This creamy roasted red pepper pasta is a treat for your taste buds! With sweet roasted peppers blended into a rich sauce, it’s comfort food at its best!
You won’t believe how quick and easy it is to whip up. I love serving it with a sprinkle of cheese on top—so good, it feels like a dinner party any night of the week!
Key Ingredients & Substitutions
Pasta: I love penne for its ability to hold onto the sauce well, but feel free to swap it with rigatoni or fettuccine. Gluten-free pasta options work just as nicely!
Red Bell Peppers: Roasting brings out the sweetness. If you’re short on time, jarred roasted red peppers can be a great shortcut. Just drain and rinse them!
Heavy Cream: For a lighter option, replace it with half-and-half or a plant-based cream for a dairy-free version. You won’t lose the creamy texture!
Parmesan Cheese: It adds a nice salty bite! If you don’t have Parmesan, Pecorino Romano or nutritional yeast for a vegan option works perfectly too.
How Do You Roast Peppers Perfectly?
Roasting peppers is quite straightforward, but it’s key to getting that lovely char and flavor. Here’s how:
- Turn on your gas burner or set your oven to broil. Place the whole peppers directly over the flame or in the oven till the skin is blistered, about 10 minutes.
- As soon as they are charred, immediately place them in a bowl and cover with plastic wrap. This steaming process helps the skin come off easily.
- Once cooled for about 10 minutes, peel off the charred skin, remove the seeds, and chop them up—ready to use in your sauce!
How to Make Creamy Roasted Red Pepper Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
For the Sauce:
- 2 large red bell peppers, roasted, peeled, and seeded
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Time Needed:
This creamy roasted red pepper pasta takes about 25-30 minutes in total. You’ll spend around 10 minutes roasting the peppers and cooking the pasta, and then about 15-20 minutes making the sauce and bringing everything together. It’s a quick yet delicious meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it’s al dente (cooked but still firm to the bite). When it’s done, drain the pasta and set it aside while you prepare the sauce.
2. Roasting the Red Peppers:
To roast the red peppers, place them directly over a gas burner flame or under a broiler. Turn them occasionally until the skin is charred and blistered all around, which usually takes about 10 minutes. Once done, transfer them to a bowl and cover with plastic wrap to steam for about 10 minutes. After steaming, the skin will come off easily; just peel it away, remove the seeds, and roughly chop the peppers.
3. Sautéing the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it’s translucent. Next, add the minced garlic and sauté for another minute, just until you can smell its wonderful aroma.
4. Blending the Sauce:
Transfer the roasted red peppers into a blender or food processor. Add the sautéed onion and garlic, the heavy cream, Parmesan cheese, and smoked paprika (if using). Blend everything together until smooth and creamy. Don’t worry—this sauce is both vibrant and delicious!
5. Combining It All:
Pour the roasted red pepper sauce back into the skillet and warm it over low heat. Season with salt and pepper to taste. If you find the sauce is a little too thick, add a splash of the reserved pasta water to achieve your preferred consistency.
6. Mixing with Pasta:
Toss your drained pasta with the creamy roasted red pepper sauce in the skillet. Stir until every piece of pasta is beautifully coated with the sauce.
7. Serving:
Serve your creamy roasted red pepper pasta hot! Garnish with fresh basil or parsley and extra Parmesan cheese if you’d like. Enjoy a comforting and delicious meal!
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! Jarred roasted red peppers are a convenient substitute. Just be sure to drain and rinse them before blending to get rid of any excess liquid and sodium.
How Can I Make This Recipe Vegan?
To make this pasta vegan, substitute the heavy cream with a non-dairy cream (like coconut cream or cashew cream) and use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy.
What If the Sauce Is Too Thick?
If your sauce ends up too thick, don’t worry! Simply add a little reserved pasta water, one tablespoon at a time, until you reach your desired consistency. It should be creamy yet pourable!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to restore creaminess if needed.
