Roasted Red Pepper Pasta

There’s something incredibly comforting about a bowl of creamy, flavorful pasta, and this Roasted Red Pepper Pasta is one of my absolute favorites to make. I still remember the first time I created this recipe — it started as a way to use up a few roasted red peppers I had leftover from another dish. I tossed them into a blender with a handful of garlic, olive oil, and a bit of cream, and what came out was a silky, smoky sauce that instantly became a staple in my kitchen. It’s the kind of recipe that feels gourmet but is simple enough for a weeknight meal.

I love how this pasta comes together so effortlessly while delivering such deep, satisfying flavors. The sweetness of roasted red peppers blends beautifully with the savory notes of garlic and Parmesan. The sauce clings perfectly to every strand of pasta, making every bite rich and delicious. Whether you’re cooking for yourself, your family, or friends, it’s a recipe that always gets compliments and second helpings.

Why You Will Love This Recipe

This roasted red pepper pasta isn’t just delicious — it’s also quick, wholesome, and incredibly versatile. You can make it in less than 30 minutes, which makes it perfect for busy evenings. The sauce feels luxurious but is made with simple, everyday ingredients. It’s a recipe that feels both comforting and fresh, ideal for any season.

Versatile

What I adore about this dish is how easy it is to customize. You can use any pasta shape you love — penne, spaghetti, or fettuccine. Add grilled chicken, turkey bacon, or even roasted vegetables for a heartier meal. For a plant-based version, you can skip the cheese and use a drizzle of cashew cream instead. The base sauce works beautifully with many combinations, so it never gets boring.

Affordable

This recipe also proves that you don’t need fancy ingredients to make something special. Everything in it — from the red peppers to the pasta — is affordable and easy to find in any grocery store. It’s budget-friendly comfort food that still feels indulgent.

Ingredients for Roasted Red Pepper Pasta

• 2 large red bell peppers (roasted and peeled)

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1 small onion, finely chopped

• 1/2 cup heavy cream (or milk for a lighter option)

• 1/3 cup grated Parmesan cheese

• 300 g pasta (penne, spaghetti, or your choice)

• Salt and black pepper to taste

• Fresh basil leaves for garnish

How to Prepare Roasted Red Pepper Pasta

Making this Roasted Red Pepper Pasta is one of the most satisfying cooking experiences. It’s a dish that fills the kitchen with warmth and inviting aromas while remaining quick enough for even the busiest evenings. I always find the process both relaxing and rewarding because the ingredients are simple, yet they create something remarkably flavorful.

The sauce comes together in just a few minutes, and it’s incredibly smooth and rich. Every time I prepare it, I’m reminded that great food doesn’t have to be complicated. The secret is in roasting the peppers perfectly — that’s what gives the sauce its deep, smoky sweetness.

Step-by-Step Instructions for Preparation

Step 1: Roast the Red Peppers

Start by roasting the red bell peppers. You can do this in two ways: either directly over an open flame or in the oven. If you’re using the oven, preheat it to 220°C (425°F). Place the peppers on a baking tray lined with parchment paper and roast them for about 25 minutes, turning halfway through. You’ll know they’re done when the skins are blistered and slightly charred.

Once roasted, transfer them to a bowl and cover with a plate or wrap them in foil. Let them steam for about 10 minutes — this makes peeling much easier. Gently remove the skins, discard the stems and seeds, and set the peppers aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, but reserve about one cup of the pasta water. This starchy water will help blend the sauce perfectly later on. Set the pasta aside while you prepare the sauce.

Step 3: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant. The key here is not to let the garlic brown, as that would change its flavor.

Step 4: Blend the Sauce

Transfer the roasted red peppers, cooked onions, and garlic into a blender. Add the cream and Parmesan cheese. Blend until the mixture becomes smooth and creamy. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency. Taste the sauce and season with salt and black pepper.

Step 5: Combine the Pasta and Sauce

Pour the blended sauce back into the skillet and heat it gently over low to medium heat. Add the cooked pasta and toss until every strand is coated in the creamy roasted red pepper sauce. If needed, add a bit more pasta water to loosen the texture. The sauce should cling beautifully to the pasta without feeling too heavy.

