Roasted Red Pepper Pasta is a vibrant, flavor-packed dish that brings together the natural sweetness of roasted red peppers with garlic, olive oil, and a touch of cream for a luxuriously smooth sauce. This pasta is comforting yet light, making it perfect for both weeknight dinners and special occasions.
The roasted peppers add depth and smokiness without being overpowering, while the silky sauce coats every strand of pasta beautifully. Best of all, this recipe uses simple ingredients and comes together quickly, proving that homemade pasta dishes can be both easy and impressive.
Why I Love This Recipe
I love this Roasted Red Pepper Pasta because it’s rich, comforting, and bursting with flavor while still feeling light and fresh. The sweetness of roasted red peppers blends into a silky, vibrant sauce that coats the pasta perfectly, creating a dish that tastes both indulgent and wholesome. What I enjoy most is how simple pantry ingredients transform into something that feels restaurant-worthy with minimal effort.
It’s endlessly versatile—easy to make creamy or dairy-free, spicy or mild—and always satisfying. Whether for a cozy weeknight dinner or a casual gathering, this pasta is a dish I never get tired of making.
Why This Is a Must-Try Dish
- Rich, creamy texture with a fresh roasted flavor
- Quick and easy to prepare
- Uses pantry and refrigerator staples
- Easily customizable for dietary needs
- Perfect for both vegetarians and meat-lovers
Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~420 calories per serving (approx.)
- Course: Main Course
- Cuisine: Italian / Mediterranean
Ingredients
For the Pasta
- 12 oz pasta (penne, rigatoni, or fettuccine)
- Salt (for pasta water)
For the Roasted Red Pepper Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1½ cups roasted red peppers (jarred or homemade), drained
- ½ cup vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
- ¼ cup grated Parmesan cheese (optional)
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish (Optional)
- Fresh basil or parsley, chopped
- Extra Parmesan cheese
Cooking Directions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
- Blend Sauce: Transfer onion and garlic to a blender. Add roasted red peppers, vegetable broth, and smoked paprika. Blend until smooth.
- Simmer Sauce: Pour blended sauce back into skillet. Add cream, salt, pepper, and red pepper flakes. Simmer 5–7 minutes until slightly thickened.
- Combine: Add cooked pasta to sauce, tossing to coat. Add reserved pasta water if needed for consistency.
- Finish: Stir in Parmesan if using. Serve hot.
Step-by-Step Preparation Method
- Boil pasta until al dente and reserve pasta water.
- Sauté onion and garlic until fragrant.
- Blend roasted peppers with broth and aromatics.
- Simmer sauce until creamy and flavorful.
- Add pasta and adjust sauce consistency.
- Garnish and serve immediately.
How to Serve
Serve Roasted Red Pepper Pasta hot with a side of garlic bread or a crisp green salad. It pairs well with roasted vegetables or grilled chicken or shrimp if you want to add protein. Finish with fresh herbs and extra cheese for a restaurant-style presentation.
Recipe Tips
- Reserve pasta water—it helps emulsify the sauce
- Use high-quality roasted red peppers for best flavor
- Blend sauce thoroughly for a silky texture
- Adjust cream amount for desired richness
- Add lemon juice for brightness
Variations (Detailed)
- Vegan Version: Use coconut milk or cashew cream and skip Parmesan
- Spicy Roasted Red Pepper Pasta: Add extra red pepper flakes or chili oil
- Protein Boost: Add grilled chicken, shrimp, or Italian sausage
- Extra Veggies: Stir in spinach, mushrooms, or zucchini
- Cheesy Bake: Transfer to baking dish, top with mozzarella, and bake
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days
- Freezer: Freeze sauce separately for up to 2 months
- Reheating: Reheat gently on stovetop with a splash of water or milk
Special Equipment Needed
- Large pot
- Skillet or saucepan
- Blender or food processor
- Measuring cups and spoons
Conclusion
Roasted Red Pepper Pasta is a comforting, flavorful dish that combines simplicity with elegance. Its creamy, smoky sauce and vibrant color make it a standout meal that’s as enjoyable to cook as it is to eat. Whether served as a quick weeknight dinner or dressed up for guests, this pasta is a guaranteed crowd-pleaser you’ll want to make again and again.
Roasted Red Pepper Pasta
Roasted Red Pepper Pasta is a vibrant, flavor-packed dish that brings together the natural sweetness of roasted red peppers with garlic, olive oil, and a touch of cream for a luxuriously smooth sauce. This pasta is comforting yet light, making it perfect for both weeknight dinners and special occasions.
Ingredients
For the Pasta
For the Roasted Red Pepper Sauce
Garnish (Optional)
Instructions
-
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
-
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
-
Blend Sauce: Transfer onion and garlic to a blender. Add roasted red peppers, vegetable broth, and smoked paprika. Blend until smooth.
-
Simmer Sauce: Pour blended sauce back into skillet. Add cream, salt, pepper, and red pepper flakes. Simmer 5–7 minutes until slightly thickened.
-
Combine: Add cooked pasta to sauce, tossing to coat. Add reserved pasta water if needed for consistency.
-
Finish: Stir in Parmesan if using. Serve hot.
