Why You’ll Love This Recipe
Creamy Roasted Red Pepper Pasta is a rich, velvety dish bursting with smoky-sweet flavor from roasted red peppers, balanced by garlic, onion, and a touch of cream. It’s a quick and satisfying vegetarian option perfect for weeknight dinners or elegant enough for guests. The sauce clings beautifully to pasta, delivering a comforting and indulgent experience with every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
roasted red peppersolive oilgarliconionheavy creamparmesan cheesevegetable or chicken brothsalt and pepperred pepper flakes (optional)pasta of choice (like penne or fettuccine)fresh basil (for garnish)
directions
Cook the pasta according to package instructions, reserving 1 cup of pasta water before draining.
In a skillet, heat olive oil over medium heat and sauté chopped onion until soft, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Transfer the cooked onion and garlic to a blender with roasted red peppers, a splash of broth, and blend until smooth.
Pour the blended mixture back into the skillet over medium heat.
Stir in heavy cream and grated parmesan cheese, letting the sauce simmer and thicken for 5-7 minutes.
Season with salt, pepper, and red pepper flakes to taste.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
Serve hot, garnished with fresh basil and extra parmesan if desired.
Servings and timing
This recipe serves 4 people.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use coconut milk for a dairy-free version.
Add sautéed mushrooms or spinach for extra texture and nutrition.
Incorporate grilled chicken or shrimp for a protein boost.
Substitute cashew cream for a vegan option.
Use gluten-free pasta to accommodate dietary needs.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.Freezing is not recommended as the sauce may separate upon thawing.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred peppers work perfectly and save time—just be sure to drain them well.
Is this sauce spicy?
It’s mildly sweet unless you add red pepper flakes for heat.
Can I make it ahead?
Yes, prepare the sauce in advance and store separately from the pasta for best results.
Can I blend the sauce without a blender?
A food processor or immersion blender will also work well.
What kind of pasta works best?
Short pasta like penne or rigatoni holds the sauce well, but long noodles like fettuccine are also great.
Is it suitable for kids?
Yes, the creamy texture and mild flavor make it kid-friendly.
Can I use low-fat cream?
Yes, though it may be slightly less rich.
How do I make it vegan?
Use plant-based cream and nutritional yeast instead of parmesan.
Can I freeze the sauce?
It’s best fresh, but if needed, freeze the sauce alone and blend again after reheating.
Can I double the recipe?
Absolutely, just make sure your blender and skillet can handle the volume.
Conclusion
Creamy Roasted Red Pepper Pasta is a versatile, flavor-packed dish that’s as simple to make as it is satisfying to eat. Whether you’re cooking for one or feeding a family, this vibrant pasta brings comfort and elegance to the table in just 30 minutes.
Print
Creamy Roasted Red Pepper Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting / Sautéing / Boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A luscious and comforting pasta dish featuring roasted red peppers blended into a creamy sauce, tossed with al dente pasta and fresh herbs.
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 cups roasted red peppers (jarred or homemade), drained
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼ tsp red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.
- Add roasted red peppers and heavy cream. Simmer gently, stirring occasionally, for about 5 minutes.
- Transfer sauce to a blender or use an immersion blender. Blend until completely smooth.
- Return the smooth sauce to the skillet and stir in Parmesan. Season with salt and pepper to taste. Adjust thickness with reserved pasta water, adding a few tablespoons at a time.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve immediately, garnished with extra Parmesan and fresh basil leaves.
Notes
- You can roast fresh red peppers under a broiler or on a grill for a deeper flavor instead of using jarred.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Add sautéed chicken, shrimp, or spinach for extra protein and nutrition.