Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces pasta of choice; 2 large roasted red bell peppers; 3 cloves garlic, minced; 1 small yellow onion, diced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes; 1 teaspoon Italian seasoning; Salt to taste; Black pepper to taste; Fresh basil for garnish

Jump to Recipe·Print Recipe

I make this roasted red pepper pasta when I want something creamy, comforting, and just a little bit elegant. The sauce is velvety and rich, blending sweet roasted red peppers with garlic, Parmesan, and a gentle touch of spice. It coats every strand of pasta beautifully, creating a colorful and flavorful meal that feels special without being complicated.

Roasted Red Pepper Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta of choice

2 large roasted red bell peppers

3 cloves garlic

1 small yellow onion, diced

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons olive oil

½ teaspoon red pepper flakes

1 teaspoon Italian seasoning

Salt to taste

Black pepper to taste

Fresh basil for garnish

Directions

I start by cooking the pasta according to the package instructions until al dente. Before draining, I reserve ½ cup of pasta water, then set the pasta aside.

In a large skillet, I heat olive oil over medium heat. I add the diced onion and sauté for about 3 to 4 minutes until softened. Then I stir in the minced garlic and cook for another 30 seconds until fragrant.

Next, I transfer the sautéed onion and garlic to a blender. I add the roasted red peppers, heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper. I blend everything until the sauce is completely smooth and creamy.

I pour the blended sauce back into the skillet and let it simmer over low heat for 5 to 7 minutes, allowing it to thicken slightly. Then I stir in the grated Parmesan cheese until it melts into the sauce.

I add the cooked pasta to the skillet and toss it well to coat evenly. If the sauce feels too thick, I mix in a splash of the reserved pasta water to loosen it. I taste and adjust the seasoning as needed.

Before serving, I garnish with fresh basil and an extra sprinkle of Parmesan.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: 520 kcal per serving

Variations

I sometimes add grilled chicken or sautéed shrimp when I want extra protein. For a lighter version, I replace part of the heavy cream with half-and-half. If I want a smokier flavor, I use fire-roasted red peppers. I also enjoy stirring in baby spinach at the end for added color and nutrients. When I need a dairy-free option, I substitute coconut cream and nutritional yeast for a different but still creamy result.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of milk or water to help loosen the sauce, as it tends to thicken when chilled. I warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring in between to maintain a smooth texture.

FAQs

Can I use jarred roasted red peppers?

I often use jarred roasted red peppers for convenience, and they work perfectly. I just drain them well before blending.

What type of pasta works best?

I like using penne, fettuccine, or rigatoni because the sauce clings nicely to their shape, but I can use any pasta I have on hand.

Can I make this sauce ahead of time?

I sometimes prepare the sauce a day in advance and store it in the refrigerator. When I am ready to serve, I gently reheat it and toss it with freshly cooked pasta.

How can I make it spicier?

I increase the amount of red pepper flakes or add a pinch of cayenne pepper when I want more heat.

Can I freeze roasted red pepper pasta sauce?

I freeze the sauce without the pasta in an airtight container for up to 2 months. When I am ready to use it, I thaw it in the refrigerator overnight and reheat gently before tossing with pasta.

Conclusion

I find this roasted red pepper pasta to be the perfect balance of creamy comfort and bold flavor. It is simple enough for a weeknight dinner yet impressive enough to serve to guests. With its smooth texture, vibrant color, and customizable options, it has become one of my favorite go-to pasta dishes.

📖 Recipe:

Roasted Red Pepper Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This roasted red pepper pasta features a velvety, creamy sauce made with sweet roasted red peppers, garlic, Parmesan, and a gentle touch of spice. It is a comforting yet elegant vegetarian dish perfect for weeknights or special occasions.

Instructions

Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining, then set pasta aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Transfer the sautéed onion and garlic to a blender. Add the roasted red peppers, heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper. Blend until completely smooth and creamy.
Pour the blended sauce back into the skillet and simmer over low heat for 5 to 7 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and incorporated.
Add the cooked pasta to the skillet and toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce. Adjust seasoning to taste.
Garnish with fresh basil and additional Parmesan before serving.