Easy Roasted Red Pepper Pasta
389kcal
Ingredients
- 12 ounces pasta cooked and drained
- 3 tbsp unsalted butter divided or margarine
- 1 small red onion diced
- 4 cloves garlic minced
- 16 ounces roasted red peppers from a jar, drained
- 1 cup vegetable broth or chicken broth
- 1/2 tsp salt
- 1 tbsp fresh minced parsley or 1 tsp dried parsley flakes
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/8 tsp red pepper flakes optional
Equipment
Instructions
- Cook pasta according to package directions.
- In a large skillet, melt 2 tablespoons butter. Add onions and garlic and cook over medium-heat until onions are softened and garlic is fragrant 2 - 3 minutes.
- Scrape skillet ingredients into bowl of food processor. Add roasted red peppers. Cover and pulse until smooth.
- Heat remaining butter in same skillet. Transfer red pepper puree from food processor to skillet. Add broth, salt, pepper and parsley. Stir to combine and cook until heated thru. Stir in cream, parmesan cheese and red pepper flakes. Cook until sauce begins to thicken.
- Drain pasta and add to skillet. Toss to coat with sauce and add additional salt and pepper to taste.
- Transfer to serving plate and garnish with additional parsley and parmesan cheese.
Nutrition
Serving1cupCalories389kcalCarbohydrates49gProtein12gFat16gSaturated Fat10gCholesterol48mgSodium1533mgPotassium294mgFiber3gSugar3gVitamin A1079IUVitamin C38mgCalcium164mgIron2mg