If you’re craving something cozy, colorful, and truly irresistible, this Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is a guaranteed crowd-pleaser. Imagine tender penne tossed in a silky, vibrant sauce made from sweet roasted red peppers, fresh spinach, and a swirl of velvety cream, all finished with a sprinkle of Parmesan and a hint of garlic. This dish brings together bold flavors and comfort in every bite, making it perfect for busy weeknights or when you just need a little extra joy in your dinner routine. Trust me, you’ll want to make this pasta again and again!
Ingredients You’ll Need
Gathering just a handful of everyday ingredients is all it takes to create this show-stopping meal. Each component plays a special role in building the rich taste, creamy texture, and vibrant color that make this Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce so memorable.
- Penne Pasta: Its sturdy, tube-like shape is perfect for capturing every drop of that luscious sauce.
- Olive Oil: Adds a subtle fruitiness and helps sauté the aromatics to perfection.
- Garlic: A trio of minced cloves brings bold, savory depth and that classic Italian aroma.
- Red Pepper Flakes (Optional): Sprinkle in a little for a gentle kick of heat, or leave out for a milder flavor.
- Roasted Red Peppers: Their sweet, smoky flavor is the star of the sauce, creating both color and complexity.
- Fresh Spinach: Chopped spinach wilts beautifully into the sauce, adding freshness and a pop of green.
- Heavy Cream: This is what makes the sauce ultra-creamy and indulgent without feeling heavy.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce, adding savory richness and a hint of nuttiness.
- Salt: Just the right amount to enhance all the flavors without overpowering them.
- Black Pepper: Adds a gentle warmth and balances the sweetness of the peppers.
- Butter: A final swirl of butter makes the sauce glossy and extra satisfying.
- Fresh Basil or Parsley (Optional): A bright, herbal finish that lifts the entire dish.
How to Make Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce
Step 1: Cook the Penne Pasta
Start by bringing a big pot of salted water to a boil. Once it’s bubbling away, add your penne and cook it just until al dente, following the package directions. This ensures your pasta will soak up every bit of the flavorful sauce later on. Drain it well and set aside—you’ll need it very soon!
Step 2: Sauté the Garlic and Red Pepper Flakes
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if you’re using them). Sauté for about a minute until the garlic is fragrant but not browned. This step builds the foundation of flavor for your Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce.
Step 3: Cook the Roasted Red Peppers
Stir the chopped roasted red peppers into the skillet. Let them cook for 2 to 3 minutes, just to warm through and release their delicious, smoky sweetness. Your kitchen will already start to smell amazing!
Step 4: Blend the Sauce
Carefully transfer the pepper and garlic mixture to a blender, or use an immersion blender right in the skillet. Blend until the mixture is silky smooth and creamy. If you love a little texture, you can leave it slightly chunky—make it your own!
Step 5: Simmer with Cream, Season, and Add Cheese
Return the blended sauce to the skillet and stir in the heavy cream, salt, and black pepper. Let it simmer gently for 3 to 4 minutes. Add the grated Parmesan cheese, stirring until it melts completely and the sauce thickens slightly. This is where the magic happens—the sauce becomes luxuriously creamy and irresistibly aromatic.
Step 6: Add Spinach, Pasta, and Butter
Stir in the chopped spinach and watch it wilt into the sauce, turning a gorgeous shade of green. Next, add the cooked penne and a tablespoon of butter. Toss everything together until the pasta is evenly coated and the sauce clings beautifully to every piece.
Step 7: Serve and Enjoy
Spoon the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce into bowls while it’s still steaming hot. If you like, top with a sprinkle of fresh basil or parsley for a final flourish of color and flavor. Dig in and savor every creamy, vibrant bite!
How to Serve Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce
Garnishes
A generous dusting of freshly grated Parmesan and a handful of chopped basil or parsley are my go-to finishing touches. For a little extra flair, add some cracked black pepper or a drizzle of good olive oil right before serving. These simple garnishes brighten up both the presentation and the flavors of your Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce.
