ROASTED RED PEPPER PASTA AMAZING

Imagine twirling strands of pasta coated in a vibrant, smoky sauce that’s both comforting and incredibly flavorful. This Roasted Red Pepper Pasta is your weeknight dinner dream come true – simple enough to whip up after a long day, yet impressive enough to serve to guests. Get ready for a creamy, dreamy pasta dish that’s guaranteed to become a new favorite!

What You’ll Need: The Ingredients

For the Roasted Red Peppers:

• 4 large red bell peppers
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Pasta:

• 1 pound pasta (penne, rigatoni, or your favorite shape – for a *Df And Gf Dinner Recipes* option, use gluten-free pasta!)
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for a little kick!)
• 1/2 cup vegetable broth (or chicken broth)
• 1/2 cup heavy cream (or cashew cream for a dairy-free version)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
• 1/4 cup chopped fresh basil, plus more for garnish
• Salt and freshly ground black pepper to taste

Let’s Get Roasting: Preparing the Peppers

Roasting the red peppers is key to unlocking that deep, sweet, smoky flavor that makes this pasta so special. Don’t skip this step – it’s worth it, I promise! And it’s a great way to kickstart your *Easy Dinner Recipes For Meal Prep*!

Roasting Methods:

There are a few ways to roast those beauties:

• Oven Roasting: Preheat your oven to 450°F (232°C). Halve the red peppers, remove the seeds and membranes, and place them skin-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, or until the skins are blackened and blistered.
• Broiling: Place the halved peppers, skin-side up, on a baking sheet. Broil them for 5-10 minutes, watching carefully to prevent burning, until the skins are blackened.
• Gas Stovetop: If you have a gas stovetop, you can hold each pepper directly over the flame with tongs, turning occasionally, until the skin is blackened.

Peeling Those Peppers (It’s Easier Than You Think!)

Once the peppers are roasted, immediately transfer them to a bowl and cover it with plastic wrap or a kitchen towel. This steams the peppers, making the skins easier to peel off. Let them sit for about 10-15 minutes, then gently peel off the blackened skin. Don’t worry if you don’t get every little bit – a few charred pieces add to the flavor!

The Heart of the Dish: Making the Roasted Red Pepper Sauce

Step-by-Step Instructions:

1. Prep the Pasta: While the peppers are roasting (or resting after roasting), cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
2. Sauté the Garlic: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3. Add the Roasted Peppers: Roughly chop the peeled roasted red peppers and add them to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. Simmer with Broth: Pour in the vegetable (or chicken) broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
5. Blend the Sauce: Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth and creamy. Season with salt and pepper to taste.
6. Cream It Up: Pour the blended sauce back into the skillet. Stir in the heavy cream (or cashew cream) and Parmesan cheese (or nutritional yeast). Heat through gently, stirring until the cheese is melted and the sauce is smooth.
7. Combine with Pasta: Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
8. Finishing Touches: Stir in the chopped fresh basil. Serve immediately, garnished with more fresh basil and extra Parmesan cheese (or nutritional yeast), if desired.

Tips and Tricks for Pasta Perfection

Here are a few extra tips to ensure your Roasted Red Pepper Pasta turns out amazing every time:

• Don’t Overcook the Pasta: Cook the pasta al dente – it should be slightly firm to the bite. This prevents it from becoming mushy when you toss it with the sauce.
• Salt the Pasta Water: This seasons the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water.
• Adjust the Sauce Thickness: The amount of pasta water you need will depend on the type of pasta you use and how thick you like your sauce. Start with a little and add more as needed.
• Make it Ahead: The roasted red pepper sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before tossing with the pasta. This makes it a great contender for *Easy Dinner Recipes For Meal Prep*.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce or a dash of your favorite hot sauce.

Variations to Make It Your Own

The beauty of this recipe is that it’s so versatile! Feel free to experiment with different ingredients and flavors to create your own signature Roasted Red Pepper Pasta.

