Creamy Roasted Red Pepper Penne


  • 115 gram penne

  • 1 tbsp. extra-virgin olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 380 gram baby spinach

  • 130 gram sliced jarred roasted red peppers

  • 70 ml. heavy cream

  • 100ml. low-sodium chicken broth

  • 1 tsp. crushed red pepper flakes

  • Freshly grated Parmesan, for serving


  1. In a large pot of salted boiling water, cook the penne according to package directions until al dente. Drain, reserving 130 grams of pasta water, and return to pot.

  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, about 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.

  3. Stir in heavy cream, chicken broth, and 200 ml cup pasta water and bring to a simmer.

  4. Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

  5. Garnish with Parmesan and serve.

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