Creamy Roasted Red Pepper Pasta
Upgrade pasta night with this flavorful 30-minute roasted red pepper pasta recipe! The gorgeous cream sauce is paired with fresh basil and spinach for an easy to make yet special meal.
Servings: 4
Ingredients
- 8 ounces DeLallo Bucatini Pasta
- 1 (12 ounce) jar DeLallo Roasted Red Peppers drained
- 2-3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups (packed) fresh baby spinach
- 1 small handful fresh basil
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the drained roasted red peppers, garlic, Italian seasoning, and olive oil to a food processor and blend until smooth.
- To a skillet, melt the butter over medium heat and cook the onion for 4-5 minutes or until softened and lightly browned.
- Add the roasted red pepper mixture, cream, and Dijon mustard to the skillet and cook until it's thickened up a bit (about 7-8 minutes), stirring occasionally. This is not meant to be a super thick sauce. Give it a taste and season with salt & pepper (I am generous with both).
- Stir in the spinach and basil, then add in the drained pasta and toss until the spinach has wilted (add a splash of the hot pasta water prior to draining the pasta if desired, especially if you want to thin the sauce more).
- Serve immediately with freshly grated parmesan cheese.
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