Pasta with Red Pepper Sauce and Cream Cheese
A creamy and vibrant pasta dish featuring a smooth red pepper sauce enriched with cream cheese and fresh spinach, perfect for busy weeknights.
Ingredients
Pasta
- 8 ounces 8 ounces of pasta (any type you prefer)
Vegetables
- 2 pieces 2 red bell peppers, chopped
- 1 small onion 1 small onion, diced
- 2 cloves 2 cloves of garlic, minced
- 2 cups 2 cups of fresh spinach Spinach should be fresh.
Sauce
- 1 cup 1 cup of heavy cream
- 4 ounces 4 ounces of cream cheese, softened
- 1 teaspoon 1 teaspoon of olive oil
- Salt and pepper to taste
Serving
- Grated Parmesan cheese for serving (optional) Optional, for added flavor.
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- In a large skillet over medium heat, heat the olive oil.
- Add the diced onion and cook until translucent, about 5 minutes.
- Then, add the minced garlic and chopped red bell peppers. Cook for another 5-7 minutes, until the peppers soften.
Making the Sauce
- Add the heavy cream and softened cream cheese to the skillet. Stir well until the cream cheese is fully melted and the sauce is smooth.
- Season with salt and pepper to taste.
Adding Spinach and Combining
- Add the fresh spinach to the sauce. Stir until the spinach has wilted and is well incorporated into the sauce.
- Add the cooked pasta to the skillet and toss everything together. Ensure the pasta is well coated with the red pepper sauce.
Serving
- Dish the pasta onto plates and sprinkle with grated Parmesan cheese if desired. Enjoy your delicious meal!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream to loosen the sauce.