Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
If you’re searching for a vibrant, comforting meal that feels both indulgent and wholesome, Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is about to become your new go-to. This dish brings together tender pasta, a luxuriously creamy sauce bursting with sweet roasted red peppers, and the freshness of wilted spinach for a combination that feels restaurant-worthy but comes together effortlessly at home. Whether you’re cooking for a cozy weeknight or want to impress friends, the color, flavor, and aroma of this pasta will win everyone over.
Ingredients You’ll Need
What makes this recipe so special is how a handful of simple, everyday ingredients work together to create something extraordinary. Each component adds its own character to the taste, texture, or even the brilliant color of Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce.
- Penne pasta: The perfect shape for holding creamy sauces; feel free to use whole wheat or gluten-free if you prefer.
- Olive oil: Adds a subtle richness and helps sauté the aromatics for a flavorful base.
- Garlic: Essential for its aromatic punch; be sure to use fresh for the best flavor.
- Red pepper flakes (optional): Just a pinch adds a gentle, warming heat that livens up the sauce.
- Roasted red peppers: These bring a natural sweetness and vibrant red color—jarred peppers make this step a breeze.
- Fresh spinach: Chopped and stirred in just at the end for a pop of color and a boost of nutrients.
- Heavy cream: Gives the sauce its signature silkiness and depth.
- Grated Parmesan cheese: Melts into the sauce, bringing salty, nutty notes and helping it thicken.
- Salt and black pepper: Simple seasonings that make all the flavors shine.
- Butter: Swirled in at the end for an extra layer of richness and a glossy finish.
- Fresh basil or parsley (optional): A sprinkle on top makes everything taste fresher and look beautiful.
How to Make Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce
Step 1: Cook the Penne Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your penne and cook according to the package instructions until it’s perfectly al dente—tender, but with just the right amount of bite. Once cooked, drain the pasta and set it aside. This step can be done while you prep the rest of your ingredients, making the process flow smoothly.
Step 2: Sauté the Garlic and Red Pepper Flakes
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and, if you’re in the mood for a little kick, red pepper flakes. Sauté for about a minute, just until the garlic becomes fragrant and starts to turn golden. This quick step is what builds the aromatic backbone of your sauce.
Step 3: Add and Blend the Roasted Red Peppers
Stir in the chopped roasted red peppers and let them cook for 2 to 3 minutes. Their sweetness intensifies as they warm up, infusing the oil with color and flavor. Next, transfer this mixture to a blender (or use an immersion blender right in the skillet) and blend until silky smooth. This is where the sauce gets its gorgeous hue and velvety texture.
Step 4: Create the Cream Sauce
Pour the blended roasted pepper mixture back into the skillet. Stir in the heavy cream, salt, and black pepper, then let it gently simmer for 3 to 4 minutes. When you add the Parmesan cheese, it melts into the sauce, making it rich and slightly thickened. You’ll notice the sauce becomes beautifully creamy and aromatic at this stage.
Step 5: Wilt the Spinach and Finish the Dish
Add the chopped spinach to the sauce and stir just until it wilts and turns a vibrant green, which only takes about a minute. Then, add your cooked penne and a tablespoon of butter, tossing everything together so the pasta is evenly coated in that luscious sauce. Serve the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce immediately, garnished with a shower of fresh basil or parsley if you like.
How to Serve Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce
Garnishes
A handful of chopped fresh basil or parsley scattered over the top adds a burst of color and a fresh, herbal lift that balances the richness of the sauce. For extra flair, a little extra grated Parmesan or a grind of black pepper right before serving never hurts.
Side Dishes
This pasta is a star on its own, but if you want to round out your meal, consider serving it with a crisp green salad tossed in lemony vinaigrette or a warm, crusty loaf of garlic bread for soaking up every drop of sauce. Roasted vegetables like asparagus or zucchini also make excellent sides.
Creative Ways to Present
For a dinner party, try plating the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce in wide, shallow bowls and topping each serving with a swirl of cream, a sprinkle of toasted pine nuts, or even a few strips of roasted red pepper for an elegant touch. Serving it family-style in a big, beautiful dish lets everyone dig in and creates a warm, communal feel.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors deepen as the sauce sits, making each reheated bowl just as satisfying, if not more so. Be sure to let the pasta cool completely before sealing it up to keep it fresh.
Freezing
This recipe can be frozen, though the cream sauce may separate slightly upon thawing. For best results, let the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce cool, then transfer to a freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, place the pasta in a skillet or saucepan over low heat, adding a splash of milk or cream to loosen the sauce if needed. Stir gently until warmed through. If microwaving, cover the pasta and heat in short intervals, stirring in between to ensure even reheating and a smooth, creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While penne is perfect for holding the sauce, other shapes like rigatoni, fusilli, or even spaghetti work beautifully. Just choose a sturdy pasta that can catch all that creamy goodness.
How can I make this recipe vegan or dairy-free?
For a dairy-free or vegan version, substitute the heavy cream with coconut cream or a plant-based alternative, and use nutritional yeast in place of Parmesan. The sauce will still be velvety and flavorful, with a slightly different character.
What proteins go well with this pasta?
If you’d like to add protein, grilled chicken, sautéed shrimp, or even pan-seared tofu are all delicious options. Stir them in just before serving, or serve them on the side for easy customization.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works just fine! Thaw and drain it well before adding to the sauce to avoid watering it down. You may want to use a little less, as frozen spinach is more compact than fresh.
Is Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce spicy?
The spiciness is entirely up to you. The red pepper flakes add a gentle heat, but you can leave them out for a milder, family-friendly pasta. Feel free to adjust the amount to suit your taste.
Final Thoughts
There’s something undeniably comforting about a big bowl of Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce—it’s a dish that feels both special and effortless. Whether you’re treating yourself or sharing it with loved ones, I hope you’ll give this recipe a try and enjoy every creamy, colorful bite!
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Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is a delicious and creamy Italian-American dish combining tender penne pasta with a rich sauce made from roasted red peppers, fresh spinach, and Parmesan cheese. Perfect for a comforting yet healthy vegetarian meal, it offers a beautiful balance of flavors and vibrant colors.
Ingredients
Pasta
- 12 oz penne pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Vegetables and Garnish
- 2 cups fresh spinach, chopped
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Garlic and Peppers: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned. Stir in the chopped roasted red peppers and cook for 2 to 3 minutes to blend the flavors.
- Blend the Sauce: Transfer the pepper mixture to a blender or use an immersion blender directly in the skillet. Blend until the sauce is completely smooth and creamy. Return the sauce to the skillet and stir in the heavy cream, salt, and black pepper. Allow to simmer gently for 3 to 4 minutes to thicken slightly.
- Add Cheese and Spinach: Stir in the grated Parmesan cheese until it melts and the sauce thickens a bit more. Add the chopped spinach and cook just until the spinach wilts, preserving its vibrant green color.
- Combine Pasta and Sauce: Add the cooked penne pasta and butter to the skillet. Toss everything together thoroughly so the pasta is evenly coated with the creamy sauce and heated through.
- Serve: Serve the pasta warm, garnished with fresh chopped basil or parsley if desired for an extra burst of fresh flavor and color.
Notes
- For extra protein, consider adding grilled chicken or sautéed mushrooms into the dish.
- To make a dairy-free version, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 510
- Sugar: 5g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg
