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When it comes to pasta dishes that are both flavorful and nutritious, roasted red pepper and spinach pasta takes center stage. This delightful meal combines the rich, smoky sweetness of roasted red peppers with the fresh, vibrant taste of spinach, all enveloped in a creamy sauce that makes for a satisfying culinary experience. Whether you’re preparing a weeknight dinner or hosting a gathering with friends, this dish is sure to impress with its colorful ingredients and robust flavors.

Roasted Red Pepper & Spinach Pasta

Discover the vibrant flavors of roasted red pepper and spinach pasta, a dish that's as healthy as it is delicious. With its creamy sauce and colorful ingredients, this meal is perfect for both weeknight dinners and gatherings. Quick to prepare, it's ideal for cooks of all skill levels. Learn about the key components like whole-grain pasta, nutrient-rich spinach, and the health benefits of garlic and red peppers. Dive into a step-by-step guide to creating this satisfying and nutritious pasta dish that will impress your family and friends. Enjoy a delightful, balanced meal that showcases the beauty of homemade cooking.
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Ingredients
  

12 oz (340g) pasta of choice (penne or farfalle works great)

2 large red bell peppers

2 cups fresh spinach (roughly chopped)

3 cloves garlic (minced)

1 small onion (diced)

1/2 cup heavy cream

1/2 cup grated Parmesan cheese (plus more for serving)

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

Fresh basil leaves (for garnish)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Once done, remove from the oven, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

      Prepare the Sauce: Once the peppers are cool enough to handle, peel off the skin, remove the seeds, and chop the flesh. In a large skillet over medium heat, add olive oil. Sauté the diced onion until it's translucent (about 3-4 minutes). Add the minced garlic, dried oregano, and red pepper flakes (if using), and cook for another minute until fragrant.

        Blend and Combine: Add the chopped roasted red peppers to the skillet with the onions and garlic. Pour in the heavy cream and simmer for about 5 minutes, stirring occasionally. Use an immersion blender to purée the mixture until smooth. (Alternatively, you can transfer the mixture to a blender and blend until smooth, then return it to the skillet.)

          Add Spinach and Cheese: Stir in the chopped spinach and let it wilt into the sauce (about 2 minutes). Then, mix in the grated Parmesan cheese. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. Season with salt and pepper to taste.

            Combine Pasta and Sauce: Add the drained pasta to the skillet and toss until well coated with the sauce. Cook for another minute to heat through.

              Serve: Plate the pasta and garnish with additional Parmesan cheese and fresh basil leaves. Enjoy your delicious Roasted Red Pepper & Spinach Pasta!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings