Creamy Penne Pasta with Spinach and Roasted Red Pepper Sauce
This Creamy Penne Pasta features a velvety sauce infused with the smoky sweetness of roasted red peppers and the freshness of wilted spinach.
Creamy Penne with Spinach & Roasted Red Pepper Sauce
Ingredients
- 16 oz penne pasta
- 2 cups fresh baby spinach
- 1 jar (12 oz) roasted red peppers, drained
- 1 cup heavy cream
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Boil the Pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the Pepper Sauce: Place the drained roasted red peppers in a blender or food processor. Blend until completely smooth.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Simmer the Sauce: Pour the blended red pepper puree and the heavy cream into the skillet. Stir to combine and bring to a gentle simmer for 3–5 minutes until slightly thickened.
- Combine: Add the cooked penne and fresh spinach to the skillet. Toss continuously until the spinach has wilted into the sauce. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time.
- Finish: Stir in the Parmesan cheese. Season with salt and a generous amount of cracked black pepper. Serve immediately.
Pro-Tip: For an extra layer of flavor, stir in a pinch of red pepper flakes during the garlic sauté to add a subtle heat that balances the richness of the heavy cream.
