Creamy Roasted Red Pepper Pasta Recipe
Creamy roasted red pepper pasta is a rich, velvety dish with a delicious combination of roasted red peppers and a creamy base. This recipe blends roasted peppers, garlic, onions, and a few select seasonings to create a beautiful, vibrant sauce that perfectly complements pasta. It’s simple enough for a weeknight dinner but elegant enough to serve at a dinner party.
Instructions
1. Roasting the Red Peppers
Start by roasting the red peppers. This step will elevate their natural sweetness and add a beautiful smoky flavor to your sauce.
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the stems and seeds. If you have a gas stove, you can also char the peppers directly over the flame, but roasting in the oven works well for even cooking.
- Place the pepper halves cut-side down on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle a bit of salt.
- Roast for about 25-30 minutes, or until the skins of the peppers are charred and blistered.
- Once done, remove them from the oven and let them cool for a few minutes. Once cool enough to handle, peel the skins off (they should come off easily). Discard the skins and set the peppers aside.
2. Preparing the Roasted Red Pepper Sauce
While the peppers are cooling, you can prepare the sauce.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, until softened and translucent.
- Add the minced garlic to the pan and sauté for an additional 30 seconds, just until fragrant.
- Now, add your roasted red peppers to the skillet, along with smoked paprika, oregano, red pepper flakes, and a pinch of salt and pepper. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for another 3-4 minutes to meld the flavors together.
- Transfer the mixture to a blender or use an immersion blender directly in the skillet to puree the ingredients into a smooth sauce. If the sauce seems too thick, you can add a little more vegetable broth to achieve your desired consistency.
- Return the sauce to the pan and stir in the heavy cream. Bring to a simmer and let it cook for another 3-4 minutes until thickened and creamy.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
3. Cooking the Pasta
While the sauce is simmering, cook the pasta according to the package instructions.
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente (typically 8-10 minutes, but refer to the package instructions).
- Once done, reserve about 1/2 cup of pasta water before draining the pasta. The starchy pasta water will help the sauce adhere better to the pasta.
- Drain the pasta and set it aside.
4. Combining the Pasta and Sauce
Now it’s time to bring everything together.
- Add the drained pasta directly into the skillet with the roasted red pepper sauce.
- Toss the pasta in the sauce, making sure it is well-coated. If the sauce is too thick, add some of the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
- Continue to cook over low heat for 1-2 minutes, letting the pasta soak up some of the sauce.
5. Garnishing and Serving
Once the pasta is well-coated and heated through, it’s time to serve.
- Divide the creamy roasted red pepper pasta among serving plates.
- Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.
- For an added touch of heat, you can sprinkle some red pepper flakes on top.
Tips for Success
- Roasting the Peppers: If you prefer a more intense flavor, consider charring the peppers over an open flame on a gas stove instead of roasting them in the oven. This imparts a smoky flavor that complements the creamy sauce.
- Cream Alternatives: For a lighter version, substitute the heavy cream with half-and-half or coconut cream (if you want a dairy-free option). For a vegan version, swap the cream for a plant-based alternative like cashew cream or almond milk.
- Flavor Boosters: Smoked paprika adds a depth of flavor, but feel free to get creative by adding a dash of balsamic vinegar, a squeeze of lemon juice, or a handful of fresh spinach for extra green goodness.
- Make it Spicy: If you like a little heat, increase the red pepper flakes in the sauce, or add some diced jalapeño when sautéing the onions and garlic.
- Pasta Variations: While this recipe is great with any pasta, wide noodles like pappardelle or tagliatelle will help hold the creamy sauce.
Common Questions
1. Can I make this dish in advance?
Yes! This pasta sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the sauce for up to 3 months. Just make sure to store the pasta and sauce separately until you’re ready to serve.
2. Can I use jarred roasted red peppers instead of fresh ones?
Certainly! If you’re short on time, jarred roasted red peppers work as a great shortcut. Use about 2 cups of jarred peppers and proceed with the recipe as directed.
3. How can I make this dish gluten-free?
To make this dish gluten-free, simply swap in gluten-free pasta. There are many good gluten-free pasta options available, including ones made from rice, corn, or chickpeas.
