Description of this recipe
This creamy roasted red pepper pasta is a delightful combination of rich flavors, featuring roasted red peppers blended into a smooth sauce, complemented by crunchy walnuts and fresh rocket salad. It’s a perfect dish for a cozy dinner, offering comfort and gourmet flair in every bite.
Why you will love this recipe
You will adore this recipe for its simplicity and depth of flavor. The roasted red peppers create a luscious sauce that envelopes the pasta, while the walnuts add a satisfying crunch. With fresh ingredients like basil and rocket salad, this dish not only tastes fantastic but also looks vibrant on your plate. Whether you’re cooking for family or entertaining friends, this pasta dish is sure to impress!
Introduction
Pasta is a beloved staple in many households, and for good reason. It’s versatile, comforting, and can be prepared in countless ways. This creamy roasted red pepper pasta with walnuts elevates the humble pasta dish to new heights. The combination of roasted red peppers and mascarpone creates a velvety sauce that clings beautifully to each piece of strozzapreti, while the toasted walnuts provide a delightful crunch that contrasts with the creaminess. Perfect for busy weeknights or special occasions, this dish will quickly become a favorite in your culinary repertoire.
Ingredients:
- 450 g (1 lb) strozzapreti pasta (or any short pasta)
- 100 g (3.5 oz) walnuts
- 25 g (1 oz) pine nuts
- 4 roasted red peppers, quartered
- 2 small garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan
- 1 pack fresh basil
- 75 g (⅓ cup) mascarpone
- 2 handfuls rocket salad (arugula)
- Salt and freshly ground black pepper, to taste
Preparation:
Step 1: Begin by cooking the strozzapreti pasta in a large pot of salted boiling water according to the package instructions. Make sure to stir occasionally to prevent the pasta from sticking together. Once al dente, reserve 1 cup of the pasta water, then drain the pasta.
Step 2: While the pasta is cooking, prepare the nuts. In a dry skillet over medium heat, toast the walnuts for about 4-5 minutes, stirring frequently until they become fragrant and slightly darker in color. Remove from the pan and set aside.
Step 3: In the same skillet, toast the pine nuts for 2-3 minutes, being cautious not to burn them. They should be golden and aromatic. Once toasted, remove them from the heat and let them cool.
Step 4: In a food processor, combine half of the toasted walnuts, all of the pine nuts, roasted red peppers, garlic cloves, grated Parmesan, fresh basil, extra virgin olive oil, and a pinch of salt and pepper. Blitz the mixture until it forms a smooth paste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 5: Return the drained pasta to the pot and stir in the mascarpone cheese along with the roasted red pepper pesto. Mix well to ensure that the pasta is coated evenly. If the sauce is too thick, gradually add the reserved pasta water until you achieve a creamy consistency.
Serve the pasta in bowls, garnishing with the remaining chopped walnuts, additional grated Parmesan, and a handful of fresh rocket salad for a peppery finish. Enjoy your creamy roasted red pepper pasta warm!
Serving Suggestions:
Pair this creamy roasted red pepper pasta with a crisp green salad and a glass of white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing complement to the dish. For added protein, consider serving it alongside grilled chicken or shrimp.
Tips:
- For an extra layer of flavor, add a pinch of red pepper flakes to the sauce for some heat.
- Ensure that the walnuts are toasted just right; watch them closely as they can go from perfectly toasted to burnt quickly.
- You can substitute mascarpone with cream cheese or ricotta if you prefer, but mascarpone gives a richer flavor.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (per serving):
- Calories: Approx. 350 kcal
- Protein: 12 g
- Sodium: 220 mg
Conclusion
This creamy roasted red pepper pasta with walnuts is a delightful dish that combines rich flavors with a satisfying texture. The creamy sauce, nutty crunch, and fresh herbs come together to create a meal that is both comforting and sophisticated. Whether you’re serving it for a special occasion or as a comforting weeknight dinner, this recipe is sure to please. Give it a try, and enjoy the delicious flavors that will have everyone asking for seconds!
Questions and Answers about this recipe:
Q1: Can I use fresh red peppers instead of roasted ones?
A1: Yes, you can use fresh red peppers, but roasting them first will enhance their sweetness and flavor. To roast fresh peppers, simply place them under a broiler or on a grill until the skin is charred, then peel off the skin before using.
Q2: Is there a vegetarian alternative for the Parmesan cheese?
A2: Absolutely! Look for a vegetarian Parmesan or nutritional yeast, which can provide a similar cheesy flavor without using animal rennet.
Q3: Can I make this dish ahead of time?
A3: While the pasta is best enjoyed fresh, you can prepare the roasted red pepper pesto in advance and store it in the refrigerator for up to 3 days. Just cook the pasta and combine everything when you’re ready to serve.
Q4: How can I make this dish gluten-free?
A4: To make this recipe gluten-free, simply substitute the strozzapreti pasta with a gluten-free pasta alternative. There are many options available made from rice, quinoa, or lentils.
Q5: What can I serve with this pasta to make it a complete meal?
A5: This pasta pairs beautifully with a protein such as grilled chicken, shrimp, or even a side of roasted vegetables. A light salad with a vinaigrette will also complement the creamy flavors of the pasta nicely.