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creamy roasted red pepper pasta

creamy roasted red pepper pasta

This creamy roasted red pepper pasta is a simple yet flavorful dish made with blended roasted red peppers, garlic, cream, and Parmesan. It’s light, smoky, and comforting — the perfect twist on traditional red sauce pasta recipes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g pasta of your choice (penne, fettuccine, or rigatoni)
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1 jar 12 oz roasted red peppers, drained
  • ½ cup heavy cream or Greek yogurt for lighter option
  • ½ cup grated Parmesan cheese
  • ½ tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish
  • Optional Add-ins:
  • Grilled chicken or shrimp
  • Sautéed mushrooms
  • Fresh spinach

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Stir in garlic and cook another minute.
  3. Transfer onions and garlic to a blender. Add roasted red peppers, cream (or yogurt), and Parmesan. Blend until smooth.
  4. Pour sauce back into the skillet and simmer gently for 5–7 minutes. Season with salt, pepper, and red pepper flakes.
  5. Add cooked pasta to the skillet, tossing to coat evenly. Add a splash of reserved pasta water to loosen the sauce if needed.
  6. Serve warm, topped with fresh basil or parsley and extra Parmesan.

Notes

  • Roast your own peppers for a smokier flavor — bake whole red bell peppers at 425°F (220°C) until charred, then peel.
  • Add pasta water gradually for perfect sauce consistency.
  • Use coconut milk and nutritional yeast to make it vegan.
  • Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or cream.