Creamy Roasted Red Pepper Pasta Recipe

Introduction

This creamy roasted red pepper pasta is a delightful blend of smoky sweetness and rich flavors. It’s easy to make and perfect for a satisfying weeknight dinner that feels special. With tender pasta coated in a smooth, flavorful sauce, this dish is sure to please any pasta lover.

Ingredients

• 12 ounces pasta (such as penne, fusilli, or spaghetti)
• 2 large red bell peppers (roasted and peeled)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)
• Fresh basil (for garnish)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
2. Step 2: In a blender or food processor, combine the roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Step 4: Pour the blended roasted red pepper sauce into the skillet. Stir in the Italian seasoning, salt, and pepper. Cook for 3-4 minutes until heated through.
5. Step 5: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
6. Step 6: Serve the pasta warm, garnished with fresh basil and additional Parmesan cheese if desired.

Tips & Variations

• For a smokier flavor, char the red peppers over an open flame or under the broiler before peeling.
• Substitute heavy cream with coconut cream for a dairy-free option.
• Add cooked grilled chicken or sautéed mushrooms to boost protein and texture.
• If you prefer a spicier kick, sprinkle in red pepper flakes when sautéing the garlic.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if needed. Avoid overheating to keep the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Yes, jarred roasted red peppers work well and can save time. Just be sure to drain them well before blending to avoid a watery sauce.

What type of pasta works best for this recipe?

This sauce pairs nicely with shapes like penne, fusilli, or spaghetti. Choose your favorite, but pasta that holds sauce well will give the best results.

Creamy Roasted Red Pepper Pasta Recipe

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★★★★★

4.9 from 108 reviews

This creamy roasted red pepper pasta combines perfectly roasted and blended red bell peppers with a rich, velvety sauce made from heavy cream and Parmesan cheese. Tossed with al dente pasta and finished with fragrant garlic, Italian seasoning, and fresh basil, this recipe delivers a flavorful, comforting meal that is both visually vibrant and satisfyingly delicious.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces pasta (such as penne, fusilli, or spaghetti)

Sauce

• 2 large red bell peppers (roasted and peeled)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Garnish

• Fresh basil (for garnish)
• Additional Parmesan cheese (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta. Set the pasta aside.
2. Prepare the Sauce: In a blender or food processor, blend the roasted and peeled red bell peppers with heavy cream and grated Parmesan cheese until smooth. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Pour the blended roasted red pepper sauce into the skillet, stirring in Italian seasoning, salt, and pepper. Cook the sauce for 3 to 4 minutes, stirring occasionally, until heated through and slightly thickened.
3. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the roasted red pepper sauce. Toss the pasta well to coat it evenly with the sauce. If the sauce seems too thick, gradually add the reserved pasta cooking water a little at a time until the desired consistency is reached.
4. Serve: Plate the creamy roasted red pepper pasta while warm. Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Serve immediately and enjoy your flavorful meal.

Notes

• Roasting and peeling your own red bell peppers adds a smoky sweetness, but you can use jarred roasted red peppers for convenience.
• Reserve pasta water to help loosen the sauce and help it cling better to the pasta.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
• Add crushed red pepper flakes for a spicy kick if desired.
• Fresh basil garnish adds a bright, herbal note—feel free to substitute with parsley if preferred.

Keywords: roasted red pepper pasta, creamy pasta, vegetarian pasta recipe, Italian pasta sauce, easy pasta dinner