Creamy Roasted Red Pepper and Spinach Vegetarian Pasta

• 12 ounces penne or rigatoni pasta
• 1 jar (12 ounces) roasted red peppers, drained
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups fresh baby spinach
• 1/2 cup heavy cream or plant-based cream alternative
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh basil or parsley for garnish
• 1/4 cup toasted pine nuts or walnuts (optional)

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. While pasta cooks, roughly chop the roasted red peppers. In a blender or food processor, combine the roasted peppers, heavy cream, Parmesan cheese, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the fresh baby spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
5. Pour the roasted red pepper cream sauce from the blender into the skillet with the spinach. Stir well to combine and heat through gently for 2-3 minutes. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
6. Add the cooked pasta to the skillet and toss thoroughly to coat in the sauce and spinach mixture. Warm through for another minute.
7. Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
8. Serve hot, garnished with chopped fresh basil or parsley and toasted pine nuts or walnuts if using. Sprinkle extra Parmesan on top.

Chef tips

• To make this dish vegan, substitute the Parmesan and heavy cream with nutritional yeast and a plant-based cream (like cashew cream or coconut milk).
• If you don’t have roasted red peppers, you can roast fresh red bell peppers under a broiler, peel, and then blend them for the sauce.
• Reserve some pasta water before draining – it helps loosen the sauce and allows it to coat the pasta beautifully.
• Toast pine nuts or walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, to enhance their flavor and add crunch.