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To make Roasted Red Pepper One Pot Pasta, you will need: - 12 oz penne pasta - 3 large roasted red peppers (jarred or homemade) - 4 cloves garlic, minced - 1 medium onion, diced - 2 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - ½ cup grated Parmesan cheese (optional) - Olive oil for drizzling You can add more flavor and fun with these: - Fresh basil leaves for garnish - Red pepper flakes for a spicy kick - Cooked chicken or shrimp for protein - Other veggies, like zucchini or bell peppers If you need to change things up, here are some swaps: - Use whole wheat pasta for added fiber. - Almond milk or coconut cream can replace heavy cream for a lighter option. - Any broth works; chicken or beef can replace vegetable broth. - Use nutritional yeast instead of Parmesan for a vegan option. Start by making the roasted red pepper sauce. Take your roasted red peppers, garlic, and vegetable broth. Add them to a blender. Blend until smooth. This creates a creamy, rich sauce that will coat your pasta. Use jarred peppers for ease or roast your own for extra flavor. Next, grab a large pot or Dutch oven. Heat a drizzle of olive oil over medium heat. Add the diced onion. Sauté until it turns translucent, about 3 to 4 minutes. This step builds a great flavor base for your dish. The smell will be amazing! Now, it's time to add the sauce. Pour in your blended roasted red pepper sauce. Stir in the heavy cream, dried basil, oregano, salt, and pepper. Mix well. Then, add the penne pasta. Stir to coat it evenly. Bring the mixture to a gentle simmer. Cover the pot and cook for about 10 to 12 minutes. Stir occasionally until the pasta is al dente. Once done, mix in the cherry tomatoes and fresh spinach. Cook for another 2 minutes, just until the spinach wilts. If you want, add grated Parmesan cheese and stir until it melts. Enjoy the creamy goodness! To get the best flavor in your Roasted Red Pepper One Pot Pasta, use fresh ingredients. Fresh garlic and onions bring out the best taste. If you can, roast your own peppers. It adds a deep, sweet flavor that jarred ones can't match. Blend the roasted peppers well for a smooth sauce. This helps the flavors mix well with the pasta. Cook the penne pasta in the sauce. This way, it absorbs all the flavor. Stir the pasta often while cooking. This helps prevent it from sticking to the pot. When cooking, taste the pasta a minute or two before the time is up. You want it al dente, which means it should be firm but not hard. This keeps your pasta from getting mushy. When serving, use deep bowls to hold the creamy pasta. Sprinkle extra Parmesan cheese on top for a nice touch. A drizzle of olive oil adds shine and flavor. For a pop of color, add fresh basil leaves as a garnish. You can also add some halved cherry tomatoes on top for extra flair. Serve it hot for the best experience! {{image_2}} You can add protein to your Roasted Red Pepper One Pot Pasta for extra flavor. Chicken, shrimp, or sausage works well. Cook the protein before adding it to the pot. For chicken, cook diced pieces until golden brown. For shrimp, sauté until pink. Stir it in at the end for a hearty meal. You can also use canned chickpeas for a plant-based option. To make this dish vegan or dairy-free, swap the heavy cream. Use coconut cream or cashew cream instead. Both options give a rich taste, just like heavy cream. Replace the Parmesan cheese with nutritional yeast for a cheesy flavor. This keeps your dish creamy and tasty without dairy. You can boost flavor by adding seasonal veggies. In spring, toss in fresh asparagus or peas. In summer, try zucchini or bell peppers. In fall, add roasted butternut squash or kale. Just chop the veggies and add them when the pasta is almost done. They will cook quickly and stay vibrant. This keeps your meal fresh and colorful. To keep your Roasted Red Pepper One Pot Pasta fresh, let it cool first. Use an airtight container to store the leftovers. Place the pasta in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your leftovers, heat them gently. You can use a microwave or a pot on the stove. For the microwave, place the pasta in a bowl and cover it. Heat for 1-2 minutes, stirring halfway. If using the stove, add a splash of water or broth. Stir as it warms to keep it creamy. If you choose to freeze your pasta, pack it in a freezer-safe container. Leave some space for expansion. It can last up to 3 months in the freezer. To reheat, thaw in the fridge overnight. Then, follow the reheating instructions. This way, you’ll have a quick meal ready to go! Yes, you can use different pasta shapes. Fusilli, farfalle, or even spaghetti work well. Each type gives a unique texture. Just keep an eye on cooking times, as they may vary. Choose a pasta shape that you enjoy most! To add heat, use red pepper flakes or diced jalapeños. Stir them in when you sauté the onions. You can also add hot sauce to the sauce blend for more kick. Adjust to your taste, and feel free to experiment! Yes, you can use gluten-free pasta. Many brands offer great options that cook well. Substitute vegetable broth with a gluten-free version too. Just check labels to ensure all ingredients are gluten-free. Enjoy your creamy pasta without worry! This article covered how to make a delicious pasta dish with a roasted red pepper sauce. You learned about key ingredients, options for customization, and how to swap items based on what you have. The step-by-step guide walked you through each stage, from preparing the sauce to cooking the pasta. I shared tips for great flavor and perfect presentations. At the end, you learned ways to store leftovers and heat them up. Explore different variations for protein, vegan options, and seasonal veggies. Enjoy your cooking!

Roasted Red Pepper One Pot Pasta

Savor the flavors of Roasted Red Pepper One Pot Pasta, an easy and delicious dish perfect for busy weeknights! Made with simple ingredients like creamy roasted red peppers, garlic, and fresh spinach, this one pot meal is not just quick to prepare but also packed with flavor. Ready in just 30 minutes, it's a crowd-pleaser your family will love. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

12 oz penne pasta

3 large roasted red peppers (jarred or homemade)

4 cloves garlic, minced

1 medium onion, diced

2 cups vegetable broth

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach

½ cup grated Parmesan cheese (optional)

Olive oil for drizzling

Instructions
 

Prepare the Sauce: In a blender, combine the roasted red peppers, minced garlic, and vegetable broth. Blend until smooth to create a creamy sauce.

    Sauté Aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

      Combine Ingredients: Pour the blended red pepper sauce into the pot with the onions. Stir in the heavy cream, dried basil, dried oregano, salt, and pepper.

        Cook the Pasta: Add the penne pasta to the pot and stir to coat evenly with the sauce. Bring the mixture to a gentle simmer, cover the pot, and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente.

          Add Vegetables: Once the pasta is cooked, stir in the halved cherry tomatoes and fresh spinach. Cook for another 2 minutes or until the spinach is wilted.

            Finish with Cheese: If using, stir in the grated Parmesan cheese until melted and well combined.

              Adjust Seasoning: Taste and adjust seasoning with more salt and pepper, if needed.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6

                  - Presentation Tips: Serve in bowls with a sprinkle of extra Parmesan cheese on top and a drizzle of olive oil. Garnish with a few fresh basil leaves for an added touch.