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- 12 oz pasta (your choice: fettuccine, penne, or farfalle) - 2 large red bell peppers, roasted and peeled - 1 cup heavy cream - 1 tablespoon olive oil - 3 cloves garlic, minced - 1/2 teaspoon crushed red pepper flakes (adjust to taste) - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish - Optional: 1 cup baby spinach or arugula for added greens For this creamy roasted red pepper pasta, you can choose from several pasta types. Fettuccine, penne, or farfalle all work well. Each type gives a different texture and feel to the dish. The star of this recipe is the roasted red bell peppers. Their sweet and smoky flavor makes the sauce rich and tasty. To roast them, you will need two large peppers. This adds a vibrant color and delicious taste. Next, we use heavy cream, which brings a thick, smooth texture to the sauce. It helps bind all the flavors together. Olive oil adds a light taste and helps cook the garlic. Garlic is key for flavor. You will need three cloves, minced fine. For those who like a bit of heat, add crushed red pepper flakes. You can adjust this to fit your taste. We will also add Parmesan cheese. This cheese adds a nice salty flavor and creaminess to the dish. Lastly, salt and pepper will enhance all the flavors perfectly. If you want to add some greens, I suggest baby spinach or arugula. They mix well with the pasta and add a fresh touch. Don’t forget to garnish your dish with fresh basil leaves for a nice finish. This dish is easy to make and perfect for any night! {{ingredient_image_1}} First, preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds. Place the peppers cut-side down on a baking sheet. Roast them for 20 to 25 minutes until the skin is charred. After roasting, transfer the peppers to a bowl. Cover the bowl with plastic wrap. Let them steam for about 10 minutes. This step makes it easy to peel the skin. Removing the charred skin is key. It helps create a smooth sauce without any bitter flavors. While the peppers steam, bring a large pot of salted water to a boil. You can choose any pasta you like: fettuccine, penne, or farfalle. Cook the pasta according to the package directions. This usually takes about 8 to 12 minutes. Don’t forget to save about 1 cup of pasta water before draining the pasta. Once the peppers cool down, peel off the charred skin. Chop the peppers into smaller pieces. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, and crushed red pepper flakes. Blend everything until it is smooth and creamy. This is where the magic happens. A smooth sauce makes the dish rich and delightful. In a large skillet, heat olive oil over medium heat. Pour the blended roasted red pepper sauce into the skillet. Warm the sauce for about 3 to 4 minutes. Stir in the grated Parmesan cheese. Add salt and pepper to taste. This enhances the flavors beautifully. Now, add the cooked pasta directly into the sauce. Toss everything together until well coated. If the sauce is too thick, add a bit of the reserved pasta water. This helps to reach your desired consistency. If you like greens, stir in baby spinach or arugula until they are just wilted. To serve, portion the pasta onto plates or bowls. Garnish with fresh basil leaves for a pop of color. You can also sprinkle some extra Parmesan on top if you wish. This dish not only looks great but tastes amazing too! To know when your peppers are perfectly roasted, look for a charred and blistered skin. After 20–25 minutes in the oven, they should be soft to the touch. The steam method helps too. Once roasted, cover them to let the steam loosen the skin. This makes peeling quick and easy. You can adjust the flavor and spice of your pasta dish easily. For more heat, add extra crushed red pepper flakes. Want a sweeter taste? Try a pinch of sugar or a splash of balsamic vinegar. You can also mix in fresh herbs like oregano or thyme for a fresh twist. If your sauce is too thick, add some reserved pasta water to thin it out. Start with a little, then mix well. For a thicker sauce, let it simmer for a few extra minutes. The starch in the pasta water helps create a creamy texture, making it stick to the pasta better. Pro Tips Choose the Right Pasta: Opt for pasta shapes that hold sauce well, like penne or farfalle, to ensure every bite is flavorful. Roast Peppers for Depth: The roasting process caramelizes the natural sugars in the peppers, enhancing the sauce's sweetness and complexity. Adjust the Spice: Feel free to modify the amount of crushed red pepper flakes based on your heat preference, starting with a small amount and adding more as needed. Add Fresh Greens: Stirring in baby spinach or arugula not only adds color but also boosts the nutritional value of the dish. {{image_2}} You can boost your creamy