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Creamy Roasted Red Pepper Pasta

I’m getting ready for a trip to Italy next week and I still have a lot to get ready! Haven’t packed a thing. I’ve been to Italy before but not since college – and never Florence and I’m SO excited! Naturally I’ve had pasta on the mind. I love pasta with red sauce but this sauce with roasted red peppers just has a little more flavor – I love it! Hope you’ll love this Creamy Roasted Red Pepper Pasta just as much as I do.

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Creamy Roasted Red Pepper Pasta

Ingredients

2 red bell peppers, cut in half and seeds removed
2 tomatoes (small like roma, or can use 1 large), halved
1/2 yellow onion, rough chopped
1/2 c. cream (or coconut milk)
salt and pepper, to taste
olive oil
8 oz. long cut pasta (fettuccine, linguine, etc.)
fresh Parmesan, for topping
fresh parsley, chopped

Instructions

Preheat oven to 400 degrees Fahrenheit. On a large roasting pan, arrange onion pieces, tomato halves, and red pepper halves. Drizzle with olive oil, sprinkle with salt, then toss to coat.
Roast veggies until browned on edges (red peppers may take longer than other veggies - just remove those from pan and set aside when done).
Once the red peppers are charred, remove from oven. Let cool then remove skins. While veggies are cooling, cook pasta and drain. Toss with a little olive oil so it doesn't stick once cooked.
In a large blender combine tomatoes, red peppers (skinned), and roasted onion. Add in 1 clove garlic (minced or grated) and blend until smooth. Add 1/2 c. cream to blender (can use coconut milk if you're not eating dairy), then add salt and pepper to taste. Cream until smooth.
Pour sauce over cooked pasta. Top with fresh parsley and Parmesan cheese, and cracked pepper if you'd like.

Also I’d love if you gave me your recommendations ! Specifically looking for: best food, cooking classes, best art, and best day trips from Florence. We have a couple planned but I want to make sure we see it all.