My husband loves pasta nights, and this roasted red pepper pasta is one of his favorites. It’s creamy, smoky, and full of flavor without being too heavy. The roasted peppers give it a beautiful color and a slightly sweet taste that makes every bite special.

I have made this recipe so many times because it’s quick, simple, and never fails to impress. I use roasted red peppers, garlic, Parmesan, and a little cream to make it extra smooth. Always rich, always comforting, and perfect for when I want something homemade but easy.

We love serving this pasta with a sprinkle of fresh basil, some extra Parmesan, and a slice of garlic bread on the side. It pairs beautifully with a crisp salad or roasted veggies. Whether it’s a weeknight dinner or a cozy date night, this dish always feels special.

Why You’ll Love This Recipe

You’ll love this roasted red pepper pasta because it’s creamy, flavorful, and comes together in just 30 minutes. The roasted peppers give it a deep, smoky sweetness that pairs perfectly with garlic and Parmesan. It feels rich and comforting, yet light enough to enjoy any night of the week. Plus, it’s a great way to add more veggies into your meal without losing that indulgent pasta taste everyone loves.

Ingredients

• 12 oz pasta (penne, fettuccine, or spaghetti)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 (12 oz) jar roasted red peppers, drained
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon butter
• Fresh basil or parsley, for garnish

Kitchen Equipment You’ll Need

• Grater (for fresh Parmesan cheese)
• Large pot (for boiling pasta)
• Colander (for draining)
• Large skillet or sauté pan (for cooking onion, garlic, and sauce)
• Blender or food processor (to blend the sauce smoothly)
• Wooden spoon or spatula (for stirring)
• Knife and cutting board (for chopping ingredients)
• Measuring cups and spoons

How to make Roasted Red Pepper Pasta

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
2. Make the sauce base: In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
3. Blend the sauce: Transfer the sautéed onion and garlic to a blender with roasted red peppers, cream, and Parmesan. Blend until smooth and creamy.
4. Cook the sauce: Pour the blended sauce back into the skillet. Simmer for 3–5 minutes, stirring often. Add butter, salt, pepper, and red pepper flakes.
5. Combine pasta: Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen it up. Stir until evenly coated.
6. Serve: Garnish with more Parmesan and fresh basil. Serve hot and enjoy this creamy, flavorful pasta.

Tips for making the best Roasted Red Pepper Pasta

• Use jarred or homemade peppers – jarred roasted red peppers save time, but freshly roasted ones add extra smoky flavor. Either way, drain them well before blending.
• Sauté the garlic gently – cook it just until fragrant, not browned. Burnt garlic can make the sauce bitter, so a quick 30 seconds is perfect.
• Blend until creamy – use a high-speed blender or food processor for a smooth, velvety sauce. This gives the pasta that restaurant-quality texture.
• Add pasta water slowly – reserve some water when draining your pasta. A small splash helps thin the sauce, making it stick beautifully to each noodle.
• Use real Parmesan – freshly grated cheese melts better and adds depth to the sauce. Pre-shredded versions can make it grainy.
• Finish with butter – stirring in a bit of butter at the end makes the sauce extra silky. It rounds out the flavors and adds a lovely shine.

Optional Ingredients

• Grilled chicken or shrimp – adds protein and turns it into a full, hearty meal.
• Cherry tomatoes – add them for a burst of sweetness and color that complements the peppers.
• Crushed red pepper flakes – for a gentle kick that balances the creamy sauce.
• Sun-dried tomatoes – mix in a few for a deeper, tangy flavor.
• Spinach or kale – stir in just before serving for an extra boost of greens and texture.
• Ricotta or cream cheese – makes the sauce extra rich and creamy.

Serving Suggestions

Serving this roasted red pepper pasta is simple but so satisfying. I like to top it with a sprinkle of Parmesan, a few basil leaves, and a drizzle of olive oil. The sauce clings beautifully to the pasta, making every bite creamy and full of flavor.

It pairs perfectly with sides like garlic bread, roasted vegetables, or a crisp green salad. The sweetness of the peppers balances nicely with fresh greens, and the creamy sauce makes it feel like a complete meal.

For a cozy dinner, serve it with a glass of sparkling water with lemon. If you’re cooking for family, add grilled chicken or shrimp for protein. It’s an easy dish that feels fancy but only takes a few minutes to make.

Variations and Substitutions You Can Try

Creamy Roasted Red Pepper Pasta – add a spoonful of cream cheese or ricotta to the sauce. It makes it thicker, richer, and extra velvety. Perfect for comfort-food nights.

Spicy Red Pepper Pasta – toss in red pepper flakes or a pinch of cayenne. The heat pairs beautifully with the sweetness of roasted peppers. Ideal for spice lovers.

Roasted Red Pepper and Tomato Pasta – blend in a handful of cherry tomatoes or canned tomatoes with the peppers. It adds a tangy depth to the sauce.

Vegan Version – skip the cream and cheese, and use coconut milk or cashew cream. It’s still creamy, flavorful, and completely dairy-free.

Chicken Red Pepper Pasta – add grilled or shredded chicken to make it heartier. The protein turns it into a satisfying dinner for the whole family.

Shrimp Red Pepper Pasta – sauté shrimp in olive oil and toss them in at the end. The light sweetness of shrimp pairs beautifully with the smoky sauce.

Roasted Veggie Pasta – mix in roasted zucchini, mushrooms, or eggplant. It adds color, texture, and makes the pasta extra wholesome.

Whole Wheat or Gluten-Free Pasta – swap the noodles for a healthier alternative. The sauce works with any type, keeping the same creamy and bold flavor.

How to Store

Let the pasta cool completely before storing so the sauce doesn’t separate. Place it in an airtight container and refrigerate for up to 3 days. If possible, store a little extra sauce separately to keep the pasta creamy when reheated.

How to Reheat

Reheat gently in a skillet over medium-low heat with a splash of milk, cream, or pasta water to loosen the sauce. Stir until warmed through and creamy again. You can also microwave it in short intervals, stirring between each to keep the texture smooth.

FAQ

Can I use store-bought roasted red peppers?
Yes! Jarred roasted red peppers work perfectly and save time. Just drain them well before blending so the sauce isn’t watery.

Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream for coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for that cheesy flavor.

What type of pasta works best?
Short pasta like penne or rigatoni holds the sauce well, but spaghetti or fettuccine are also great choices for a creamier texture.

Can I add protein to this pasta?
Yes — grilled chicken, shrimp, or even Italian sausage pair beautifully with the smoky, sweet sauce. It turns it into a full meal.

How can I make it spicier?
Add crushed red pepper flakes or a pinch of cayenne while cooking the sauce. Adjust to your liking for a little extra heat.

Is roasted red pepper pasta healthy?
Yes, it’s lighter than many cream-based sauces. Roasted peppers are rich in vitamin C and antioxidants, especially if you use minimal cream.

Roasted Red Pepper Pasta

Recipe by Wasian CookeryCourse: MainCuisine: Italian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This Roasted Red Pepper Pasta is creamy, smoky, and full of rich flavor with every bite. The roasted peppers blend beautifully with garlic, Parmesan, and a touch of cream for a silky sauce.

Ingredients

• 12 oz pasta (penne, fettuccine, or spaghetti)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 small onion, finely chopped

• 1 (12 oz) jar roasted red peppers, drained

• 1/2 cup heavy cream (or milk for a lighter version)

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 tablespoon butter

• Fresh basil or parsley, for garnish

Directions

• 12 oz pasta (penne, fettuccine, or spaghetti)
• tablespoons olive oil
• cloves garlic, minced
• /2 small onion, finely chopped
• (12 oz) jar roasted red peppers, drained
• /2 cup heavy cream (or milk for a lighter version)
• /4 cup grated Parmesan cheese
• /2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• tablespoon butter
• Fresh basil or parsley, for garnish