Pasta with Creamy Grilled Paprika Sauce

This is one of those pasta dishes I come back to when I want something creamy and comforting, but still built around vegetables. Roasted red peppers give the sauce its sweetness and depth, and once blended with cream, they turn into a smooth, mellow sauce that works especially well for kids.

It’s simple, quick, and flexible. You can use any pasta shape you have, and the whole thing comes together while the peppers roast in the oven. A quiet weeknight dinner that doesn’t feel rushed.

Ingredients

• 350g pasta of your choice

• 2 red bell peppers

• Olive oil

• 1 onion

• 1 clove of garlic

• 200ml cream

• 1 cup starchy pasta water

• Salt and pepper to taste

Instructions

Roast the peppers

Cut the red peppers in half and remove the seeds and white membranes. Place them on a baking tray, drizzle with olive oil, and roast at 200°C until soft and lightly charred, about 30 minutes.

Cook the pasta

While the peppers roast, cook the pasta in well-salted water until al dente. Before draining, reserve about one cup of the pasta cooking water.

Start the sauce

Heat a little olive oil in a pan over medium heat. Add the onion and cook until soft. Add the garlic and cook briefly until fragrant. Pour in the cream, season with salt and pepper, and let it warm gently.

Blend

Add the roasted peppers to the pan.Blend until smooth using an immersion blender or transfer to a blender. Loosen the sauce with a little pasta water until it reaches a silky consistency.

Combine

Return the sauce to low heat. Add the drained pasta and toss until evenly coated. Add more pasta water if needed.

Serve

Serve hot with grated Parmesan on top. It works well with a simple salad or just on its own.