Roasted Red Pepper Pasta

Short description

Creamy and vibrant, this roasted red pepper pasta features a velvety red pepper sauce blended with garlic, onion or shallot, cream or milk, and seasonings—tossed with your choice of pasta. It delivers restaurant‑level flavor with minimal effort.

Why You’ll Love This Recipe

• Quick yet luxurious: Many versions come together in 20–30 minutes, perfect for busy evenings

• Rich, smoky sweetness: Roasting the peppers enhances their natural sweetness and adds a subtle char flavor.

• Creamy without heaviness: Balanced cream or milk and pasta water give the sauce body without feeling cloying

• Highly adaptable: Easily customize with proteins like chicken, shrimp, or vegetarian options, and swap dairy ingredients for vegan alternatives

ingredients

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

• Roasted red peppers (fresh or jarred)

• Shallot or yellow onion

• Garlic cloves

• Olive oil or butter

• Heavy cream, milk, or plant‑based substitute

• Broth or reserved pasta cooking water

• Pasta (rigatoni, penne, or tubular shape recommended)

• Seasonings: salt, black pepper, paprika or oregano

• Optional toppings: Parmesan cheese, fresh basil, red pepper flakes

directions

1. Roast the peppers (if using fresh):

   • Place halved red bell peppers (with garlic and onion or shallot) on a baking sheet. Drizzle with olive oil, season lightly, and roast at 400–450 °F until charred, about 25–30 minutes. Cover loosely to steam for 10 minutes before peeling skin and removing seeds

2. Sauté aromatics:

   • Meanwhile, sauté sliced shallot or diced onion in butter or oil until golden and soft (about 10–15 minutes for caramelization) A Taste of Koko+4Cozy Cravings+4Simply Recipes+4. Add garlic and cook briefly until fragrant.

3. Cook pasta:

   • Boil salted water and cook pasta to al dente, reserving about ½ to 1 cup of cooking water.

4. Blend the sauce:

   • In a blender or food processor, purée roasted peppers with milk or cream, broth or reserved pasta water, and seasonings (e.g. smoked paprika, oregano, salt, pepper) until smooth

5. Combine sauce and pasta:

   • Return the sauté pan to low heat, stir in the pepper purée, then add pasta and toss. Add reserved pasta water gradually until the desired consistency is reached

6. Serve:

   • Divide pasta into bowls and garnish with freshly grated Parmesan, basil, or red pepper flakes.

Servings and timing

• Servings: Typically portions for 4 servings, although some versions serve 2 depending on recipe size Pinch of Yum.

• Prep time: 5–10 minutes

• Cook time: 15–25 minutes (including roasting if using fresh peppers)

• Total time: Approximately 20–35 minutes

Variations

• Vegan: Substitute dairy cream or milk with unsweetened plant‑based alternatives; omit cheese and use nutritional yeast or vegan Parmesan

• Protein addition: Mix in grilled chicken, sautéed shrimp, sliced Italian sausage, or crispy prosciutto for a heartier 

• Extra vegetables: Add sautéed mushrooms, spinach, or broccoli florets for more texture and nutrition. Sun-dried tomatoes pair nicely too

• Spicy kick: Stir in red pepper flakes or a pinch of cayenne to the sauce for heat.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• To reheat: warm gently in a skillet over low heat, adding a splash of reserved pasta water or broth to loosen the sauce.

• For longer storage, freeze portions in freezer-safe containers; thaw overnight and reheat as above.

FAQs

What if I don’t have fresh peppers?

You can use jarred roasted red peppers, well-drained and lightly rinsed to reduce acidity—this saves time and works beautifully

Can I make it dairy-free?

Yes. Use plant-based cream or milk and nutritional yeast or vegan cheese as garnish. The sauce remains rich and flavorful Simply Recipes.

What pasta shapes work best?

Ridged shapes like rigatoni, penne, or pennoni hold the creamy sauce particularly well—any tubular pasta works great too

How can I make the sauce creamier without heavy cream?

Reserve pasta cooking water and use a splash or broth during blending and tossing—it gives viscosity and silkiness without heavy dairy

Is this suitable for gluten-free?

Absolutely. Use your favourite gluten‑free pasta. The sauce contains no gluten.

Can I prep parts in advance?

Yes. Roast and peel peppers up to two days ahead, store in oil or sealed container in fridge, then blend when ready.

How spicy is this dish?

It’s mild by default. Add red pepper flakes or cayenne to taste during blending for more heat The Mediterranean Dish.

Can I freeze leftovers?

Yes, freeze cooled pasta in sealed containers for up to 2–3 months. Thaw overnight before reheating.

What side dishes pair well?

A crisp salad (e.g., cucumber‑tomato, panzanella), garlic bread, or air fryer broccoli all provide balance and texture

How do I adjust for fewer servings?

To make 2 servings, halve ingredient quantities. Total cooking time remains roughly the same.

Conclusion

Roasted red pepper pasta offers smoky-sweet, creamy richness in a fast and versatile dish. Whether you roast your own peppers or use jarred, it comes together in under 30 minutes and is endlessly adaptable—from vegan to protein-packed variations. With simple ingredients and flavorful results, this pasta is sure to become a weeknight favourite—or a go-to when you need a mood-lifting meal

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