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
Scale
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.
