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In the expansive world of pasta dishes, few can rival the vibrant and flavorful experience of Roasted Red Pepper & Spinach Pasta. This recipe stands out not only for its stunning visual appeal, with its rich hues of red and green, but also for its delightful combination of taste and nutrition. The dish harmoniously blends the sweet, smoky notes of roasted red peppers with the fresh, earthy flavor of spinach, all enveloped in a creamy sauce that elevates it to a culinary masterpiece. Whether you're looking for a quick weeknight dinner or aiming to impress guests at a dinner party, this pasta dish is sure to satisfy.

Roasted Red Pepper & Spinach Pasta

Discover the vibrant and delicious Roasted Red Pepper & Spinach Pasta that combines sweet, smoky roasted peppers with fresh spinach in a creamy sauce. This dish is not only visually stunning but also packed with nutrients, making it perfect for a quick weeknight dinner or an impressive dish for guests. Learn about ingredient choices, preparation steps, and even dietary adaptations to suit your needs. Enjoy this gourmet pasta experience that delights the senses!
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Ingredients
  

12 oz (340g) pasta of your choice (linguine or penne are excellent options)

2 large red bell peppers

2 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

5 oz (140g) fresh spinach

1 cup heavy cream (or substitute with a non-dairy alternative such as coconut cream or cashew cream)

¾ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and black pepper to taste

½ teaspoon crushed red pepper flakes (optional, for a spicy kick)

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil to enhance flavor. Roast in the preheated oven for approximately 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and allow them to cool slightly. Once cooled enough to handle, peel off the charred skins and chop the peppers into thin strips.

    Cook the Pasta: In a large pot, bring salted water to a rapid boil. Add your selected pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve about 1 cup of the starchy pasta water to help adjust the sauce’s consistency later. Drain the pasta and set aside.

      Sauté the Garlic & Spinach: In a spacious skillet, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, stirring frequently, until fragrant. Next, add in the fresh spinach, cooking for approximately 2-3 minutes until it wilts down significantly.

        Make the Sauce: Lower the heat to a gentle simmer and carefully pour in the heavy cream. Stir in the chopped roasted red peppers, allowing the mixture to begin warming through. Gradually add the grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. If the sauce becomes too thick, gradually stir in the reserved pasta water, a few tablespoons at a time, until you achieve your desired creamy consistency. Season generously with salt, black pepper, and crushed red pepper flakes if you like a bit of heat.

          Combine: Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to ensure that each piece of pasta is evenly coated with the rich sauce. Let it cook for an additional minute, allowing everything to heat through beautifully.

            Serve: Divide the creamy roasted red pepper and spinach pasta among serving bowls. Garnish each bowl with fresh basil leaves for a burst of color and flavor, along with an extra sprinkle of Parmesan cheese if desired. Enjoy your mouth-watering creation!

              Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings