Roasted Red Pepper Pasta with Feta Crumbles
This pasta dish features a silky roasted red pepper sauce with garlic and olive oil, tossed with al dente pasta and topped with tangy feta crumbles. It’s vibrant, comforting, and ready in under 30 minutes.
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients
For the Sauce
2 large red bell peppers (or 1 jar roasted red peppers, drained)
2 tbsp olive oil
3 cloves garlic, minced
½ small onion, diced
½ tsp dried oregano
½ tsp paprika
½ cup vegetable broth (or chicken broth)
½ cup Greek yogurt or light cream
Salt & black pepper, to taste
Pasta & Topping
12 oz (340 g) penne, fusilli, or rigatoni
½ cup feta cheese, crumbled
2 tbsp fresh parsley or basil, chopped
Optional: pinch of red chili flakes for a little heat
Instructions
1. Roast the Peppers
Preheat oven to 220°C (425°F).
Place whole peppers on a baking sheet and roast 20 minutes, turning once, until skins blister.
Place in a covered bowl for 5 minutes, then peel and remove seeds.
2. Make the Sauce
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté 3 minutes until softened.
Add roasted peppers, oregano, paprika, broth, salt, and pepper. Simmer 5 minutes.
Blend until smooth (using a blender or immersion blender).
Return sauce to pan, stir in Greek yogurt or cream, and adjust seasoning.
3. Cook the Pasta
While sauce simmers, cook pasta in salted water until al dente.
Drain, reserving ½ cup pasta water.
Toss pasta with sauce, adding pasta water if needed for creaminess.
4. Serve
Plate pasta, sprinkle with feta crumbles and fresh parsley or basil.
Add chili flakes if desired.
Notes & Tips
Time saver: Use jarred roasted red peppers for a 10‑minute shortcut.
Make it heartier: Add grilled chicken, shrimp, or chickpeas.
Extra creaminess: Blend in 2 tbsp cream cheese with the sauce.
Meal prep: Sauce keeps well in the fridge up to 3 days.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — use coconut cream instead of yogurt and swap feta with vegan feta.
Q: Can I freeze the sauce?
Absolutely — store in an airtight container up to 2 months. Thaw overnight and reheat gently.
Q: Can I use other peppers?
Yes — orange or yellow bell peppers work too, though flavor will be slightly sweeter.
Nutritional Information
Calories: ~410
Protein: 14g
Carbohydrates: 58g
Fat: 14g
Fiber: 6g
Sugar: 8g