Step 6: Serve and Garnish

Serve the pasta immediately while it’s still warm. I like to top it with freshly grated Parmesan and a few torn basil leaves. The freshness of basil balances the rich, smoky flavor of the sauce perfectly.

Quick and Easy

This recipe is one of my go-to options when I want something that tastes indulgent but doesn’t take hours to prepare. From start to finish, the entire process takes less than 30 minutes. Even when I’m short on time, I know I can make a wholesome meal without cutting corners on flavor.

Customizable

One of the best things about this roasted red pepper pasta is how adaptable it is. You can easily add protein by tossing in grilled chicken or turkey bacon. For extra texture, try mixing in roasted zucchini, mushrooms, or spinach. If you prefer a lighter version, swap the cream for milk or even unsweetened oat cream.

For those who like a little kick, a pinch of crushed red pepper flakes adds just the right amount of heat. You can also experiment with different cheeses — ricotta adds creaminess, while feta introduces a tangy edge. This dish can be tailored to suit your taste and dietary preferences effortlessly.

Popular with Many People

This pasta has become a favorite among my family, friends, and customers alike. Its beautiful color, velvety sauce, and crowd-pleasing flavor make it ideal for both casual dinners and special gatherings. Whenever I serve it, it disappears fast, and someone always asks for the recipe. It’s one of those dishes that feels homey yet elegant — the kind that turns an ordinary dinner into something memorable.

With its combination of simplicity, versatility, and irresistible flavor, Roasted Red Pepper Pasta is a recipe that truly deserves a permanent spot in your kitchen rotation.

Roasted Red Pepper Pasta

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This Roasted Red Pepper Pasta is a creamy, flavorful dish that combines the sweetness of roasted peppers with the savory richness of garlic, olive oil, and Parmesan. It’s quick to prepare, affordable, and versatile enough for both weeknights and special dinners. The silky sauce coats the pasta beautifully, offering comfort and freshness in every bite.

• Author: Lura Skye
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 2 large red bell peppers, roasted and peeled
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/3 cup grated Parmesan cheese
• 300 g pasta (penne, spaghetti, or your choice)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

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Instructions

1. Roast the Red Peppers:
   Preheat the oven to 220°C (425°F). Place whole red peppers on a baking tray lined with parchment paper. Roast for about 25 minutes, turning halfway, until skins are blistered.
2. Cook the Pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve one cup of pasta water before draining.
3. Sauté Aromatics:
   Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until soft. Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
4. Blend the Sauce:
   Transfer roasted peppers, onions, and garlic to a blender. Add cream and Parmesan. Blend until smooth and creamy. Add a few tablespoons of pasta water if needed to adjust the consistency. Season with salt and pepper.
5. Combine Pasta and Sauce:
   Return the sauce to the skillet and warm over low heat. Add the cooked pasta and toss until evenly coated. Use more pasta water if the sauce is too thick.
6. Serve:
   Serve hot with extra Parmesan and fresh basil on top. Enjoy immediately for the best flavor and texture.

Notes

You can use jarred roasted red peppers as a shortcut; drain them well before blending.

For extra protein, add grilled chicken or turkey bacon.

For a dairy-free version, use oat or coconut cream and a vegan cheese substitute.

A pinch of chili flakes adds a pleasant kick of heat.

FAQs

Can I use jarred roasted red peppers instead of fresh ones?

Yes, absolutely. Jarred roasted red peppers work wonderfully for this recipe, especially if you want to save time. Just make sure to drain them well before blending so the sauce doesn’t become too watery. The flavor remains rich and smoky, though freshly roasted peppers add a slightly deeper sweetness.

Can I make this recipe dairy-free?

Definitely. You can replace the heavy cream with coconut milk, almond cream, or oat cream for a lighter and dairy-free version. Use nutritional yeast or a dairy-free Parmesan alternative to maintain that cheesy, savory flavor.

How long can I store leftovers?

Leftover roasted red pepper pasta keeps well for up to three days in an airtight container in the refrigerator. When reheating, add a splash of milk or water to loosen the sauce and bring back its creamy texture.

What can I serve with this pasta?

It pairs beautifully with garlic bread, a simple green salad, or grilled chicken. For a balanced vegetarian meal, try serving it with roasted vegetables or a side of sautéed spinach.