Time 15m Yield 8 servings Number Of Ingredients 12 Steps:
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Time 27m Yield 4-6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and sauté until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes. Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and purée the pepper mixture until totally blended (there will still be some texture to the peppers). Pour the pepper purée back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to. Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
Yield 4 Number Of Ingredients 11 Steps:
Prepare rigatoni according to package directions. Drain and keep warm. While pasta is cooking, prepare the pepper pasta sauce. In a nonstick skillet, heat olive oil over medium-high. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned. Add Campbell’s Roasted Red Pepper and Tomato Soup, milk, cream, and pepper (optional); gently whisk until smooth and simmering. Reduce heat, simmer 2-3 minutes or until sauce has thickened slightly. Stir Parmesan and fresh basil, parsley, and oregano into pasta sauce. Toss sauce with hot pasta and serve with more Parmesan cheese, if desired.
Time 16m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes. Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to. Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
More about “quick and easy roasted red pepper pasta recipes”
Yield serves 6-8 Number Of Ingredients 0 Steps:
2 red bell peppers, roasted, peeled and chopped ¼ cup ground almonds ¼ cup red wine vinegar ¼ cup freshly grated Parmesan cheese 3 sun-dried tomatoes, packed in oil, chopped 1 tbsp chopped shallot ¾ tsp kosher salt ¼ tsp freshly ground black pepper ½ cup olive oil 1 lb fusilli 1 cup fresh peas ½ cup whole milk ricotta cheese Fresh basil leaves, for garnish For the roasted red pepper sauce, in a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped. Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta. For the pasta, in a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl. While pasta is still warm toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.
