Creamy Roasted Red Pepper and Spinach Fettuccine

• 12 ounces fettuccine pasta
• 2 large red bell peppers
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• 1 cup vegetable broth
• 3/4 cup heavy cream or full-fat coconut milk for vegan
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese (omit for vegan or use nutritional yeast)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh basil leaves, for garnish
• Juice of half a lemon

Instructions

1. Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast for 20 minutes, turning halfway until the skins are charred and blistered.
2. Remove the roasted peppers and place them in a bowl covered with plastic wrap to steam for 10 minutes. This helps loosen the skin. Peel off the skins, remove seeds and stems, then roughly chop the peppers.
3. Meanwhile, cook the fettuccine pasta in well-salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
5. Transfer the roasted peppers to a blender or food processor. Add the cooked onions and garlic, vegetable broth, and heavy cream (or coconut milk). Blend until very smooth. Pour the sauce back into the skillet.
6. Heat the sauce over medium heat, seasoning with salt, pepper, and red pepper flakes if using. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
7. Add the fresh spinach to the sauce and cook, stirring, until wilted. Stir in the cooked pasta and Parmesan cheese (or nutritional yeast). Toss gently to combine and warm through.
8. Finish with a squeeze of fresh lemon juice to brighten the flavors. Serve immediately garnished with fresh basil leaves.

Chef tips

• For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan cheese with nutritional yeast or vegan cheese.
• If you don't have time to roast peppers, you can use 1 to 1.5 cups of jarred roasted red peppers drained well, though fresh roasting boosts flavor.
• Reserve some pasta cooking water to adjust sauce consistency for a silky texture without thinning flavor.
• Add crushed red pepper flakes gradually for subtle heat; omit or reduce if serving kids or spice-sensitive eaters.