One-Pot Creamy Roasted Red Pepper Pasta

• •2 tablespoon olive oil
• •1 medium yellow onion, finely diced
• •3 garlic cloves, minced
• •0.5 teaspoon red pepper flakes
• •12 oz jarred roasted red peppers, drained and roughly chopped
• •4 cup vegetable broth or chicken broth
• •12 oz short pasta, such as penne or fusilli
• •4 oz cream cheese, softened and cut into cubes
• •0.5 cup heavy cream
• •0.5 cup Parmesan cheese, grated, plus more for serving
• •2 cup fresh spinach, packed
• •0.3 cup fresh basil, chopped, for garnish
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and red pepper flakes to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

3. 3

   Stir in the roughly chopped roasted red peppers. Cook for 2-3 minutes, allowing them to warm through and release their flavor.

4. 4

   Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer.

5. 5

   Add the dry pasta to the pot. Season generously with salt and black pepper. Stir well to ensure the pasta is submerged in the liquid.

6. 6

   Cover the pot and reduce the heat to medium-low. Cook for 12-15 minutes, or according to package directions for al dente, stirring occasionally to prevent the pasta from sticking to the bottom and ensuring even cooking. The liquid should be mostly absorbed, and the pasta should be tender.

7. 7

   Remove the pot from the heat. Stir in the softened cream cheese cubes and heavy cream until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce.

8. 8

   Add the grated Parmesan cheese and fresh spinach to the pot. Stir until the spinach wilts and the cheese is melted into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Serve immediately, garnished with fresh chopped basil and an extra sprinkle of grated Parmesan cheese.

Chef's Tips

• 💡Stirring is key: Make sure to stir the pasta frequently while it cooks to prevent it from clumping together or sticking to the bottom of the pot.
• 💡Adjust liquid if needed: If the pasta is still too firm but the liquid has mostly evaporated, add a splash more broth or water (about 1/4 cup at a time) until it reaches your desired doneness.
• 💡For a smoother sauce: If you prefer a completely smooth sauce, you can blend the roasted red peppers with about 1 cup of broth before adding them to the pot.
• 💡Don't overcook: One-pot pastas can go from al dente to mushy quickly. Keep an eye on the pasta towards the end of the cooking time.