Why Make This Recipe

Creamy Roasted Red Pepper Pasta with Mushrooms is a delightful dish that brings together rich flavors and comforting textures. It’s perfect for a weeknight dinner or a special occasion. The blend of roasted red peppers and mushrooms in a creamy sauce makes this pasta not only tasty but also satisfying. Plus, it’s easy to prepare!

How to Make Creamy Roasted Red Pepper Pasta with Mushrooms

Ingredients:

8 ounces Pasta (penne, fettuccine, or spaghetti) (Cook according to package instructions until al dente.)
2 cups Roasted Red Peppers (Store-bought or homemade.)
1 cup Sliced Mushrooms (Cremini or button mushrooms.)
1 cup Heavy Cream (For a rich and creamy sauce.)
3 cloves Minced Garlic (Enhances the flavor.)
1 cup Grated Parmesan Cheese (For a salty and nutty flavor.)
2 tablespoons Olive Oil (For sautéing.)
Salt (To taste.)
Black Pepper (Freshly ground, to taste.)
1 bunch Fresh Basil Leaves (For garnish.)

Directions:

Start by preparing your pasta. Bring a large pot of salted water to a rolling boil. Once boiling, add your choice of pasta and cook according to the instructions on the package until al dente. This typically takes about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add 1 cup of sliced mushrooms. Sauté the mushrooms for about 5-7 minutes until they become golden brown and tender.
Add 3 cloves of minced garlic to the skillet with the mushrooms. Cook for an additional 1-2 minutes until the garlic is fragrant.
Add 2 cups of roasted red peppers to the skillet. Allow everything to cook together for about 2-3 minutes.
Reduce the heat to low and pour in 1 cup of heavy cream. Stir well to combine all the ingredients and heat through for about 2-3 minutes.
Add 1 cup of grated Parmesan cheese to the skillet, stirring to combine. If the sauce is too thick, add a splash of pasta water.
Season with salt and freshly ground black pepper to taste.
Drain the pasta and add it directly to the skillet with the creamy sauce, tossing gently to coat the pasta evenly.
Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately.

How to Serve Creamy Roasted Red Pepper Pasta with Mushrooms

This dish is best served hot. You can present it in a large bowl or on individual plates. Add a sprinkle of extra Parmesan cheese and some fresh basil leaves on top for a nice touch. Pair it with a simple green salad or some garlic bread to complete your meal.

How to Store Creamy Roasted Red Pepper Pasta with Mushrooms

If you have leftovers, store them in an airtight container in the refrigerator. They should last for about 3-4 days. When you want to reheat it, use a skillet over low heat, adding a splash of cream or pasta water to help loosen the sauce.

Tips to Make Creamy Roasted Red Pepper Pasta with Mushrooms

Make sure to cook the pasta until al dente to avoid sogginess when mixing with the sauce.
You can use homemade roasted red peppers for more flavor, but store-bought is just as good for convenience.
Feel free to add protein like grilled chicken or shrimp for extra heartiness.

Variation

For a lighter option, you can substitute heavy cream with a mixture of Greek yogurt and low-fat milk. You can also add other vegetables like spinach or zucchini for added nutrition.

FAQs

Can I use dried herbs instead of fresh basil?

Yes, you can use dried herbs, but remember that dried herbs are more concentrated. Use about 1 teaspoon of dried basil instead of fresh.

Can I make this recipe vegetarian?

Yes! This recipe is already vegetarian-friendly since it features mushrooms and roasted red peppers.

Can I freeze this pasta?

While it’s best fresh, you can freeze it. Store the pasta in an airtight container and reheat it gently when you’re ready to eat. The texture might change a bit after freezing.

Creamy Roasted Red Pepper Pasta with Mushrooms