Roasted Red Pepper Pasta Recipe
Roasted Red Pepper Pasta is the kind of dish that instantly brightens up dinnertime with its gorgeous color, silky sauce, and a flavor profile that’s both comforting and exciting. Imagine twirling creamy, vibrant pasta ribbons on your fork, infused with the sweetness of roasted red peppers, a gentle kick of garlic, and a touch of Parmesan for depth. This is a weeknight dinner that feels like a treat, but it’s so easy and quick that you’ll want to make it again and again.
Ingredients You’ll Need
The beauty of Roasted Red Pepper Pasta lies in its simplicity—each ingredient earns its place, working together to create a sauce that’s luscious, tangy, and full of personality. Here’s what you’ll need, plus a few tips for making every bite shine.
- Pasta (12 oz fettuccine or penne): Choose your favorite shape; fettuccine grabs onto the sauce, while penne offers perfect pockets.
- Olive oil (2 tablespoons): A good olive oil lays the foundation for sautéing and infuses the sauce with rich, fruity notes.
- Garlic (3 cloves, minced): Fresh garlic brings warmth and a savory backbone—don’t skip it!
- Red pepper flakes (1/2 teaspoon, optional): For a little heat; adjust or omit according to your taste.
- Roasted red peppers (16 oz jar, drained): The star of the show—these add sweetness, smokiness, and that gorgeous color.
- Parmesan cheese (1/4 cup, grated): Adds salty, nutty complexity and helps the sauce cling to the pasta.
- Heavy cream or full-fat coconut milk (1/4 cup): This is what makes the sauce irresistibly creamy; coconut milk is a fantastic dairy-free swap.
- Vegetable or chicken broth (1/4 cup): Thins the sauce just enough and deepens the flavor.
- Salt and black pepper (to taste): Essential for balancing and enhancing all the other flavors.
- Fresh basil or parsley (chopped, for garnish): A sprinkle of green at the end adds freshness and a lovely finishing touch.
How to Make Roasted Red Pepper Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta shape according to the package instructions until it’s just al dente. Don’t forget to reserve about half a cup of that starchy pasta water before draining—it’s liquid gold for adjusting your sauce later. Once drained, set the pasta aside while you work on the sauce.
Step 2: Sauté Garlic and Red Pepper Flakes
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and, if you’re feeling bold, the red pepper flakes. Sauté for just a minute or two, until the garlic is fragrant but not browned. This quick step wakes up the garlic’s flavor and gives your sauce a gentle heat.
Step 3: Blend the Sauce
Transfer the sautéed garlic (and any oil from the pan) into a blender. Add the drained roasted red peppers, grated Parmesan, cream or coconut milk, and broth. Blend everything together until you have a completely smooth, luscious sauce. The color alone will tempt you to grab a spoon right away!
Step 4: Simmer and Season
Pour the blended sauce back into your skillet and bring it to a gentle simmer. This is when those flavors really meld together. Taste and season with salt and black pepper—go slowly, as Parmesan can be salty on its own. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
Step 5: Toss Pasta and Finish
Add the cooked pasta to the skillet and toss to coat every strand or piece with that beautiful roasted red pepper sauce. If you need to loosen things up, add a bit more of the reserved pasta water. Serve immediately, topped with plenty of fresh basil or parsley and an extra shower of Parmesan if you’re so inclined.
How to Serve Roasted Red Pepper Pasta
Garnishes
A sprinkle of chopped fresh basil or parsley brings a burst of color and bright herbaceous flavor to each plate. For an extra touch, add a few shavings of Parmesan or even a drizzle of good olive oil just before serving—these little details make Roasted Red Pepper Pasta truly special.
Side Dishes
Pair your pasta with a crisp green salad tossed in a simple vinaigrette, or serve alongside warm, crusty bread to soak up every last bit of sauce. Roasted vegetables or a platter of grilled asparagus also make lovely companions, rounding out the meal with color and crunch.
