Spinach Pasta With Red Pepper Sauce

This comforting Spinach Pasta with Red Pepper Sauce is a vibrant twist on classic Italian comfort food. The sauce starts with bell peppers broiled until charred, then peeled and blended into a silky smooth puree with fresh basil, heavy cream, and aromatic sauted onions and garlic. The result is a rich, slightly sweet, and savory sauce that coats the spinach-infused pasta beautifully. Its a perfect weeknight dinner that feels elegant yet comes together in under 40 minutes. Serve it as a hearty main course or a sophisticated side dish. The bright red hue and creamy texture make it a visual and culinary delight that the whole family will love.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 391.7

Description

This comforting Spinach Pasta with Red Pepper Sauce is a vibrant twist on classic Italian comfort food. The sauce starts with bell peppers broiled until charred, then peeled and blended into a silky smooth puree with fresh basil, heavy cream, and aromatic sauted onions and garlic. The result is a rich, slightly sweet, and savory sauce that coats the spinach-infused pasta beautifully. Its a perfect weeknight dinner that feels elegant yet comes together in under 40 minutes. Serve it as a hearty main course or a sophisticated side dish. The bright red hue and creamy texture make it a visual and culinary delight that the whole family will love.

Ingredients

6 lg Red bell peppers
2 tablespoon Olive oil
2 tablespoon Butter
1 md Onion, chopped
1 Garlic Clove, minced
1 1/2 cup Chicken broth
1 lb Spinach pasta
1/2 cup Heavy cream
2 tablespoon Chopped fresh basil
to taste Salt and freshly ground pepper

Directions

1
Broil red bell peppers until charred on all sides.
2
Place charred peppers in a closed paper bag and let stand for 10 minutes to steam.
3
Remove skin, seeds, and membranes from the peppers, then chop the flesh.
4
Cook spinach pasta according to package directions until al dente; drain and set aside.
5
Heat olive oil and butter in a large skillet over medium heat.
6
Saut chopped onion and minced garlic until tender and translucent.
7
Add chopped peppers and chicken broth to the skillet.
8
Simmer uncovered for 15 minutes until peppers are very soft.
9
Transfer the pepper mixture to a blender container and puree until smooth.
10
Return sauce to the skillet if desired, or keep in blender; season with salt and pepper.
11
Stir in fresh basil and heavy cream.
12
Heat gently until warmed through, but do not boil.
13
Pour sauce over cooked pasta and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 391.7kcal

% Daily Value *
Total Fat 24.9g39%
Saturated Fat 7.8g39%
Cholesterol 96.2mg33%
Sodium 129.0mg6%
Total Carbohydrate 12.8g5%
Dietary Fiber 4.2g17%
Sugars 7.4g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When the budget allows, stir cooked shrimp or crabmeat into the red pepper sauce for a seafood variation.

For a vegetarian option, substitute chicken broth with vegetable broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce thickens too much.

Keywords: pasta, red pepper, spinach, sauce, italian, cream, basil, garlic, onion, dinner, vegetarian, easy, quick, roasted, savory, creamy

Read it online: https://www.chefs-mate.com/recipe/spinach-pasta-with-red-pepper-sauce/