Creamy Roasted Red Pepper Pasta (30-Minute Recipe) Recipe
Introduction
This creamy roasted red pepper pasta is a delicious and vibrant dish that comes together in just 30 minutes. Perfect for a weeknight dinner, the rich sauce blends roasted red peppers with garlic, parmesan, and a touch of spice for a comforting meal everyone will love.
Ingredients
- 2 large roasted red peppers (jarred or freshly roasted)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ small onion (diced)
- ½ cup heavy cream (or cashew cream for a dairy-free option)
- ½ cup grated parmesan cheese
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces pasta of choice (penne, spaghetti, or fettuccine)
- 2 tablespoons butter
- ¼ cup reserved pasta water
- Fresh basil or parsley for garnish
Instructions
- Step 1: Roast the Peppers (If Using Fresh). Preheat the oven to 450°F. Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blackened and blistered. Transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
- Step 2: Prepare the Sauce. In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute until fragrant. Transfer the cooked onions and garlic to a blender along with the roasted red peppers, heavy cream, parmesan, salt, pepper, and red pepper flakes. Blend until smooth.
- Step 3: Cook the Pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.
- Step 4: Combine Everything. In the same skillet, melt the butter over medium heat. Pour in the blended roasted red pepper sauce and let it simmer for 3 to 4 minutes. Stir in the cooked pasta, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency. Taste and adjust seasoning as needed.
- Step 5: Serve and Enjoy. Garnish with fresh basil or parsley and extra parmesan cheese. Serve immediately with a side of garlic bread or a simple green salad.
Tips & Variations
- For a smoky flavor, use jarred roasted red peppers that are smoked, or add a pinch of smoked paprika to the sauce.
- Substitute heavy cream with cashew cream or coconut cream for a dairy-free version.
- Add cooked chicken, shrimp, or sausage to make it a heartier meal.
- Use gluten-free pasta if needed.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce and prevent it from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly and save time. Just make sure to drain them well before using.
What pasta works best for this sauce?
Penne, spaghetti, or fettuccine all work well. Choose your favorite shape; the creamy sauce clings nicely to most pasta types.
PrintCreamy Roasted Red Pepper Pasta (30-Minute Recipe) Recipe
This Creamy Roasted Red Pepper Pasta is a flavorful and comforting dish ready in just 30 minutes. Featuring roasted red peppers blended into a smooth, creamy sauce with garlic, onion, and parmesan, it’s perfectly tossed with your choice of pasta for an easy yet elegant meal. Garnished with fresh basil or parsley, this recipe offers a delicious mix of smoky, creamy, and slightly spicy flavors that will please any pasta lover.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Blending and Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 2 large roasted red peppers (jarred or freshly roasted)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ small onion (diced)
- ½ cup heavy cream (or cashew cream for a dairy-free option)
- ½ cup grated parmesan cheese
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- ¼ cup reserved pasta water
Pasta
- 12 ounces pasta of choice (penne, spaghetti, or fettuccine)
Garnish
- Fresh basil or parsley for garnish
Instructions
- Roast the Peppers (If Using Fresh): Preheat the oven to 450°F. Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blackened and blistered. Transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
- Prepare the Sauce: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. Transfer the cooked onions and garlic to a blender along with the roasted red peppers, heavy cream, parmesan, salt, pepper, and red pepper flakes. Blend until smooth.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining the pasta.
- Combine Everything: In the same skillet, melt the butter over medium heat. Pour in the blended roasted red pepper sauce and let it simmer for 3 to 4 minutes. Stir in the cooked pasta, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. Taste and adjust seasoning as needed.
- Serve and Enjoy: Garnish with fresh basil or parsley and extra parmesan cheese if desired. Serve immediately, optionally with a side of garlic bread or a simple green salad.
Notes
- You can use jarred roasted red peppers to save time instead of roasting fresh peppers.
- For a dairy-free version, substitute heavy cream with cashew cream and omit the parmesan or use a vegan parmesan alternative.
- Adjust red pepper flakes to control the spice level.
- Reserve pasta water is key to adjust the sauce consistency for perfect coating.
- This recipe pairs well with garlic bread or a fresh green salad for a complete meal.
Keywords: roasted red pepper pasta, creamy pasta, easy Italian pasta, quick dinner, pasta with red pepper sauce
