Creamy Roasted Red Pepper Pasta – Ready in 30 Minutes!
If you’re looking for a weeknight dinner that feels a little fancy but won’t break the bank, this creamy roasted red pepper pasta is about to become your new best friend.
The sauce is silky, smoky, and so deeply flavorful that nobody at the table will believe it came together in just 30 minutes.
Best of all, this cozy bowl of goodness is so affordable…proof that delicious dinners don’t have to cost a fortune!
I made this with a high protein red lentil pasta (from Trader Joes!) and plan to make it again soon with some additional protein…either ground turkey or ground chicken!
Love a delicious, affordable and high protein option for dinner…that everyone will love!
Rich, creamy roasted red pepper pasta on the table in 30 minutes…a budget-friendly weeknight dinner the whole family will love!
Ingredients
- 12 oz. jar roasted red pepper drained
- 1 Tbsp minced garlic
- 1 cup chicken or vegetable stock
- 1 cup heavy cream
- 12 oz. small shell pasta pasta
- salt and pepper to taste
- basil garnish
Instructions
-
In a stock pot, boil the pasta as directed. Drain well.
-
While the pasta is cooking, prepare the creamy roasted red pepper sauce. Blend the drained roasted red peppers with the garlic and chicken stock.
-
Pour the roasted red pepper sauce into a large skillet and then add about 1/2 cup of warm water and swirl around in the blender cup to get out the remaining sauce. Add to the skillet. Bring the roasted red pepper sauce to bubbling, then swirl in the heavy cream. Whisk until sauce is smooth.
-
Once the pasta is cooked, gently add it to the creamy roasted red pepper sauce and season with salt and pepper to taste. Garnish with fresh chopped basil. Enjoy!
