Creamy Roasted Red Pepper and Spinach Penne

• 12 oz penne pasta
• 2 large red bell peppers
• 4 cups fresh spinach
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh basil (optional)
• 1 tablespoon toasted pine nuts (optional garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove seeds and membranes, and place them cut side down on a baking sheet lined with parchment paper. Roast for 20 minutes until skins are charred and peppers are soft.
2. While the peppers roast, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant. Add the fresh spinach and cook until just wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat.
4. Once the red peppers are finished roasting, transfer them to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen skins. Peel off the skins and discard.
5. In a blender or food processor, combine the peeled roasted peppers, heavy cream, Parmesan cheese, smoked paprika, and a pinch of salt and black pepper. Blend until smooth and creamy.
6. Return the skillet with sautéed spinach and onions to low heat. Pour the roasted red pepper cream sauce into the skillet and stir to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Add the cooked penne pasta to the skillet and toss gently to coat the pasta in the sauce evenly. Adjust seasoning with salt, pepper, and crushed red pepper flakes for a mild kick, if desired.
8. Serve warm, garnished with fresh chopped basil and toasted pine nuts for added texture and flavor.

Chef tips

• If you prefer a vegan version, substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese.
• To save time, use jarred roasted red peppers from the store but do a quick rinse to remove excess vinegar taste.
• Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant - watch them carefully to avoid burning.
• Reserve some pasta water to adjust the sauce thickness; the starchy water helps the sauce cling better to the noodles.