Looking for a pasta dish that’s both creamy and packed with flavor?
Roasted red pepper pasta is the perfect balance of rich, smoky, and slightly sweet flavors combined with a velvety, satisfying sauce.
Made with roasted red peppers, garlic, parmesan, and a touch of spice, this dish comes together in 30 minutes, making it an ideal dinner option for busy weeknights.
Whether you use jarred roasted peppers for convenience or roast them fresh for a deeper flavor, this recipe is easy to customize and guaranteed to impress.
Why You’ll Love This Roasted Red Pepper Pasta
- Rich, creamy, and bursting with flavor
- Made with simple, wholesome ingredients
- Quick and easy, ready in 30 minutes
- Easily customizable with protein or veggies
Ingredients You’ll Need
For the Sauce:
- 2 large roasted red peppers (jarred or freshly roasted)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ small onion, diced
- ½ cup heavy cream (or cashew cream for a dairy-free option)
- ½ cup grated parmesan cheese
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta:
- 12 ounces pasta of choice (penne, spaghetti, or fettuccine)
- 2 tablespoons butter
- ¼ cup reserved pasta water
- Fresh basil or parsley for garnish
How to Make Roasted Red Pepper Pasta
Step 1: Roast the Peppers (If Using Fresh)
- Preheat the oven to 450°F.
- Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blackened and blistered.
- Transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes.
- Peel off the skin, remove the seeds, and set aside.
Step 2: Prepare the Sauce
- In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Transfer the cooked onions and garlic to a blender along with the roasted red peppers, heavy cream, parmesan, salt, pepper, and red pepper flakes. Blend until smooth.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.
Step 4: Combine Everything
- In the same skillet, melt the butter over medium heat. Pour in the blended roasted red pepper sauce and let it simmer for 3 to 4 minutes.
- Stir in the cooked pasta, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
- Garnish with fresh basil or parsley and extra parmesan cheese.
- Serve immediately with a side of garlic bread or a simple green salad.
Variations & Add-Ins
- Make it vegan: Swap the heavy cream for coconut cream or cashew cream and use nutritional yeast instead of parmesan.
- Add protein: Grilled chicken, shrimp, or crispy tofu make great additions.
- Boost the veggies: Spinach, mushrooms, or cherry tomatoes add extra texture and nutrition.
- Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
Tips for the Best Roasted Red Pepper Pasta
- Use jarred roasted red peppers for a quick and easy shortcut without compromising flavor.
- Reserve pasta water to help loosen the sauce and coat the pasta evenly.
- Blend the sauce well for a creamy, velvety consistency.
- Grate parmesan fresh for the best flavor and texture.
What to Serve with Roasted Red Pepper Pasta
- Garlic bread – Perfect for soaking up the sauce.
- Side salad – A crisp green salad balances the richness of the pasta.
- Grilled vegetables – Zucchini, asparagus, or bell peppers make great side options.
Storage & Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce.
- Freeze the sauce separately for up to 2 months for easy meal prep.
Recipe FAQ’s
Can I use store-bought roasted red peppers?
Yes! Jarred roasted red peppers work perfectly and save time. Just drain them well before blending.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even chickpeas make great protein additions.
How can I make the sauce thicker?
Let it simmer a bit longer or add more parmesan cheese to create a richer texture.
Creamy Roasted Red Pepper Pasta (30-Minutes)
This creamy roasted red pepper pasta is a quick and flavorful dish that combines smoky roasted red peppers with a rich, velvety sauce. Blended with garlic, parmesan, and a touch of spice, it’s a comforting meal ready in just 30 minutes.Whether made with fresh or jarred red peppers, this recipe is easy to customize with proteins or extra veggies.
Ingredients
For the Sauce:
- 2 large roasted red peppers jarred or freshly roasted
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ small onion diced
- ½ cup heavy cream or cashew cream for a dairy-free option
- ½ cup grated parmesan cheese
- ½ teaspoon red pepper flakes optional, for spice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta:
- 12 ounces pasta of choice penne, spaghetti, or fettuccine
- 2 tablespoons butter
- ¼ cup reserved pasta water
- Fresh basil or parsley for garnish
Instructions
Step 1: Roast the Peppers (If Using Fresh)
- Preheat the oven to 450°F.
- Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blackened and blistered.
- Transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes.
- Peel off the skin, remove the seeds, and set aside.
Step 2: Prepare the Sauce
- In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Transfer the cooked onions and garlic to a blender along with the roasted red peppers, heavy cream, parmesan, salt, pepper, and red pepper flakes. Blend until smooth.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.
Step 4: Combine Everything
- In the same skillet, melt the butter over medium heat. Pour in the blended roasted red pepper sauce and let it simmer for 3 to 4 minutes.
- Stir in the cooked pasta, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
- Garnish with fresh basil or parsley and extra parmesan cheese.
- Serve immediately with a side of garlic bread or a simple green salad.