Go Back
- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - ½ cup grated Parmesan cheese or nutritional yeast - 1 cup heavy cream or coconut cream for dairy-free option - Salt and pepper to taste - Fresh basil leaves for garnish - Red pepper flakes (optional) Gather these ingredients before you start. The pasta is the base of your dish. I like penne or fettuccine for this recipe. The two large red bell peppers give the sauce a rich color and sweet flavor. Olive oil helps to roast the peppers and brings out their sweetness. For flavor, I dice one small onion and mince three cloves of garlic. These add depth to the sauce. You can choose between grated Parmesan cheese or nutritional yeast for a dairy-free option. Both options add a nice creaminess. For the creamy texture, use one cup of heavy cream. If you prefer a dairy-free choice, coconut cream works well. Adjust the salt and pepper to your taste. Fresh basil leaves add a nice touch at the end. If you like heat, sprinkle in red pepper flakes. This dish is simple but packed with flavor! - Preheat your oven to 425°F (220°C). - Cut the red bell peppers in half. Remove the seeds and stems. Place them cut-side down on a baking sheet. Drizzle with two tablespoons of olive oil. - Roast the peppers in the oven for about 25 minutes. The skins should blister and blacken. Remove them from the oven. Cover with foil and let them steam for 10 minutes. This makes peeling easier. - While the peppers roast, cook 12 oz of pasta according to the package instructions. - Drain the pasta, but save a cup of the pasta water. - Once the peppers cool, peel off the skins. Add the roasted peppers to a blender. - In a medium pan, heat a little oil. Add a diced onion and sauté until soft, about 5 minutes. - Add three minced garlic cloves and cook for one more minute. Be careful not to burn the garlic. - Pour the onion and garlic into the blender with the roasted peppers. Blend until smooth. - Pour the red pepper sauce back into the pan. Stir in one cup of heavy cream and a half cup of grated Parmesan cheese. - Adjust the taste with salt and pepper. Heat gently until warmed. If the sauce is too thick, add some reserved pasta water until you reach the right consistency. - Toss the cooked pasta in the sauce until it is well coated. - Serve right away, topped with fresh basil leaves and a sprinkle of red pepper flakes for heat, if you like. To adjust the thickness of your sauce, reserve some pasta water. Once you mix the pasta and sauce, add a bit of this water. This will help thin it out if needed. Always start with a small amount. You can always add more, but it’s hard to fix a sauce that’s too watery. To keep your sauce creamy, avoid boiling it after adding cream. Just heat it gently. This way, you will keep the rich flavor and texture. Roasting bell peppers can bring out their best taste. Start by cutting the peppers in half. Remove the seeds and stems. Place them cut-side down on a baking sheet. Drizzle with olive oil and roast at 425°F for about 25 minutes. The skins should blister and blacken. When sautéing garlic, use medium heat. Add it after the onions become translucent. Cook for just one minute. Keep an eye on it to prevent burning. Burned garlic can ruin the dish. Fresh herbs can brighten your pasta. I suggest adding basil or parsley. You can also sprinkle in a bit of oregano for extra flavor. For cheese, you can try different options. Nutritional yeast works well for a dairy-free version. If you want a stronger flavor, consider using aged cheese instead of Parmesan. {{image_2}} You can easily make this dish fit your needs. For a dairy-free and vegan option, use coconut cream instead of heavy cream. Nutritional yeast is a great cheese substitute. If you're gluten-free, opt for gluten-free pasta. Brands like brown rice or chickpea pasta work well. They keep the flavor while being easy on the tummy. Want to add more to your meal? You can include protein like chicken, shrimp, or tofu. Cook the protein separately and mix it in when you toss the pasta. Vegetables can also boost nutrition. Spinach, kale, or cherry tomatoes add color and health benefits. Just sauté them with the onions for extra flavor. Pair this pasta with a fresh side salad. A simple mix of greens, tomatoes, and balsamic dressing works great. For drinks, a light white wine like Pinot Grigio is perfect. If you prefer non-alcoholic, try sparkling water with a slice of lemon. These options balance the creamy pasta nicely. To store your creamy roasted red pepper pasta, let it cool first. Place leftovers in an airtight container. I recommend using glass containers. They keep the food fresh and do not stain. Store the pasta in the fridge for up to four days. Make sure to label it with the date. This way, you know when to eat it. You can freeze this dish, but it's best to separate the pasta and the sauce. This keeps the texture nice. Use freezer-safe bags or containers for storage. When you want to eat it, thaw the pasta in the fridge overnight. Reheat the sauce on low heat, adding a little water if needed. Mix it all together when both are warm. In the fridge, the creamy roasted red pepper pasta lasts for about four days. In the freezer, it can last up to three months. Just remember to check for any signs of spoilage before eating. This helps you enjoy your pasta at its best! To make creamy roasted red pepper sauce, start by roasting red bell peppers. Preheat your oven to 425°F (220°C). Cut the peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with olive oil and roast for 25 minutes. Once roasted, peel the skins off. Blend the roasted peppers with sautéed onion and garlic until smooth. Stir in heavy cream and Parmesan cheese for creaminess. Season with salt and pepper for flavor. Yes, you can use different types of pasta. Penne and fettuccine work well, but you can try spaghetti, rigatoni, or any pasta you like. Just make sure to cook it according to the package instructions. The key is to ensure the pasta holds the sauce nicely. If you want a lighter option, you can use coconut cream. It gives a rich texture and is dairy-free. You can also try using cashew cream or a mix of milk and cornstarch to thicken your sauce. These options will keep your dish creamy without heavy cream. To add some heat, sprinkle red pepper flakes into the sauce. You can also add diced jalapeños or a dash of hot sauce for extra spice. If you like a smoky flavor, consider adding smoked paprika. Adjust the amount based on your heat preference. Yes, you can make the sauce ahead of time. After blending, store it in the fridge for up to two days. When you’re ready to serve, gently reheat it and toss it with freshly cooked pasta. This makes meal prep easy and saves time on busy days. This blog covered a tasty pasta dish with creamy roasted red pepper sauce. You learned about key ingredients, step-by-step instructions, and helpful tips for great flavor. Remember, you can adjust flavors and ingredients to fit your needs. If you're feeling creative, try adding proteins or veggies. Proper storing keeps leftovers fresh. Cook with joy, and make this dish your own!

Creamy Roasted Red Pepper Pasta

Indulge in a deliciously creamy roasted red pepper pasta that’s both easy to make and bursting with flavor! This simple recipe features roasted red bell peppers blended into a luscious sauce, perfect for coating your favorite pasta. With just a handful of ingredients, you can whip up this comforting dish in under an hour. Click through to explore the full recipe and discover tips for customizing it to your taste!
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta (penne or fettuccine works well)

2 large red bell peppers

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup heavy cream (or coconut cream for a dairy-free option)

½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

Salt and pepper to taste

Fresh basil leaves, for garnish

Red pepper flakes, optional for heat

Instructions
 

Preheat your oven to 425°F (220°C).

    Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet. Drizzle with olive oil.

      Roast the peppers in the oven for about 25 minutes, until their skins are blistered and blackened. Remove from the oven, cover with foil, and let them steam for 10 minutes. This will make peeling easier.

        While the peppers roast, cook the pasta according to package instructions until al dente. Drain, reserving a cup of pasta water.

          Once the peppers are cool enough to handle, peel off the skins and add the roasted peppers to a blender or food processor.

            In a medium pan over medium heat, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.

              Add the sautéed onion and garlic to the blender with the roasted red peppers. Blend until smooth and creamy.

                Pour the red pepper sauce back into the pan and stir in the heavy cream. Add the Parmesan cheese and adjust the seasoning with salt and pepper. Heat gently until warmed through. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

                  Toss the cooked pasta in the sauce until well coated.

                    Serve immediately, garnished with fresh basil leaves and a sprinkle of red pepper flakes for an extra kick if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4