Method
Step 1: Roast the Peppers
Preheat your oven to 400°F (200°C).
Cut the bell peppers in half, remove the seeds and stems, and place them on a baking sheet, cut side down.
Roast the peppers in the oven for about 20 minutes, or until the skin is blistered and charred.
Remove from the oven and let them cool. Once cool, peel off the skins and set aside.
Step 2: Cook the Pasta
While the peppers are roasting, bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).
Reserve about a cup of pasta water, then drain the pasta in a colander.
Step 3: Prepare the Creamy Sauce
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Add the minced garlic and sauté for another minute until fragrant.
In a blender or food processor, combine the roasted peppers, sautéed onions and garlic, and heavy cream. Blend until smooth.
Pour the creamy mixture back into the skillet and heat gently. Season with salt and pepper to taste.
Step 4: Combine and Serve
Add the drained pasta to the sauce, tossing to coat well. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese, if desired.
Variations
Vegetarian/Vegan: Use coconut cream instead of heavy cream and skip the Parmesan cheese.
Add Protein: Toss in cooked chicken, shrimp, or chickpeas for extra protein.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for some heat.