roasted red pepper pasta by adding protein. Here are some tasty options: - Chicken: Grilled or sautéed strips work well. Cook them first, then add them to the sauce. - Shrimp: Sauté shrimp in garlic and olive oil. Toss them in right before serving for a quick, fresh taste. - Sausage: Use Italian sausage for a hearty flavor. Cook it through before mixing it with the pasta. Want to add more greens? Here are some great veggie ideas: - Spinach: Use baby spinach for a mild flavor. Toss it in the sauce until it wilts. - Arugula: Add arugula for a peppery kick. Mix it in at the end for a fresh taste. - Zucchini: Sauté diced zucchini and add it for extra texture and nutrients. You can make this dish dairy-free with some easy swaps. Try these options: - Coconut Cream: Use coconut cream instead of heavy cream for a rich taste. - Nutritional Yeast: Swap Parmesan for nutritional yeast. It adds a cheesy flavor without dairy. - Cashew Cream: Blend soaked cashews with water for a creamy sauce base. It’s smooth and tasty! To store creamy roasted red pepper pasta, first let it cool. Place the pasta in an airtight container. Make sure to seal it well to keep air out. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to heat evenly. You can also use the microwave; just cover the dish with a lid or microwave-safe wrap. Heat in short bursts, stopping to stir until warm. To freeze, place the cooled pasta in a freezer-safe container. Leave some space for expansion. Seal tightly to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or microwave, adding cream or water as needed. You can swap the heavy cream with coconut cream or cashew cream. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor. Olive oil will still work well for cooking. This keeps the dish creamy and rich without dairy. I love using fettuccine, penne, or farfalle. Each type holds the sauce well. Fettuccine gives a nice, smooth texture. Penne can trap sauce inside its tubes. Farfalle adds a fun shape to your plate. Yes, jarred roasted red peppers are a great shortcut. They save time and effort. Just make sure to drain them well. This avoids adding extra liquid to your sauce. This dish will last about three to four days in the fridge. Store it in an airtight container. Reheat gently to keep the cream from separating. Absolutely! You can roast the peppers and make the sauce ahead. Cook the pasta just before serving. This way, your pasta stays fresh and tasty. Mix everything just before you eat for the best flavor. You now have a great recipe for creamy roasted red pepper pasta. We covered the ingredients, step-by-step instructions, tips to perfect your dish, and even flavorful variations. Cooking this pasta is simple and fun. You can adjust flavors, add protein, or make it dairy-free. Remember to store your leftovers properly for later enjoyment. Enjoy making this meal and impressing those around you with your cooking skills! Making this dish should be a tasty adventure. Get ready to enjoy a delicious plate!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish featuring a creamy sauce made from roasted red peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (your choice: fettuccine, penne, or farfalle)
  • 2 large red bell peppers, roasted and peeled
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 0.5 teaspoon crushed red pepper flakes (adjust to taste)
  • 0.25 cup grated Parmesan cheese
  • to taste Salt and pepper
  • for garnish Fresh basil leaves
  • 1 cup baby spinach or arugula (optional)

Instructions
 

  • Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skin is charred. Once roasted, immediately transfer them to a bowl and cover with plastic wrap, letting them steam for about 10 minutes. This will make peeling easier.
  • While the peppers are steaming, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
  • Once the peppers are cool, peel off the charred skin and chop them into chunks. In a blender or food processor, combine the roasted peppers, heavy cream, garlic, and crushed red pepper flakes. Blend until smooth and creamy.
  • In a large skillet, heat olive oil over medium heat. Add the blended roasted red pepper sauce to the skillet and warm it through, about 3-4 minutes. Stir in grated Parmesan cheese and season with salt and pepper to taste.
  • Add the cooked pasta directly into the sauce, tossing to coat thoroughly. If the sauce is too thick, gradually add a bit of the reserved pasta water until you achieve your desired consistency. If using, stir in the baby spinach or arugula until just wilted.
  • Portion the pasta onto plates or bowls, garnishing with fresh basil leaves and an additional sprinkle of Parmesan if desired.

Notes

Adjust the crushed red pepper flakes to your taste for spice.
Keyword creamy, pasta, red pepper, vegetarian