Creamy Roasted Red Pepper & Spinach Vegetarian Pasta

• 12 oz penne or fusilli pasta
• 2 large red bell peppers
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh basil or parsley

Instructions

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove seeds and membranes, then place them cut side down on a baking sheet lined with parchment paper. Roast for 20 minutes until the skin is charred and blistered.
2. Remove the peppers from the oven, transfer them to a bowl, and cover tightly with plastic wrap or a plate to steam for 10 minutes. Once cooled, peel off and discard the skin.
3. While peppers are roasting, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.
4. In a blender or food processor, combine roasted peppers, 2 tablespoons olive oil, heavy cream (or coconut milk), Parmesan cheese, smoked paprika, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
5. In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add fresh spinach and cook until wilted, about 2-3 minutes.
6. Add the roasted red pepper sauce to the skillet with spinach, stirring to combine. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
7. Add cooked pasta to the skillet and toss well to coat evenly with the sauce. Heat through for 2-3 minutes.
8. Remove from heat, sprinkle with chopped fresh basil or parsley, and additional Parmesan cheese if desired. Serve immediately.

Chef tips

• If you don’t have time to roast peppers, use jarred roasted red peppers but rinse them to reduce extra vinegar taste.
• For a vegan version, substitute Parmesan with nutritional yeast and use full-fat coconut milk or another plant-based cream.
• Add a handful of toasted pine nuts or walnuts on top for extra texture and flavor.
• Be careful not to burn the garlic; cook it on medium heat and watch closely.