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
Scale
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
