Ingredients

  • Pasta: 12 oz (340g) rotini or penne (use gluten-free if needed)
  • Red Bell Peppers: 3 large, fresh (or 1 ½ cups jarred roasted red peppers, drained)
  • Boursin Cheese: 1 package (5.2 oz/150g), garlic and fine herbs flavor
  • Heavy Cream: ¾ cup (180ml)
  • Olive Oil: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Onion: 1 small, finely diced
  • Tomato Paste: 2 tablespoons
  • Vegetable Broth: ½ cup (120ml)
  • Parmesan Cheese: ¼ cup (25g), grated (optional, for extra richness)
  • Fresh Basil: ¼ cup, chopped (for garnish)
  • Salt: ½ teaspoon, or to taste
  • Black Pepper: ¼ teaspoon, or to taste
  • Red Pepper Flakes: ¼ teaspoon (optional, for a slight kick)
  • Pasta Cooking Water: ½ cup, reserved

Equipment

  • Large pot for boiling pasta
  • Baking sheet (if roasting peppers)
  • Blender or food processor
  • Large skillet
  • Colander
  • Tongs or wooden spoon

Instructions

1. Roast the Red Peppers (if using fresh)

  1. Preheat oven to 425°F (220°C).
  2. Place whole red bell peppers on a baking sheet. Drizzle with 1 tablespoon olive oil and rub to coat.
  3. Roast for 25–30 minutes, turning every 10 minutes, until skins are charred and blistered.
  4. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  5. Peel off skins, remove seeds and stems, and set aside. (Skip this step if using jarred roasted red peppers.)

2. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add rotini or penne and cook according to package instructions until al dente (about 8–10 minutes).
  3. Reserve ½ cup of pasta cooking water, then drain the pasta in a colander.

3. Prepare the Sauce

  1. In a blender or food processor, combine roasted red peppers (freshly roasted or jarred), heavy cream, and Boursin cheese. Blend until smooth. Set aside.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat.
  3. Add diced onion and cook for 3–4 minutes until soft and translucent.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes, stirring constantly.
  6. Pour in the blended red pepper and Boursin mixture, followed by the vegetable broth.
  7. Stir well and bring to a gentle simmer. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
  8. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.

4. Combine Pasta and Sauce

  1. Add the cooked pasta to the skillet with the sauce.
  2. Toss gently to coat the pasta evenly. Cook for 1–2 minutes to let the pasta absorb the sauce.
  3. If using, stir in grated Parmesan cheese for extra richness.

5. Serve

  1. Divide the pasta among plates or bowls.
  2. Garnish with chopped fresh basil and an extra sprinkle of Parmesan, if desired.
  3. Serve immediately with crusty bread or a side salad.

Tips

  • Make it Vegetarian/Vegan: Use plant-based cream and a dairy-free soft cheese alternative for Boursin. Skip Parmesan or use a vegan substitute.
  • Add Protein: Stir in grilled chicken, shrimp, or crispy pancetta for a heartier dish.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore creaminess.
  • Time-Saver: Jarred roasted red peppers work just as well and cut prep time significantly.

Nutritional Information (Approximate, per serving, based on 4 servings)

  • Calories: 520 kcal
  • Protein: 12g
  • Fat: 28g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Sodium: 600mg

Enjoy your creamy, dreamy Roasted Red Pepper Boursin Pasta!