Roasted Red Pepper Pasta Recipe Description:
This Roasted Red Pepper Pasta is a creamy, smoky, and slightly sweet pasta dish that’s both comforting and vibrant. Roasted red bell peppers are blended with garlic, onions, cream (or plant-based alternatives), and parmesan to create a silky smooth sauce that coats your favorite pasta. Perfect for a weeknight dinner or a vegetarian-friendly meal that tastes gourmet.
Ingredients:
For the Sauce:
2 large red bell peppers (or 1 cup jarred roasted red peppers, drained)
1 tbsp olive oil
1 small onion, chopped
3–4 garlic cloves, minced
1/2 tsp chili flakes (optional for a little heat)
1/2 cup heavy cream (or full-fat coconut milk or cashew cream for vegan)
1/4 cup grated parmesan cheese (or nutritional yeast for vegan)
Salt & pepper to taste
1 tbsp tomato paste (optional, for depth)
1/4 cup vegetable broth or pasta water (to adjust sauce consistency)
For the Pasta:
300g (about 10 oz) pasta (penne, rigatoni, or spaghetti work well)
Salt for boiling water
Optional Toppings:
Fresh basil or parsley
Extra grated cheese or vegan parmesan
Crushed red pepper
Toasted pine nuts or walnuts for crunch
Instructions:
Total Time: ~35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Step-by-Step:
1. Roast the Peppers (if using fresh):
Preheat oven to 450°F (230°C).
Slice red peppers in half, remove seeds and stems.
Place skin-side up on a baking tray lined with foil.
Roast for 20–25 minutes until skins are charred.
Transfer to a bowl, cover, and let steam for 10 minutes.
Peel off skins and set aside.
(Skip this step if using jarred roasted peppers.)
2. Cook the Pasta:
In a large pot, bring water to a boil.
Salt generously and cook pasta until al dente.
Reserve 1/2 cup pasta water, then drain and set pasta aside.
3. Sauté Aromatics:
In a skillet, heat olive oil over medium heat.
Add onion and sauté for 5–7 minutes until soft.
Add garlic and chili flakes; cook for 1 more minute.
4. Blend the Sauce:
In a blender, combine:
Roasted red peppers
Cooked onion and garlic mixture
Cream, tomato paste, and parmesan
Salt and pepper to taste
Blend until smooth and creamy.
5. Heat and Combine:
Pour sauce back into the skillet.
Heat gently and adjust consistency with broth or pasta water.
Add cooked pasta and toss to coat evenly.
6. Garnish and Serve:
Plate the pasta.
Garnish with fresh herbs, more cheese, or your favorite toppings.
Nutritional Information (per serving, based on 4 servings):
Nutrient Amount
Calories ~430 kcal
Protein 12–15 g
Carbohydrates ~52 g
Fat ~20 g
Saturated Fat ~7 g
Fiber ~4 g
Sodium ~300 mg (varies)
Note: Nutrition can vary depending on ingredients used (e.g. plant-based substitutions, pasta type, etc.)
Q&A Section
Q1: Can I make this vegan?
Yes! Use coconut cream or cashew cream instead of dairy cream, and swap parmesan for nutritional yeast or vegan cheese.
Q2: Can I add protein?
Absolutely. Grilled chicken, shrimp, tofu, or chickpeas all pair well with this sauce.
Q3: How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen the sauce.
Q4: Can I freeze the sauce?
Yes! The sauce freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q5: What pasta shapes work best?
Short pasta like penne, rigatoni, or fusilli hold the sauce well. Long pasta like fettuccine or spaghetti also works.
Q6: Can I make it spicy?
Add more chili flakes or a dash of hot sauce to the sauce
before blending