Ingredients
Scale
- 8 oz fusilli pasta
- 2 large red bell peppers
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat oven to 425°F (220°C). Halve and seed red bell peppers, placing them cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until skins blister.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about one minute until fragrant.
- Boil fusilli according to package instructions until al dente. Reserve 1 cup of pasta water; drain the rest.
- Peel skins off roasted peppers and blend with heavy cream until smooth. Pour into the skillet with sautéed garlic.
- Add drained pasta and grated Parmesan to the sauce, mixing well while gradually adding reserved pasta water until desired consistency is reached.
- Stir in torn basil just before serving for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 540
- Sugar: 4g
- Sodium: 430mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg