Creamy Roasted Red Pepper Pasta (30-Minutes)

Why You’ll Love This Recipe

Creamy Roasted Red Pepper Pasta is a quick, flavorful, and comforting dish perfect for weeknights. It features sweet roasted red peppers blended into a luscious, velvety sauce that clings beautifully to pasta. With minimal ingredients and just 30 minutes needed, this recipe delivers gourmet taste without the hassle.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rigatoni, or your favorite)olive oilgarlicroasted red peppers (jarred or homemade)heavy creamparmesan cheeseonion (optional)salt and black pepperred pepper flakes (optional for heat)fresh basil or parsley (for garnish)

directions

Cook pasta according to package instructions. Drain and set aside, reserving some pasta water.

In a large skillet, heat olive oil over medium heat. Add chopped onion (if using) and sauté until soft, about 3–4 minutes.

Add minced garlic and cook for 1 minute, until fragrant.

Transfer the cooked onions, garlic, and roasted red peppers to a blender. Blend until smooth and creamy.

Pour the sauce back into the skillet over medium heat. Stir in heavy cream and bring to a gentle simmer.

Add grated parmesan cheese and stir until melted and the sauce thickens slightly. Season with salt, black pepper, and red pepper flakes (if using).

Toss the cooked pasta into the sauce, adding a splash of pasta water if needed to thin the sauce.

Serve warm, topped with fresh basil or parsley and extra parmesan.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Swap heavy cream with coconut milk for a dairy-free option.

Use feta or goat cheese instead of parmesan for a tangier flavor.

Add sautéed spinach, mushrooms, or grilled chicken for extra protein and texture.

Serve over zucchini noodles or gluten-free pasta to suit dietary needs.

Add smoked paprika for a deeper smoky flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave with a splash of milk or pasta water to restore creaminess.Freezing is not recommended as the sauce may separate.

FAQs

Can I use fresh red peppers instead of jarred?

Yes, roast fresh red peppers in the oven or on a stovetop until charred, then peel before blending.

Is this recipe spicy?

Not inherently, but red pepper flakes can be added for extra heat.

Can I make the sauce ahead of time?

Absolutely, the sauce can be made up to 3 days in advance and stored in the fridge.

What kind of pasta works best?

Tube-shaped pasta like rigatoni or penne holds the creamy sauce well.

Can I use milk instead of cream?

Yes, but the sauce will be thinner and less rich. A splash of cream cheese can help thicken it.

Is it vegetarian?

Yes, just make sure to use vegetarian-friendly parmesan or substitute with nutritional yeast.

How do I make it vegan?

Use plant-based cream and cheese alternatives and confirm your pasta is egg-free.

Why is my sauce too thick?

Add reserved pasta water gradually to loosen the sauce to your liking.

What wine pairs well with this?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy and sweet pepper notes.

Can I double the recipe?

Yes, it scales well for larger servings—just adjust pan size and blending quantity accordingly.

Conclusion

Creamy Roasted Red Pepper Pasta brings bold flavor and comforting creaminess to your table in just 30 minutes. With its versatility, quick prep, and rich texture, it’s a reliable go-to for both casual dinners and special occasions. Add your favorite twists and enjoy this satisfying, vibrant pasta any night of the week.

Print