Roasted Red Pepper Pasta Recipe

The first time I made this roasted red pepper pasta, I was blown away by how a few simple ingredients could come together into such a creamy, flavorful dish. Roasting the peppers myself added a smoky depth that made every bite feel gourmet, yet it was surprisingly easy to prepare. It quickly became a go-to weeknight recipe that impresses without spending hours in the kitchen.

Roasted Red Pepper Pasta Recipe

Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

420

kcal

This Roasted Red Pepper Pasta is creamy, flavorful, and easy to make in just 30 minutes! Blended roasted peppers with garlic, cream, and Parmesan create a rich sauce that coats every bite of pasta perfectly. A simple yet impressive dish for weeknights or dinner parties.

Ingredients

• 12 oz (340 g) pasta (penne or spaghetti works well)

• 2 large red bell peppers (roasted, peeled, and seeds removed)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ½ cup onion, chopped

• ½ teaspoon red pepper flakes (optional, for heat)

• ½ cup heavy cream (or substitute with half-and-half for a lighter version)

• ¼ cup grated Parmesan cheese (plus extra for serving)

• 1 tablespoon tomato paste

• ½ teaspoon dried Italian herbs (oregano or basil)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

Directions

• Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
• Prepare the sauce: In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened and fragrant (about 3 minutes).
• Blend the peppers: Add roasted red peppers, tomato paste, and sautéed onion-garlic mixture to a blender or food processor. Blend until smooth.
• Make it creamy: Pour the sauce back into the skillet. Stir in heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Simmer on low for 5–7 minutes. Season with salt and black pepper to taste.
• Combine pasta & sauce: Add the cooked pasta into the skillet and toss until evenly coated. If the sauce is too thick, add a splash of reserved pasta water.
• Serve: Plate the pasta, sprinkle with extra Parmesan, and garnish with fresh basil. Serve warm.

Nutrition Information

• Calories: ~420 kcal
• Carbohydrates: 52 g
• Protein: 12 g
• Fat: 18 g
• Saturated Fat: 8 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: ~350 mg

Expert Tips and Variations

For a dairy-free version, swap cream with coconut or almond milk, and try adding a pinch of smoked paprika for extra depth. Blending the sauce until ultra-smooth gives a restaurant-quality texture, while tossing in fresh herbs like basil or parsley at the end brightens the flavor. Avoid overcooking the pasta, as the sauce is rich and clings better to al dente noodles.

How to Store and Reheat Roasted Red Pepper Pasta

Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or milk to restore creaminess. Avoid microwaving straight from the fridge to keep the sauce from separating.

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