• Add Protein: Grilled chicken, shrimp, sausage, or chickpeas would all be delicious additions. Consider pairing it with some Creamy Alfredo Chicken for a delightful protein boost.
• Add Veggies: Sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes would be great additions to the sauce.
• Make it Vegan: Use cashew cream or other plant-based cream alternative instead of heavy cream, and nutritional yeast instead of Parmesan cheese.
• Try Different Cheeses: Goat cheese, feta cheese, or mozzarella cheese would all be delicious in this pasta.

This dish also works great if you are looking for *Healthy Dinner Recipes With Peppers* as the base.

What to Serve With Your Pasta

This Roasted Red Pepper Pasta is delicious on its own, but it’s even better when served with a simple side dish.

• Garlic Bread: A classic pairing that’s always a hit.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts.

For another creamy and flavorful pasta option, consider trying Creamy Garlic Parmesan Steak Pasta.

If you’re in the mood for something with a kick, the Creamy Cajun Chicken Spaghetti is a winner, or for a more simple dish, try the Creamy Garlic Pasta.

Craving something more hearty? How about Creamy Beef Pasta or Sausage Rigatoni?

Storage and Reheating Instructions

Got leftovers? Lucky you! Store leftover Roasted Red Pepper Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm it up in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.

Give It a Try!

So there you have it – my go-to recipe for Roasted Red Pepper Pasta. I hope you love it as much as I do! Don’t be afraid to experiment and make it your own. Happy cooking!

Roasted Red Pepper Pasta

Amelia Chen-Morrison

This Roasted Red Pepper Pasta recipe delivers a vibrant, smoky, and creamy pasta dish perfect for a weeknight dinner or a special occasion. Roasting the red peppers enhances their natural sweetness, creating a flavorful sauce that coats every strand of pasta.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian-Inspired

Servings 4

Calories 600 kcal

Equipment

• Baking Sheet
• Parchment paper
• Large pot
• Large skillet
• Blender or immersion blender
• Measuring cups and spoons
• Knife
• Cutting board
• Tongs
• Bowl
• Plastic wrap or kitchen towel
• Colander

Ingredients

  

• 4 large red bell peppers
• 2 tablespoons olive oil for roasting peppers
• Salt to taste
• Freshly ground black pepper to taste
• 1 pound pasta penne, rigatoni, or gluten-free
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes optional
• ½ cup vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh basil, plus more for garnish
• Salt to taste for pasta sauce
• Freshly ground black pepper to taste for pasta sauce

Instructions

 

• Preheat oven to 450°F (232°C).
• Halve the red peppers, remove seeds and membranes, and place them skin-side up on a baking sheet lined with parchment paper.
• Drizzle peppers with 2 tablespoons olive oil, season with salt and pepper, and roast for 25-30 minutes, or until the skins are blackened and blistered.
• Alternatively, broil the peppers skin-side up for 5-10 minutes, watching carefully to prevent burning.
• Or, hold each pepper directly over a gas flame with tongs, turning occasionally, until the skin is blackened.
• Immediately transfer the roasted peppers to a bowl and cover it with plastic wrap or a kitchen towel.
• Let the peppers sit for 10-15 minutes to steam.
• Gently peel off the blackened skin from the peppers.
• Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
• In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat.
• Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
• Roughly chop the peeled roasted red peppers and add them to the skillet.
• Cook for 2-3 minutes, stirring occasionally.
• Pour in the vegetable broth and bring to a simmer.
• Cook for 5 minutes, allowing the flavors to meld together.
• Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth and creamy.
• Season with salt and pepper to taste.
• Pour the blended sauce back into the skillet.
• Stir in the heavy cream and Parmesan cheese.
• Heat through gently, stirring until the cheese is melted and the sauce is smooth.
• Add the cooked pasta to the skillet and toss to coat with the sauce.
• If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Stir in the chopped fresh basil.
• Serve immediately, garnished with more fresh basil and extra Parmesan cheese, if desired.

Notes

Don’t overcook the pasta; cook it al dente. Salt the pasta water for flavor. Adjust sauce thickness with pasta water as needed. The roasted red pepper sauce can be made ahead and stored in the refrigerator for up to 3 days. For a vegan version, use cashew cream and nutritional yeast. Add protein such as grilled chicken, shrimp, or sausage. Sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes can be added for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding water or broth if needed.