Creamy 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
Scale
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