4. Can I add protein to this dish?
Yes! You can add grilled chicken, shrimp, or even crispy bacon for a non-vegetarian protein boost. For a vegetarian option, consider adding sautéed mushrooms or chickpeas.
Variations
While this creamy roasted red pepper pasta is delicious as is, there are plenty of ways to customize it:
- With Chicken: Grilled or pan-seared chicken breasts pair wonderfully with the creamy sauce. Slice the chicken and serve it on top of the pasta for an added protein boost.
- With Shrimp: Shrimp sautéed in garlic and olive oil can elevate the dish. Add the shrimp directly to the pasta after tossing it in the sauce.
- Vegan Option: For a completely plant-based dish, swap the heavy cream for coconut cream or cashew cream and use a plant-based pasta. Omit the Parmesan and opt for a dairy-free alternative.
- With Spinach and Sun-Dried Tomatoes: For extra vegetables, add sautéed spinach or sun-dried tomatoes for added flavor and color.
- With Bacon or Pancetta: A crispy topping of bacon or pancetta can add crunch and a savory element that contrasts nicely with the creamy sauce.
Serving Suggestions
This creamy roasted red pepper pasta can be served on its own or as part of a multi-course meal. Here are a few serving ideas:
- Appetizer: Start with a light salad such as a simple arugula salad with lemon vinaigrette or a Caprese salad with fresh tomatoes, mozzarella, and basil.
- Side Dish: Pair it with garlic bread or crusty baguette to soak up any extra sauce.
- Drink Pairing: A crisp white wine such as Sauvignon Blanc or Chardonnay complements the creaminess of the sauce. Alternatively, a light beer or sparkling water would also be a great match.
Conclusion
This creamy roasted red pepper pasta is a perfect balance of smoky, sweet, and creamy flavors. It’s a versatile dish that can be adapted to fit various dietary needs, making it a fantastic choice for family dinners, weeknight meals, or even casual dinner parties. Whether you stick to the traditional version or experiment with some fun variations, this recipe is sure to become a favorite in your kitchen.
Creamy Roasted Red Pepper Pasta Recipe

Creamy roasted red pepper pasta is a rich, velvety dish with a delicious combination of roasted red peppers and a creamy base. This recipe blends roasted peppers, garlic, onions, and a few select seasonings to create a beautiful, vibrant sauce that perfectly complements pasta. It’s simple enough for a weeknight dinner but elegant enough to serve at a dinner party.
Ingredients
- 12 oz pasta (penne, spaghetti, or any preferred type)
- 2 large red bell peppers
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
- Salt and pepper, to taste
- Red pepper flakes, optional for heat
- Fresh basil or parsley, for garnish
Instructions
- Roast the Red Peppers:
Preheat the oven to 400°F (200°C). Place the whole red peppers on a baking sheet and drizzle them with olive oil.
Roast the peppers for about 20-25 minutes, turning occasionally until the skin is charred and blistered.
Once roasted, remove the peppers from the oven, cover them with a kitchen towel, and let them sit for 10 minutes. This helps to loosen the skin.
Peel off the skin, remove the seeds, and roughly chop the peppers. - Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water. - Make the Sauce:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the roasted red peppers and cook for another 2-3 minutes, stirring to combine.
Add the heavy cream (or coconut cream) to the skillet and stir to combine. Let it simmer for 5 minutes, allowing the flavors to meld together. - Blend the Sauce:
Transfer the red pepper mixture to a blender or use an immersion blender to blend until smooth. Add salt, pepper, and red pepper flakes (if using) to taste. - Combine Pasta and Sauce:
Add the cooked pasta to the skillet, and pour the creamy red pepper sauce over it. Toss to coat the pasta evenly, adding reserved pasta water if needed to adjust the sauce consistency.
Stir in the Parmesan cheese if using. - Serve:
Garnish with fresh basil or parsley and serve hot.
Notes
- Roasting Method: If you don’t want to roast the peppers in the oven, you can also use jarred roasted red peppers to save time.
- Dairy-Free Option: Replace the heavy cream with coconut cream or a non-dairy alternative of your choice and omit the Parmesan for a completely dairy-free version.
- Make Ahead: You can make the sauce ahead of time and refrigerate it. Just reheat before tossing with pasta.
- Add-ins: Feel free to add sautéed mushrooms, spinach, or grilled chicken for extra flavor and texture!