🍝 Comfort in a Bowl: Garlic & Roasted Bell Pepper Farfalle 🌈
Hey there, foodie friend! Let me tell you about the dish that’s basically a warm hug on a plate—my Garlic & Roasted Bell Pepper Farfalle. Picture this: tender bow tie pasta swirled in a silky garlic-Parmesan sauce, dotted with sweet, smoky roasted peppers that taste like sunshine. It’s the kind of meal that turns a regular Tuesday into a mini celebration. Whether you’re racing against the clock or craving a cozy night in, this recipe’s got your back. Ready to make magic in 25 minutes? Let’s roll up those sleeves and get saucy!
👩🍳 The Sunday Dinner That Started It All
This dish takes me straight back to my Nonna’s kitchen, where the air always smelled like garlic and laughter. Every Sunday, she’d let me “help” roast peppers over her ancient gas stove (translation: I mostly burned my fingers and ate all the Parmesan). Her secret? Using whatever peppers were cheapest at the market. “Color is flavor, cara,” she’d say, waving a red-stained spoon like a wizard’s wand. Years later, when I was a broke line cook surviving on ramen, I riffed on her method using my sad apartment broiler and a splash of milk instead of cream. Turns out, hunger (and nostalgia) really are the best spices. Now, it’s my go-to “I adulted today” meal—simple enough for weeknights, special enough to impress dates who aren’t terrified of garlic breath. 😉
🌈 Your Grocery List (Plus Chef Secrets!)
- 3 large bell peppers (orange, green, yellow): The rainbow effect isn’t just pretty—it adds depth! No red peppers? No sweat. Use what’s on sale. Chef hack: Jarred roasted peppers work in a pinch!
- 8 oz Farfalle: Those bow ties catch sauce like edible pockets. Substitute with penne or fusilli if needed—just avoid spaghetti (trust me, it’s a texture thing).
- 3 tbsp butter: Unsalted is best for controlling salt levels. Vegan? Swap in olive oil or plant-based butter.
- 2 garlic cloves, minced: Fresh is king here! Pre-minced jarred garlic works, but use 1.5x the amount—it’s less potent.
- 1 cup milk or light cream: Whole milk makes it creamy without heaviness. Out of dairy? Oat milk + a splash of lemon juice mimics creaminess!
- Parmesan cheese: The salty umami booster. Save the rind for soups later—you’re welcome.
👩🍳 Let’s Get Cooking! (Step-by-Step)
- Roast Those Peppers:Fire up your broiler (or toaster oven!). Halve peppers, ditch the seeds, and slice into strips. Lay them skin-side up on foil—no oil needed! Broil 5-8 minutes until blistered and just soft. Chef tip: If you’re feeling fancy, char them directly over a gas flame for extra smokiness!
- Pasta Party:Boil farfalle in salted water (make it taste like the sea!). Drain, but save ½ cup pasta water—that starchy liquid gold will save your sauce if it thickens too much.
- Sauce Sorcery:Melt butter in a pan over medium-low heat. Add garlic and cook until fragrant (about 1 minute—don’t let it burn!). Whisk in milk/cream, then Parmesan. Stir until it coats the spoon. Too thick? Add pasta water 1 tbsp at a time. Secret weapon: A pinch of nutmeg makes the sauce sing!
- Bring It Home:Toss pasta with sauce and half the peppers. Plate like you’re on Instagram—pile high, top with remaining peppers, fresh basil, and a Parmesan snowstorm. Bonus points for crusty bread on the side!
🍴 Serving Vibes
Serve this beauty family-style in a big wooden bowl, or go full fancy with individual plates. Garnish with red pepper flakes for heat lovers, a drizzle of good olive oil, and a sprig of basil. Pair with a crisp green salad or garlic bread for carb-on-carb happiness. 🥖
✨ Mix It Up!
- Protein Power: Add grilled chicken, shrimp, or chickpeas for heft.
- Vegan Delight: Use nutritional yeast instead of Parmesan and vegan butter.
- Spice It Up: Stir in harissa paste or Calabrian chili oil with the garlic.
- Low-Carb Twist: Swap pasta for zucchini ribbons or cauliflower florets.
- Herb Garden: Swap basil for thyme, oregano, or parsley.
👩🍳 Kitchen Confessions
True story: I once served this to my food critic friend… with blue bell peppers I found at a farmer’s market. Turns out, they’re just unripe greens—super bitter! We laughed it off over extra garlic bread. Moral? Stick to red/yellow/orange. Also, this recipe is forgiving. Sauce broke? Add more cheese. Burned peppers? Scrape off the skin. Hungry kids invading the kitchen? Let them “taste test” the Parmesan. That’s the joy of comfort food—it’s meant to be messy!
❓ You Asked, I Answered!
Q: My sauce looks grainy—what did I do wrong?
A: Cheese can clump if the heat’s too high! Keep it low and stir constantly. If it separates, whisk in a splash of hot pasta water or cream.
Q: Can I roast peppers ahead of time?
A: Absolutely! Roast, peel, and store in oil for up to 5 days. They’ll taste even better!
Q: Reheating tips?
A: Add a splash of milk when microwaving. Stovetop? Low heat + a pat of butter revives it perfectly.
Q: No fresh herbs?
A: Dried basil or Italian seasoning work great—just use half the amount (dried herbs pack a punch!).
📊 Nutrition Per Serving (Because We’re Adults)
Calories: 371 | Carbs: 53g | Protein: 12g | Fat: 13g | Fiber: 4g | Vitamin C: 158mg (Thanks, peppers!)
Print
Garlic & Roasted Bell Pepper Farfalle
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
For the Roasted Bell Peppers:
3 large bell peppers (mix of orange, green, and yellow)
Salt and pepper to taste
For the Farfalle:
8 oz Farfalle (bow tie pasta)
For the Garlic Sauce:
3 tbsp butter
2 large garlic cloves, minced
3 tbsp Parmesan cheese (plus extra for serving)
1 cup milk or light cream
Salt, pepper, and fresh or dried herbs (we used basil)
Instructions
Roast the Peppers:
Preheat broiler. Halve and deseed peppers, slice into strips. Lay skin-side up on foil-lined tray, season, and broil 5–8 minutes until softened (or blackened if you like). Set aside.
Cook Pasta:
Boil farfalle according to package instructions. Drain and set aside.
Make Garlic Sauce:
In a saucepan, melt butter and cook garlic for 1–2 mins. Stir in Parmesan, then add milk/cream. Simmer until thickened. Season with salt, pepper, and herbs.
Assemble:
Toss pasta with sauce and half of the peppers. Plate, top with remaining peppers and extra Parmesan. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 371 per serving
- Fat: 13g per serving
- Carbohydrates: 53g per serving
- Fiber: 4g per serving
- Protein: 12g per serving
