Roasted Red Pepper Pasta

Short description

A smooth and savory pasta dish that blends the natural sweetness of roasted red peppers with creamy sauce, garlic, and herbs. It’s easy to prepare, visually appealing, and perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This roasted red pepper pasta stands out for its simplicity and depth of flavor. The roasted peppers provide a slightly smoky sweetness that pairs beautifully with garlic, onions, and cream. The sauce is velvety and comforting, yet light enough not to overwhelm. It’s a meatless main dish that satisfies and can be easily adapted to suit your dietary needs or preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta of your choice (penne, linguine, rigatoni, etc.)

• Red bell peppers (roasted, either fresh or jarred)

• Onion or shallot

• Garlic cloves

• Olive oil

• Heavy cream or milk alternative

• Vegetable or chicken broth

• Butter (optional)

• Parmesan cheese or dairy-free alternative

• Salt

• Black pepper

• Red pepper flakes (optional)

• Smoked paprika

• Fresh herbs (such as basil or parsley)

directions

1. Roast the red peppers (if using fresh). Place them on a baking sheet, drizzle with olive oil, and roast at 425°F (220°C) for 25–30 minutes, or until charred. Once roasted, place them in a covered bowl or bag to steam for 10 minutes, then peel off the skins.

2. In a pan, heat olive oil and sauté diced onions or shallots until translucent and soft. Add minced garlic and cook for another minute.

3. Transfer the roasted peppers, sautéed onion, garlic, and broth to a blender. Blend until smooth.

4. Pour the blended sauce back into the pan. Stir in cream and butter (if using). Let it simmer for 5–10 minutes.

5. Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.

6. Add Parmesan cheese to the sauce, along with smoked paprika, salt, pepper, and red pepper flakes to taste.

7. Combine the drained pasta with the sauce. Add reserved pasta water gradually until the sauce reaches the desired consistency.

8. Garnish with fresh herbs and extra cheese before serving.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

Variations

• Use plant-based milk and nutritional yeast instead of cream and cheese for a vegan version.

• Add cooked chicken, shrimp, or sausage for a protein boost.

• Stir in spinach, mushrooms, or roasted cherry tomatoes for added vegetables.

• Make it spicier by increasing the red pepper flakes or adding a pinch of cayenne.

• Use different pasta shapes for varied texture and presentation.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat gently on the stove over low heat, adding a splash of milk, cream, or water to loosen the sauce.

• This dish can be frozen, but for best results, freeze the sauce separately from the pasta.

FAQs

What type of pasta works best with this sauce?

Short pasta like penne or rigatoni works well, but long shapes like fettuccine or linguine are also excellent for holding the creamy sauce.

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are convenient and work just as well. Be sure to drain them before use.

Is there a dairy-free version of this recipe?

Yes, substitute heavy cream with plant-based milk and use nutritional yeast or a vegan cheese alternative.

Can I prepare the sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge.

What should I do if the sauce is too thick?

Add a bit of reserved pasta water or broth until the sauce reaches your desired consistency.

Can I add meat to this pasta?

Yes, grilled chicken, shrimp, or cooked sausage are excellent additions.

Is this recipe gluten-free?

Use gluten-free pasta to make the entire dish gluten-free.

How do I roast red peppers from scratch?

Roast whole peppers at 425°F until blistered, steam them in a covered bowl, and then peel off the skin.

Can I make this spicy?

Yes, increase the amount of red pepper flakes or add a dash of hot sauce or cayenne pepper.

How long does the sauce last in the fridge?

The sauce will last up to 5 days when stored in an airtight container in the refrigerator.

Conclusion

Roasted red pepper pasta is a vibrant, flavorful, and comforting dish that can be adapted for many diets and occasions. It offers a refreshing change from traditional tomato-based sauces, with its creamy texture and rich roasted flavor. Quick to make and easy to customize, it deserves a spot in your regular meal rotation

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