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If you’re looking for a pasta dish that bursts with flavor and color, look no further than Fiery Roasted Red Pepper & Spinach Pasta. This vibrant recipe combines the sweetness of roasted red peppers with the earthy, fresh taste of spinach, creating a dish that’s not only visually appealing but also packed with nutritional benefits. The fiery notes come from a hint of red pepper flakes, ensuring every bite is an adventure for your taste buds.

Roasted Red Pepper & Spinach Pasta

Discover the vibrant flavors of Fiery Roasted Red Pepper & Spinach Pasta, a delightful dish that combines sweet roasted red peppers with fresh spinach for a colorful and nutritious meal. This pasta is perfect for any occasion, offering a spicy kick from red pepper flakes that's easily adjustable to suit all palates. With its rich creamy sauce and vivid presentation, this recipe is as appealing to the eyes as it is to the taste buds. Enjoy a satisfying and healthy dining experience that everyone can savor!
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Ingredients
  

8 oz (about 225 g) penne pasta

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 medium onion, diced

4 cups fresh spinach, washed and roughly chopped

1 cup heavy cream or coconut cream

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

1 teaspoon red pepper flakes (adjust for heat preference)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half and remove the seeds. Place the halves on a baking sheet, cut side down. Roast them in the oven for about 20-25 minutes, or until the skins are charred and blistered. Once done, remove from the oven and let them steam for 10 minutes in a closed container or plastic bag. This will make peeling easier.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the rest.

      Prepare the Sauce: Once the peppers are cool enough to handle, peel off the charred skin and chop the flesh into chunks. In a skillet over medium heat, add olive oil and sauté the onion until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: Add the spinach to the skillet and cook until wilted. Next, add the roasted red pepper chunks. Stir in the heavy cream, Parmesan cheese, red pepper flakes, and season with salt and black pepper. Let the sauce simmer for about 3-5 minutes until slightly thickened. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

          Mix with Pasta: Add the drained penne pasta to the skillet and toss well to coat the pasta with the sauce. Cook for another 1-2 minutes on low heat to combine everything nicely.

            Serve: Divide the pasta among plates, and garnish with fresh basil. Add extra Parmesan cheese and a sprinkle of red pepper flakes if desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings