Roasted red pepper pasta is a creamy, flavorful dish. It mixes smoky roasted red peppers with garlic and Parmesan. The result is a rich, velvety sauce. It’s a perfect meal for weeknights, date nights, or anytime you crave a comforting pasta dish with a twist. This pasta is simple to prepare. It’s full of bold flavors and can be changed up with various proteins or veggies.
Why You’ll Love This Recipe
Packed with flavor – The smoky, slightly sweet taste of roasted red peppers makes the sauce incredibly delicious.
Creamy but light – The sauce is rich without being overly heavy.
Easy to make – Comes together in about 30 minutes.
Customizable – Add chicken, shrimp, or veggies for extra variety.
Ingredients List
For the Roasted Red Pepper Sauce
3 large red bell peppers (roasted, peeled, and chopped)
3 cloves garlic (minced)
1 small onion (diced)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional for spice)
½ cup vegetable or chicken broth
1 tablespoon balsamic vinegar (for added depth)
½ cup heavy cream or coconut milk
½ cup grated Parmesan cheese
For the Pasta
12 ounces pasta (penne, fettuccine, or spaghetti)
1 teaspoon salt (for boiling water)
2 tablespoons butter (for tossing the pasta)
Optional Add-Ins
Grilled chicken or shrimp (for added protein)
Mushrooms, spinach, or zucchini (for extra veggies)
Fresh basil or parsley (for garnish)
Timing
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Make Roasted Red Pepper Pasta
Step 1: Roast the Red Peppers
Preheat your oven to 450°F (230°C).
Place the whole red bell peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skins are blackened.
Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel off the skins, remove the seeds, and chop the peppers.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions.
Drain and toss with butter to prevent sticking.
Step 3: Make the Roasted Red Pepper Sauce
Heat 2 tablespoons of olive oil in a pan over medium heat.
Add the diced onion and cook for 5 minutes until soft.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the roasted red peppers, salt, black pepper, smoked paprika, and red pepper flakes.
Pour in the broth and let it simmer for 5 minutes.
Step 4: Blend the Sauce
Transfer the mixture to a blender and blend until smooth.
Return to the pan and stir in balsamic vinegar, heavy cream, and Parmesan cheese.
Simmer for 2-3 minutes until creamy and well combined.
Step 5: Combine the Pasta and Sauce
Add the cooked pasta to the sauce and toss until fully coated.
Taste and adjust seasoning as needed.
Step 6: Serve and Enjoy
Garnish with fresh basil, parsley, or extra Parmesan.
Serve hot and enjoy the creamy, smoky goodness.
Tips for the Best Roasted Red Pepper Pasta
Roast the peppers well – The deeper the char, the better the flavor.
Use a high-powered blender – This ensures a smooth and creamy sauce.
For a dairy-free version – Use coconut milk and skip the Parmesan.
Make it spicy – Add more red pepper flakes or a pinch of cayenne pepper.
Variations
Add protein – Try grilled chicken, shrimp, or tofu for a complete meal.
Make it cheesy – Stir in extra Parmesan, feta, or goat cheese.
Use different pasta – Works great with spaghetti, penne, or fettuccine.
Make it vegan – Use plant-based cream and cheese alternatives.
What to Serve with Roasted Red Pepper Pasta
Garlic bread – Perfect for soaking up the delicious sauce.
Side salad – A fresh green salad balances the richness.
Grilled vegetables – Serve alongside for extra nutrition.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze the sauce separately for up to 3 months.
Reheat: Warm on the stove with a splash of broth or cream.
Nutritional Facts (Per Serving)
Calories: ~450
Protein: ~12g
Carbohydrates: ~55g
Fat: ~20g
Fiber: ~6g
FAQs
Can I Use Jarred Roasted Red Peppers?
Yes! Use one 12-ounce jar of drained roasted red peppers for a shortcut.
Can I Make This Sauce Ahead of Time?
Absolutely! The sauce keeps well in the fridge for up to 4 days.
Is This Dish Good for Meal Prep?
Yes! Store portions in the fridge and reheat when ready to eat.
Can I Use a Different Type of Pepper?
Yes! Try using orange or yellow bell peppers for a slightly sweeter taste.
Conclusion
Roasted red pepper pasta is a creamy, smoky, and flavorful dish that’s easy to make and perfect for any occasion. Whether you’re making it for a weeknight dinner or a special gathering, this pasta will impress. Try it today and enjoy a bowl of comforting, homemade goodness.