Pasta With Roasted Red Pepper And Cream Sauce Recipe

Name: Pasta With Roasted Red Pepper And Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked gluten-free seashell pasta (such as Tinkyada); 2 teaspoons extra-virgin olive oil; 1/2 cup finely chopped onion; 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped; 2 teaspoons balsamic vinegar; 1 cup half-and-half; 1 tablespoon tomato paste; 1/8 teaspoon ground red pepper; 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided; Thinly sliced fresh basil (optional)

Servings: persons

1 pound uncooked gluten-free seashell pasta (such as Tinkyada)
2 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

1
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2
Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until thoroughly heated. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.
3
Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
4
Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each serving with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.
5
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577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound uncooked gluten-free seashell pasta (such as Tinkyada), 2 teaspoons extra-virgin olive oil, 1/2 cup finely chopped onion, 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped, and more.

Yes, Pasta With Roasted Red Pepper And Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Roasted Red Pepper And Cream Sauce

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