If you adore pasta dishes that combine vibrant colors with cozy, comforting flavors, the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe is about to become your new favorite. This dish brings together tender penne noodles bathed in a luscious, creamy sauce bursting with the sweetness of roasted red peppers and the freshness of spinach. It’s a recipe that feels indulgent without being complicated, perfect for casual weeknight dinners or when you want to impress with minimal effort. Each bite is a delightful balance of smoky, creamy, and fresh elements that will have you reaching for seconds before you know it.
Ingredients You’ll Need
Nothing fancy here, just simple, accessible ingredients that work beautifully together. Every component plays its part, from the garlic’s aromatic punch to the parmesan’s savory richness and the vibrant spinach adding color and nutrition.
- 12 oz penne pasta: The perfect shape to catch every drop of that delicious sauce.
- 1 tablespoon olive oil: Adds a smooth richness and helps soften the garlic without overpowering.
- 3 cloves garlic (minced): Brings a fragrant warmth that ties the flavors.
- 1 jar (12 oz) roasted red peppers (drained and chopped): The star ingredient providing sweet, smoky depth.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/4 teaspoon black pepper: Adds subtle heat and earthiness.
- 1/4 teaspoon red pepper flakes (optional): For a gentle kick if you like a bit of spice.
- 1/2 cup vegetable or chicken broth: Helps create a smooth sauce base with extra flavor.
- 1 cup heavy cream: Makes the sauce irresistibly creamy and luscious.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish that you can’t skip.
- 3 cups fresh spinach (lightly packed): Provides fresh color and a mild, leafy taste.
- Chopped parsley and extra Parmesan for garnish (optional): Brighten and add a bit of texture to your presentation.
How to Make Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
Step 1: Cook the Penne Pasta
Start by boiling your penne pasta in salted water according to the package instructions until it reaches that perfect al dente texture. Don’t forget to reserve about half a cup of the pasta water before draining — it’s liquid gold later for loosening your sauce if needed.
Step 2: Sauté the Garlic and Peppers
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté for about 30 seconds until it fills the kitchen with that irresistible aroma. Then, stir in the chopped roasted red peppers along with salt, black pepper, and red pepper flakes if you want a touch of heat. Let this goodness cook together for 2 to 3 minutes, allowing the flavors to marry.
Step 3: Simmer and Blend the Sauce
Add the vegetable or chicken broth to the skillet with the pepper mix and let it simmer for an additional two minutes. Once that’s done, transfer the mixture to a blender or use an immersion blender to blend it until perfectly smooth — this gives your sauce that creamy, velvety texture.
Step 4: Finish the Cream Sauce
Return the blended sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese, cooking gently until the cheese melts completely and the sauce is warmed through. This is where the magic happens, turning it into a rich, luscious coating for your pasta.
Step 5: Add Spinach and Combine with Pasta
Now, toss in the fresh spinach and stir until just wilted, giving you that pleasing pop of green and a fresh taste. Add your cooked penne pasta to the sauce, tossing everything together so the noodles are perfectly coated. If the sauce is too thick, splash in some of that reserved pasta water until it reaches your desired consistency.
How to Serve Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
Garnishes
To really elevate the dish, sprinkle chopped parsley on top for a hint of brightness and a fresh herbal kick. Don’t be shy with extra Parmesan cheese — it brings that salty, nutty richness that pairs beautifully with the creamy sauce and roasted peppers.
Side Dishes
This pasta pairs wonderfully with a simple green salad dressed in lemon vinaigrette to cut through the richness or some crusty garlic bread for sopping up every last bit of that heavenly sauce. Roasted vegetables like asparagus or zucchini also complement the flavors beautifully without overwhelming the dish.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the vibrant red and green hues of the sauce and spinach — it’s a feast for the eyes as much as the palate. For a touch of elegance, drizzle a little extra virgin olive oil or infuse your garnish with toasted pine nuts for added texture. This Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe is as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the pasta into an airtight container and store it in the refrigerator. It will stay fresh for up to three days, making a quick meal ready to go when you need it.
Freezing
This dish can be frozen, but keep in mind that the spinach and cream sauce might change texture slightly. Freeze in portions inside airtight containers or freezer bags and consume within one month for best taste. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat or in short bursts in the microwave, adding a splash of broth or cream to revive the sauce’s creamy consistency. Stir often to prevent drying out or sticking, and you’ll have a tasty meal ready in minutes.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While penne is ideal for holding onto the sauce, feel free to swap in rigatoni, fusilli, or even farfalle — the sauce’s creamy texture pairs well with many shapes.
Is there a vegan alternative for the cream and cheese?
Yes, you can substitute the heavy cream with coconut milk or a cashew cream, and nutritional yeast works wonderfully as a vegan Parmesan replacement, delivering that cheesy umami flavor.
Can I add protein to make this dish more filling?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes make a fantastic addition and bring extra satisfaction to the meal.
How spicy is this recipe?
The red pepper flakes are optional, so you can control the heat level. Without them, the dish is mild with a sweet smokiness from the roasted red peppers.
Can the sauce be made ahead of time?
Yes, you can prepare the roasted red pepper cream sauce up to three days in advance and reheat it gently when ready. It’s a convenient way to save time on busy days.
Final Thoughts
I can’t recommend the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe enough if you’re looking for a dish that feels special yet is totally approachable. It combines rich, creamy flavors with fresh greens and smoky sweetness in a way that’s simply irresistible. Give it a try and watch how quickly it becomes a go-to comfort food in your kitchen — cozy, colorful, and delicious.
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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-Inspired
- Diet: Vegetarian
Description
This Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is a luscious and flavorful Italian-inspired dish featuring a creamy, vibrant red pepper sauce, fresh spinach, and perfectly cooked penne pasta. The sauce is made by blending roasted red peppers with garlic, broth, cream, and Parmesan cheese, creating a rich and velvety coating for the pasta. This easy stovetop recipe promises a comforting vegetarian meal that can be prepared in just 30 minutes, ideal for weeknight dinners or special occasions.
Ingredients
Pasta
- 12 oz penne pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables & Garnish
- 3 cups fresh spinach, lightly packed
- Chopped parsley (optional, for garnish)
- Extra Parmesan cheese (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set the pasta aside.
- Prepare the sauce base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant but not browned.
- Cook the peppers and seasonings: Stir in the chopped roasted red peppers, salt, black pepper, and red pepper flakes if using. Cook the mixture for 2 to 3 minutes to allow the flavors to meld.
- Add broth and simmer: Pour in the vegetable or chicken broth and let the mixture simmer gently for 2 more minutes to enhance the flavors.
- Blend the sauce: Transfer the pepper mixture to a blender or use an immersion blender in the skillet to blend until smooth and creamy.
- Finish the sauce: Return the blended sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese. Cook gently, stirring occasionally, until the cheese melts and the sauce is warmed through.
- Add spinach: Add the fresh spinach to the sauce and stir until the leaves are wilted and incorporated into the creamy sauce.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Serve the pasta warm, garnished with chopped parsley and extra Parmesan cheese if desired for an added burst of flavor and presentation.
Notes
- For a lighter version of the sauce, substitute half-and-half or coconut milk for the heavy cream.
- Add grilled chicken or shrimp to the dish for extra protein and variety.
- The sauce can be prepared ahead of time and refrigerated for up to 3 days, making it convenient for meal planning.
