Description
A luscious and comforting Creamy Roasted Red Pepper Pasta with sautéed mushrooms, garlic, and a rich Parmesan-infused cream sauce, tossed with your choice of pasta and garnished with fresh basil for a burst of vibrant flavor.
Ingredients
Scale
Pasta
- 8 ounces Pasta (penne, fettuccine, or spaghetti)
Sauce
- 2 cups Roasted Red Peppers (store-bought or homemade)
- 1 cup Sliced Mushrooms (cremini or button mushrooms)
- 1 cup Heavy Cream
- 3 cloves Minced Garlic
- 1 cup Grated Parmesan Cheese
- 2 tablespoons Olive Oil
- Salt (to taste)
- Black Pepper (freshly ground, to taste)
Garnish
- 1 bunch Fresh Basil Leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- Sauté mushrooms: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add 1 cup of sliced mushrooms and sauté for 5-7 minutes until they turn golden brown and tender.
- Add garlic: Add 3 cloves of minced garlic to the skillet with the mushrooms and cook for 1-2 minutes until the garlic is fragrant but not browned.
- Add roasted red peppers: Stir in 2 cups of roasted red peppers and cook together for 2-3 minutes to combine the flavors.
- Add cream: Reduce heat to low and pour in 1 cup of heavy cream. Stir well to combine and heat through for 2-3 minutes, allowing the sauce to thicken slightly.
- Add Parmesan cheese: Mix in 1 cup of grated Parmesan cheese until melted and well incorporated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Season: Season the sauce with salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Drain the pasta and add it directly to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy sauce.
- Garnish and serve: Garnish with fresh basil leaves and additional grated Parmesan cheese if desired. Serve immediately while hot.
Notes
- Use roasted red peppers from a jar or roast your own for more depth of flavor.
- To make the dish lighter, substitute heavy cream with half-and-half or a dairy-free alternative.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Fresh basil adds a fresh herbal touch; substitute with fresh parsley if preferred.
- This recipe works well with gluten-free pasta to accommodate dietary needs.
