Roasted Red Pepper Pasta
This pasta features a creamy, smoky roasted red pepper sauce blended with garlic, onion, and a touch of cream (or cashews for a vegan version). It’s cozy, vibrant, and pairs beautifully with fresh herbs and Parmesan.
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Servings:4
Ingredients
Pasta & Sauce
12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
2 large roasted red peppers (jarred or homemade, ~1 ½ cups)
1 small onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
½ cup vegetable broth
½ cup heavy cream (or soaked cashews blended with water for vegan)
¼ cup grated Parmesan
½ tsp smoked paprika
Salt & black pepper, to taste
Garnish
Fresh basil or parsley, chopped
Extra Parmesan, for serving
Red chili flakes
Instructions
1. Cook pasta:
Bring salted water to boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté aromatics:
In a skillet, heat olive oil. Add onion and cook until soft (5 min). Add garlic and cook 1 min.
3. Blend sauce:
Add sautéed onion/garlic, roasted red peppers, broth, cream, Parmesan, and smoked paprika to a blender. Blend until smooth and creamy.
4. Simmer sauce:
Return sauce to skillet, season with salt & pepper, and simmer 5 minutes. Thin with reserved pasta water if needed.
5. Combine & serve:
Toss pasta in sauce. Serve warm, topped with basil, extra Parmesan, and chili flakes if desired.
Notes & Tips
Roast your own peppers by charring them over an open flame or under the broiler until blackened, then peel.
Make it extra creamy by adding 2 tbsp cream cheese or ricotta.
For added protein, stir in grilled chicken, shrimp, or white beans.
Frequently Asked Questions
Q: Can I make it ahead?
Yes — store sauce in fridge up to 3 days. Reheat gently and toss with fresh pasta.
Q: How do I make it vegan?
Use cashew cream (½ cup cashews + ½ cup water blended) and nutritional yeast instead of Parmesan.
Q: Can I make it spicy?
Yes — add ½ tsp chili flakes or a roasted chili with the peppers.
Nutritional Information
Calories: ~420 kcal
Protein: 14g
Carbs: 58g
Fat: 14g
Fiber: 5g