Creative Ways to Present
For a more elegant presentation, swirl the pasta into little nests on each plate and top with extra sauce and fresh herbs. Or serve your Roasted Red Pepper Pasta family-style in a large shallow bowl, letting everyone dig in. For a cozy touch, offer it in individual ramekins with a sprinkle of toasted breadcrumbs on top.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Red Pepper Pasta, simply transfer it to an airtight container and refrigerate for up to three days. The flavors deepen as it sits, making for an even tastier lunch or quick dinner the next day.
Freezing
You can freeze the sauce on its own for up to two months—just let it cool completely before transferring to a freezer-safe container. When you’re ready to use, thaw it overnight in the fridge and reheat gently before tossing with freshly cooked pasta.
Reheating
To reheat, add a splash of broth or milk to loosen the sauce as you warm it gently on the stovetop or in the microwave. Stir well, and your pasta will taste just as creamy and delicious as when it was first made.
FAQs
Can I use homemade roasted red peppers instead of jarred?
Absolutely! If you have the time and some fresh red bell peppers on hand, roasting them yourself adds a wonderful smoky depth. Just peel, seed, and use them as you would the jarred version in this recipe.
Is this Roasted Red Pepper Pasta recipe suitable for vegans?
Yes, it’s easy to make vegan! Simply swap in a plant-based cream or coconut milk and use a dairy-free Parmesan alternative, or omit the cheese altogether. The sauce will still be rich and flavorful.
Can I add protein to make it more filling?
Definitely! Grilled chicken, sautéed mushrooms, or even chickpeas make fantastic additions to Roasted Red Pepper Pasta, boosting the protein and making it a heartier main course.
How spicy is the sauce with the red pepper flakes?
The red pepper flakes add a gentle warmth rather than serious heat. If you prefer a milder pasta, simply reduce the amount or leave them out altogether—the dish will still be bursting with flavor.
What pasta shapes work best with this sauce?
Fettuccine and penne are classic choices, but honestly, any shape will work! Short pasta holds the sauce in every nook, while long noodles let you twirl up the luscious, creamy coating with every bite.
Final Thoughts
If you’re craving something colorful, comforting, and absolutely packed with flavor, Roasted Red Pepper Pasta deserves a spot in your dinner rotation. It’s quick, easy, and endlessly customizable—give it a try and watch it become a new favorite at your table!
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Roasted Red Pepper Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Red Pepper Pasta is a creamy, flavorful Italian-inspired dish perfect for a quick weeknight dinner. Combining tender pasta with a rich sauce made from roasted red peppers, garlic, Parmesan cheese, and cream, it offers a deliciously smooth and slightly smoky taste. The recipe is vegetarian-friendly and can be easily adapted for vegans. Garnished with fresh basil or parsley, it’s a colorful and satisfying meal that comes together in just 25 minutes.
Ingredients
Pasta and Sauce
- 12 oz pasta (such as fettuccine or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (16 oz) jar roasted red peppers, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream or full-fat coconut milk
- 1/4 cup vegetable or chicken broth
- Salt and black pepper to taste
Garnish
- Chopped fresh basil or parsley
- Extra grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sauté garlic and red pepper flakes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant but not browned.
- Prepare the sauce: In a blender, combine the drained roasted red peppers, sautéed garlic with red pepper flakes, Parmesan cheese, heavy cream, and broth. Blend until smooth and creamy.
- Simmer the sauce: Pour the blended sauce back into the skillet and bring to a gentle simmer over medium heat. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the sauce and toss well to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Serve: Serve the pasta warm, garnished with chopped fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- For a vegan version, use plant-based cream and omit Parmesan or substitute with a dairy-free cheese alternative.
- Add sautéed spinach, mushrooms, or grilled chicken to boost protein content.
- You can substitute coconut milk for heavy cream to make it dairy-free, but this will alter the flavor slightly.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
