How to Make Creamy Roasted Red Pepper and Walnut Pasta

Simple Summary

This Roasted Red Pepper and Walnut Pasta is a vibrant, flavorful dish that combines the sweetness of roasted peppers with the crunch of toasted walnuts in a creamy sauce, creating a perfect balance of textures and tastes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) pasta (penne or fusilli work well)
• 2 large red bell peppers
• 1 cup (100g) walnuts, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) pasta cooking water
• 2 tbsp fresh basil, chopped
• 1 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).

2. Cut the red bell peppers in half, remove seeds and stem. Place them cut-side down on a baking sheet lined with parchment paper.

3. Roast the peppers for 25-30 minutes until the skin is charred and blistered.

4. While the peppers are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

5. In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant. Set aside.

6. Once the peppers are roasted, place them in a bowl and cover with plastic wrap for 10 minutes to steam. This will make peeling easier.

7. Peel the skin off the peppers and roughly chop them.

8. In a food processor or blender, combine the roasted peppers, 3/4 of the toasted walnuts, minced garlic, olive oil, and a pinch of salt. Blend until smooth.

9. In a large skillet over medium heat, add the red pepper sauce and cook for 2-3 minutes.

10. Stir in the heavy cream and Parmesan cheese. Add pasta water as needed to reach desired consistency.

11. Add the cooked pasta to the skillet and toss to coat evenly with the sauce.

12. Stir in the chopped basil and red pepper flakes (if using).

13. Serve hot, garnished with the remaining toasted walnuts and extra Parmesan cheese if desired.

Chef's Notes

• For a smoother sauce, you can strain it after blending.
• To make this dish vegetarian, use vegetarian Parmesan cheese.
• For a vegan version, substitute the heavy cream with cashew cream and use nutritional yeast instead of Parmesan.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.
• You can roast the peppers ahead of time to save on prep time.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 20g
• Healthy Fats: 35g (from olive oil and walnuts)
• Rich in Vitamin C from red peppers
• Good source of omega-3 fatty acids from walnuts

Serving Suggestions

• Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Pair with a chilled glass of Pinot Grigio or a light-bodied red wine like Chianti.
• For a complete meal, add grilled chicken or shrimp on top.
• Garnish with extra fresh basil leaves and a drizzle of high-quality extra virgin olive oil for an elegant presentation.