If you’re craving a pasta dish that feels both comforting and exciting, let me introduce you to the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe. This vibrant meal brings together tender penne pasta, silky roasted red pepper cream sauce, and fresh spinach in a way that’s utterly satisfying and utterly delightful. It’s quick enough for a weeknight dinner but special enough to impress family or friends. Plus, each bite bursts with layers of flavor—creamy, savory, and fresh—that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe lies in its beautifully simple ingredients. Each component plays a crucial role, whether it’s the pepper’s sweetness, the spinach’s earthiness, or the cream’s luscious texture. Here’s what you’ll want to have on hand:
- 8 oz penne pasta: The perfect sturdy pasta shape to hold onto every bit of that creamy sauce.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic and spinach without overpowering.
- 2 cloves garlic, minced: Infuses the dish with a warm, aromatic base note.
- 1 cup fresh spinach: Brings freshness, color, and a gentle earthiness.
- 1 cup roasted red peppers, chopped: Adds vibrant color and a delightful, smoky-sweet flavor.
- 1 cup heavy cream: Creates the lush, velvety texture of the sauce that ties everything together.
- ½ cup grated Parmesan cheese: Introduces a salty, nutty depth, enriching the cream sauce.
- Salt and pepper to taste: Essential to balance and enhance all the flavors.
- Fresh basil for garnish: Adds a herbal brightness as a finishing touch.
How to Make Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
Step 1: Cook Pasta
Start by boiling your penne pasta in generously salted water, following the package instructions for al dente perfection. This salty touch ensures that every pasta bite is flavorful from the inside out. Once cooked, drain and set aside, ready to soak up that luscious sauce.
Step 2: Sauté Garlic and Spinach
In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and sauté for about one minute until fragrant — this is when your kitchen starts smelling irresistible. Then add the fresh spinach, cooking it just until wilted. This quick sauté keeps the spinach vibrant and tender, perfectly complementing the rich sauce.
Step 3: Add Roasted Red Peppers
Now, stir in the chopped roasted red peppers. The peppers add a pop of color and their natural sweetness plus smokiness enhances the sauce’s character. Let them cook for another two minutes so all those flavors start mingling together beautifully.
Step 4: Make the Cream Sauce
Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Parmesan cheese until it melts into a silky, smooth sauce. This is where the magic happens—the cream and cheese combine to create an indulgent sauce that’s rich without being heavy. Don’t forget to season it with salt and pepper to taste, balancing the flavors perfectly.
Step 5: Combine Pasta
Finally, add your cooked penne pasta into the skillet. Toss everything thoroughly so each piece of pasta is cloaked in the sumptuous cream sauce. This step ensures every forkful offers that perfect harmony of pasta and sauce.
Step 6: Serve with Fresh Basil
Before serving, sprinkle fresh basil leaves on top. The basil’s bright herbal notes add a fresh contrast and enhance the dish’s vibrant presentation. Now it’s ready to serve and enjoy!
How to Serve Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
Garnishes
Fresh herbs like basil or a sprinkle of extra Parmesan cheese make wonderful garnishes. They brighten the dish visually and intensify the overall aroma and flavor experience. You might also add a few chili flakes if you love a gentle kick for an exciting twist.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette, adding a refreshing counterpoint to the rich cream sauce. Garlic bread or a warm crusty baguette are also fantastic options to soak up every drop of the sauce, making your meal feel complete.
Creative Ways to Present
For a fun twist, serve the pasta in shallow bowls and top with edible flowers or microgreens along with the basil. You can also serve it family-style in a large skillet on the table, inviting everyone to dig in and savor the warm comfort together.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe, store them in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a convenient and delicious leftover option.
Freezing
This dish freezes well, but to maintain the best texture, freeze the pasta separately from the sauce if possible. Alternatively, freeze the combined dish in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally. If the sauce thickens too much, add a splash of milk or cream to loosen it and restore that creamy texture you love.
FAQs
Can I use a different pasta shape?
Absolutely! While penne is ideal because it catches the sauce nicely, rigatoni, fusilli, or even farfalle would also work beautifully in this recipe.
Is it possible to make this dish vegan?
Yes, you can replace the heavy cream with coconut or cashew cream and swap the Parmesan for a vegan cheese alternative or nutritional yeast for that cheesy flavor.
Can I add protein to this pasta?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu pair wonderfully with the creamy roasted red pepper sauce and spinach.
How spicy is this recipe?
This recipe isn’t spicy by default, but you can easily add red pepper flakes or a dash of hot sauce to suit your taste preferences.
Do I need to peel the roasted red peppers?
Using jarred or pre-roasted red peppers means they are usually already peeled, so no extra prep needed. If roasting your own, peeling is recommended for the best texture and flavor.
Final Thoughts
This Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe is truly a keeper that combines simplicity with soul-satisfying flavors. I hope you’re inspired to give it a try—it comes together quickly, tastes incredible, and makes every meal feel a little more special. Enjoy this dish with loved ones and savor every creamy, colorful forkful!
Print
Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and creamy Penne Pasta dish featuring a luscious roasted red pepper cream sauce with fresh spinach and Parmesan cheese, perfect for a flavorful weeknight dinner.
Ingredients
Pasta
- 8 oz penne pasta
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach
- 1 cup roasted red peppers, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- Cook Pasta: Boil the penne pasta in salted water according to the package instructions until al dente. Drain the pasta well and set aside.
- Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add fresh spinach and cook until it wilts, stirring occasionally.
- Add Roasted Red Peppers: Stir in the chopped roasted red peppers and cook for another 2 minutes to blend the flavors.
- Make the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts into a creamy sauce. Season the sauce with salt and pepper according to your taste.
- Combine Pasta: Add the cooked penne pasta to the sauce and toss well to coat every piece evenly with the roasted red pepper cream sauce.
- Serve: Serve the pasta hot, garnished with fresh basil leaves for a fragrant and colorful finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can use jarred or homemade roasted red peppers depending on availability.
- To boost protein, add grilled chicken or shrimp before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