Side Dishes
This pasta pairs beautifully with a crisp green salad, warm garlic bread, or roasted vegetables. The creamy sauce and hearty pasta make a satisfying main, so keep your sides fresh and light—think arugula with lemon vinaigrette or simple steamed asparagus for balance.
Creative Ways to Present
For a special occasion, serve the pasta in shallow bowls and top each with a swirl of extra cream and a sprinkle of microgreens. Or, try piling the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce in a large serving platter for a family-style meal—just let guests help themselves, and watch it disappear!
Make Ahead and Storage
Storing Leftovers
Leftover pasta keeps well in the refrigerator for up to 3 days. Store it in an airtight container and let it cool completely before sealing. The flavors actually deepen overnight, making your next meal just as delicious as the first.
Freezing
If you want to freeze this dish, let the pasta cool and portion it into freezer-safe containers. It will keep for up to 2 months. Just note that the cream sauce may separate a bit when reheated, but a quick stir and a splash of milk or cream will help bring it back to life.
Reheating
To reheat, place the pasta in a saucepan with a splash of water, milk, or cream. Warm gently over low heat, stirring often, until hot and creamy again. You can also microwave it in short bursts, stirring between each, to keep the sauce smooth and prevent drying out.
FAQs
Can I use a different type Main Course
Absolutely! While penne is perfect for holding the sauce, you can swap in rigatoni, fusilli, or even spaghetti. Just cook whichever pasta you choose until al dente to ensure the best texture.
Is there a dairy-free version of this recipe?
Yes! Substitute coconut cream for heavy cream and use nutritional yeast instead of Parmesan cheese. You’ll still get a luscious, flavorful sauce that’s completely dairy-free and vegan-friendly.
Can I add protein to Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce?
Definitely. Grilled chicken, sautéed mushrooms, or even cooked shrimp make excellent additions. Just stir them in at the end with the pasta for a heartier meal.
How spicy is this dish?
The spiciness comes from the red pepper flakes, and you can easily adjust the amount to suit your taste. Leave them out for a mild version or add a pinch more for a gentle heat that warms the dish without overpowering it.
What if I don’t have a blender?
No worries! You can use an immersion blender directly in the skillet, or for a more rustic texture, simply mash the peppers with a potato masher. The sauce will be a bit chunkier, but still absolutely delicious.
Final Thoughts
If you’re looking to bring a little extra comfort and color to your dinner table, Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is a must-try. It’s quick, satisfying, and bursting with bold, creamy flavors—perfect for sharing with loved ones or treating yourself to something special. Don’t wait to dive in and make this your new favorite pasta night classic!
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Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is a flavorful vegetarian meal that combines tender pasta with a vibrant, smooth roasted red pepper sauce enriched with Parmesan and fresh spinach. Perfect for a comforting weeknight dinner with a touch of elegance.
Ingredients
Pasta
- 12 oz penne pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Vegetables and Garnish
- 2 cups fresh spinach, chopped
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
- Prepare the pepper sauce base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Stir in the chopped roasted red peppers and cook for an additional 2 to 3 minutes to blend the flavors.
- Blend the pepper mixture: Transfer the pepper and garlic mixture to a blender or use an immersion blender directly in the skillet. Blend until smooth and creamy in texture.
- Finish the sauce: Return the blended pepper mixture to the skillet and stir in heavy cream, salt, and black pepper. Simmer gently for 3 to 4 minutes to thicken. Then add grated Parmesan cheese and stir until melted, creating a rich creamy sauce.
- Add spinach and combine: Stir the chopped fresh spinach into the sauce until it just wilts. Then incorporate the cooked penne pasta and butter, tossing everything together to coat the pasta evenly in the sauce.
- Serve: Plate the pasta warm and garnish with chopped fresh basil or parsley if desired. Enjoy immediately.
Notes
- You can add grilled chicken or sautéed mushrooms for extra protein.
- For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.
- Adjust red pepper flakes according to your preferred spice level.
- Be sure to drain the roasted red peppers well to avoid a watery sauce.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 510
- Sugar: 5g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg
