Creamy Roasted Red Pepper Pasta

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Looking for a new pasta recipe? Look no further, my friends – you’ll love this one! This dreamy pasta dish is fresh, creamy and packed full of flavour. You’ll need some sort of blender but no other specialist equipment (although I’ll be even more impressed if you make your own pasta!).

If you do want to make your own pasta, then I highly recommend this one. You can make spaghetti, tagliatelle, linguine and lasagna sheets! My favourite blender is this Ninja blender but if you want a cheaper one try out this Breville blender. Not only can you use these for this pasta recipe but they’re fabulous for smoothies, and could even be used for my Roasted Red Pepper Hummus.

Advice on Cooking Pasta

Cooking pasta is incredibly easy, and yet so many people don’t do it justice. In fact, I did it wrong for years! Here’s how to get the best pasta!

1. Boil water in the pan.
2. Once boiling, add a small handful of salt and give it a stir.
3. Add pasta to the pan, making sure all pasta is covered with water, and simmer at a medium-high heat.
4. Boil for exactly the amount of time stated on the packaging. I like my pasta al dente (a little firm), and this is the lowest amount of time stated on the package.
5. Before you drain, always save a bit of pasta water to add to your sauce.

Print Recipe

Roasted Red Pepper Pasta

A deliciously creamy roasted red pepper pasta. Add your favourite pasta type.

Cook Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: Cheese, Healthy, Pasta

Servings: 2 people

Author: diningwithali

Ingredients

• 200 g pasta I like to use tagliatelle or penne but you can use whatever you like
• 1 red bell pepper
• 1 chicken stock cube
• 150 ml low fat creme fraiche
• 50 ml water
• 1 large chicken breast
• 1-2 cloves of garlic
• 1/2 red onion
• 200 g mushrooms thinly sliced
• 50 g spinach optional
• 15 g Pecorino Romano

Instructions

• Roast the red pepper for 40-50 minutes until the skin is nicely browned.
• To blender, add roasted pepper, stock cube, creme fraiche and water. Blend until smooth.
• To a large frying pan, add olive oil and chopped garlic. Turn to a medium heat, before adding the chicken breast. Season with preferred seasoning. I like to use sea salt, cracked black pepper, chilli flakes and smoked paprika.
• Once the chicken is cooked, add red onion and mushrooms.
• Once the mushrooms have softened, add blender red pepper sauce alongside the spinach. Simmer for 5-10 minutes.
• In the meantime, cook your pasta. Don't forget to reserve some pasta water before draining.
• Add the pasta to the sauce along with a cup of pasta water. Continue adding pasta water until the sauce is at your desired consistency.
• Add grated Pecorino Romano, mix and serve. Top with a little extra Pecorino Romano and parsley (optional).

Adjustments

Vegetarian

• Remove chicken breast, or replace with quorn chicken.
• Replace chicken stock with vegetable stock.

Vegan

• Remove chicken breast, or replace with quorn chicken.
• Replace chicken stock with vegetable stock.
• Replace creme fraiche with soy soured cream.
• Remove Pecorino Romano, or replace with nutritional yeast.

Video Tutorial

I’d love to what you think of this recipe – I’m very proud of it. Happy cooking!