamy tomato sauce. And for those who crave a classic, the crowd-pleasing Creamy Pesto Pasta delivers with its rich and flavorful pesto sauce, made with fresh basil, Parmesan cheese, and pine nuts.
Each recipe is meticulously crafted with step-by-step instructions and a list of readily available ingredients. Whether you're a seasoned chef or a novice in the kitchen, these recipes guarantee a delightful culinary experience. So, embark on this flavorful journey, explore the diverse pasta dishes we've curated, and treat your taste buds to a symphony of flavors. Happy cooking!
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
Tips:
- To make the roasted red peppers, preheat your oven to 400°F (200°C) and toss the bell peppers with olive oil and salt. Roast for 30-40 minutes, or until the peppers are soft and slightly charred.
- Once the peppers are roasted, remove them from the oven and let them cool slightly. Then, peel and remove the seeds and stems.
- For the pasta, cook it according to the package directions. Drain the pasta and set it aside.
- To make the sauce, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the roasted red peppers, sun-dried tomatoes, artichoke hearts, and olives to the skillet. Cook for 5-7 minutes, or until heated through.
- Add the cooked pasta to the skillet and stir to combine. Season with salt and pepper to taste.
- Serve the pasta with grated Parmesan cheese and fresh basil.
Conclusion:
This Quick and Easy Roasted Red Pepper Pasta recipe is a flavorful and easy-to-make dish that is perfect for a quick weeknight dinner. The roasted red peppers give the pasta a slightly sweet and smoky flavor, while the sun-dried tomatoes, artichoke hearts, and olives add a savory and briny flavor. The sauce is simple to make and comes together in just a few minutes. This pasta is also a great way to use up leftover roasted red peppers. Leftovers will keep in the refrigerator for up to 3 days.
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