Creamy Roasted Red Pepper Pasta with Feta
A delicious Creamy Roasted Red Pepper Pasta with Feta that's perfect for any meal.
Equipment
- oven
- blender
- Skillet
- Pot
- Baking Sheet
Ingredients
Pasta
- 12 ounces pasta (penne or fettuccine)
Sauce Ingredients
- 2 large red bell peppers
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Cooking Instructions
- Preheat oven to 425°F (220°C) and place whole red peppers on a baking sheet.
- Roast peppers for 20–25 minutes until charred and tender.
- Remove peppers, let cool slightly, then peel off skins and remove seeds.
- Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- In a blender, combine roasted peppers, garlic, olive oil, and heavy cream. Blend until smooth.
- Pour the sauce into a large skillet over medium heat.
- Stir in feta cheese, Parmesan cheese, and dried basil. Cook until creamy and smooth.
- Add cooked pasta to the sauce and toss to coat evenly.
- Add reserved pasta water gradually until desired consistency is reached.
- Season with salt and black pepper, garnish with fresh parsley, and serve warm.
Notes
Use freshly roasted peppers for the best smoky flavor, but jarred roasted peppers can save time. Add grilled chicken or shrimp for extra protein. Adjust consistency with pasta water for a perfectly silky sauce. Store leftovers in the fridge for up to 3 days and reheat with a splash of cream or water.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 120mgCalcium: 200mgIron: 2.5mg
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