Description
Creamy Roasted Red Pepper Pasta, a rich, flavorful recipe with basil, coconut milk & parmesan—perfect comfort food made easy.
Ingredients
Scale
- 12 oz jar roasted red peppers (drained, liquid removed)
- ½ cup cooking broth (vegetable or chicken)
- 1 cup full‑fat coconut milk (with the cream on top of the can)
- ½ cup fresh basil leaves
- 2 garlic cloves, minced
- ½ teaspoon sea salt (adjust to taste)
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 lb pasta of choice (gluten‑free or regular)
- Optional: black pepper, red pepper flakes for heat, olive oil for finishing
Instructions
- Cook the pasta.
Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain, reserving about ½ cup of pasta water. - Prepare the roasted red pepper sauce base.
In a blender, combine roasted red peppers, broth, coconut milk (cream included), basil, garlic, and salt. Blend until smooth. - Heat the sauce.
Transfer sauce to a skillet over medium heat. Simmer gently (do not boil) for 5–7 minutes until slightly thickened. - Add the Parmesan.
Stir in Parmesan cheese and mix until melted and smooth. Add pasta water if needed to thin the sauce. - Combine with pasta.
Add drained pasta to the sauce. Toss to coat. Adjust seasoning if needed. - Serve.
Garnish with fresh basil and extra Parmesan. Optional: a drizzle of olive oil for richness.
Notes
Blend the sauce thoroughly for the smoothest texture.
Always taste and season after adding Parmesan.
Reserve pasta water—it helps adjust consistency.
Sauté garlic beforehand if you want a mellower flavor.
For extra freshness, add basil just before serving.
Keywords: Creamy Roasted Red Pepper Pasta