Creamy Roasted Red Pepper & Spinach Fettuccine

• 12 oz fettuccine pasta
• 2 large red bell peppers, halved and seeded
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 4 cups fresh spinach leaves
• 1/2 cup heavy cream or full-fat coconut milk for vegan option
• 1/2 cup grated Parmesan cheese or nutritional yeast for vegan
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Place the halved red bell peppers cut side down on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over them. Roast for 20 minutes or until skins are charred and peppers are softened. Remove from oven and let cool slightly.
2. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
4. Peel the skins off the roasted peppers and transfer the flesh to a blender or food processor. Add the cooked onion and garlic, heavy cream, smoked paprika, lemon juice, salt, and pepper. Blend until smooth. Taste and adjust seasonings.
5. Return the sauce to the skillet over medium heat. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Add the cooked fettuccine to the skillet and toss well to coat all pasta with the creamy roasted red pepper sauce. Stir in Parmesan or nutritional yeast to melt and combine evenly.
7. Serve immediately garnished with fresh basil leaves if using, and extra Parmesan or nutritional yeast on the side.

Chef tips

• When roasting peppers, if you want extra smoky flavor, place the peppers under the broiler for a few minutes after roasting to char the skin more.
• For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast.
• To save time, use jarred roasted red peppers (about 1 large jar) if short on time, but fresh roasted gives richer flavor.
• Add a pinch of red pepper flakes for a subtle kick or omit if serving kids who prefer mild flavors.