Creamy Roasted Red Pepper Pasta Easy Flavorful Dish

by Isabella on March 8, 2025

If you’re looking for a dish that’s both easy to make and delicious, look no further! Creamy roasted red pepper pasta offers rich flavors that will make your taste buds dance. This dish is perfect for busy weeknights and will impress your friends and family. You can whip it up in no time with just a few simple ingredients. Ready to dive in and savor this delightful recipe? Let’s get started!

$- 12 oz pasta of your choice (fettuccine or penne are excellent options) - 2 large red bell peppers - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream or coconut cream for a dairy-free alternative - 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan twist - 2 tablespoons olive oil The pasta you choose sets the base for this dish. Fettuccine gives a nice, thick bite, while penne holds onto the sauce well. Red bell peppers bring sweetness and color. The onion and garlic add a strong flavor base. For creaminess, you can use heavy cream or coconut cream if you want a vegan option. Parmesan cheese adds richness, and nutritional yeast gives a cheesy flavor without dairy. - 1 teaspoon smoked paprika - Salt and pepper, to taste - Fresh basil leaves, for garnish Smoked paprika adds a warm, smoky flavor that pairs well with the sweetness of the peppers. Salt and pepper enhance all the flavors, so adjust them to your liking. Fresh basil leaves add a lovely pop of color and freshness on top of the finished dish. These ingredients come together to make a creamy roasted red pepper pasta that is both easy and flavorful. Each one plays a role in creating a dish that feels gourmet, yet simple enough for any night of the week. {{ingredient_image_2}} Preheating the oven and roasting the peppers Start by preheating your oven to 400°F (200°C). While it heats, take two large red bell peppers. Cut them in half and remove the seeds and stems. Place the halves cut side down on a baking sheet. Roast them for 25 to 30 minutes. The skins should be charred and blistered. This gives the peppers a rich, smoky flavor. Cooking pasta al dente While the peppers roast, fill a large pot with salted water. Bring it to a boil. Add 12 ounces of your favorite pasta, like fettuccine or penne. Cook until it is al dente, which means it should still have a little bite. Drain the pasta and set it aside. Sautéing onions and garlic In a large skillet, heat two tablespoons of olive oil over medium heat. Add one small, finely chopped onion. Sauté it for about five minutes until it becomes soft and translucent. Then, stir in two cloves of minced garlic. Cook for another minute, just until the garlic is fragrant. Blending roasted red peppers with cream Once the peppers are roasted, let them cool slightly. Peel off the charred skin and chop the flesh into small pieces. In a blender, combine the roasted peppers with the sautéed onions and garlic. Add one cup of heavy cream or coconut cream for a dairy-free option. Also, add one teaspoon of smoked paprika and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Heating the sauce and mixing with pasta Pour the blended sauce back into the skillet over medium-low heat. Stir in 1/2 cup of grated Parmesan cheese or nutritional yeast for a vegan option. Gently heat the sauce until the cheese melts. Then, add the cooked pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. Taste it and adjust the seasoning if needed. Final garnishing tips Serve your creamy pasta right away. Garnish with fresh basil leaves for a pop of color and flavor. You can also add a sprinkle of extra Parmesan cheese if you like. Enjoy this rich and tasty dish! To get the best char on your red peppers, follow these steps: - Choose ripe, bright red bell peppers. Their sweetness enhances the sauce. - Cut them in half and remove seeds and stems. - Place them cut side down on a baking sheet. - Roast at 400°F (200°C) for 25-30 minutes. The skins should blister and blacken. - Let them cool a bit, then peel off the charred skin. This gives a smoky flavor. If you want a vegan or dairy-free pasta, you can easily swap ingredients: - Use coconut cream instead of heavy cream. It gives a rich texture. - Replace Parmesan cheese with nutritional yeast. It adds a cheesy flavor without dairy. - Ensure your pasta is egg-free if you want it fully vegan. Many brands offer great options. Leftover creamy roasted red pepper pasta is easy to store: - Place it in an airtight container. This keeps it fresh longer. - Store in the fridge for up to three days. - To reheat, use a skillet over low heat. Add a splash of water to keep it creamy. - You can also use the microwave. Heat in short bursts, stirring often. Pro Tips Choose the Right Pasta: Opt for pasta shapes that hold onto the sauce well, such as fettuccine or penne, to enhance your dish's flavor and texture. Roast for Maximum Flavor: Don’t skip the roasting step for the peppers; it caramelizes their natural sugars, adding depth and sweetness to your sauce. Adjust Creaminess: If you prefer a lighter sauce, start with less cream and gradually add more until you reach your desired consistency. Fresh Herbs Matter: Garnish with fresh basil just before serving to add a burst of freshness and enhance the overall flavor profile of the dish. {{image_4}} You can change the pasta type to add new flavors. Fettuccine offers a rich, creamy feel. Penne holds sauce well in its tubes. Try whole wheat for a nuttier taste. Gluten-free pasta works great too. Each type changes the dish's texture and taste. So, pick what you love! You can add protein to make your meal heartier. Chicken is a great choice; cook it simply with salt and pepper. Shrimp cooks fast and adds a nice touch. For plant-based options, try chickpeas or tofu. Just cook them until they are warm and blend them in. Adding protein makes this dish filling and satisfying. Want to boost the flavor? Add spices like red pepper flakes for heat. Fresh herbs like thyme or oregano brighten the sauce. You can also toss in sautéed spinach or mushrooms for extra veggies. Each addition brings new tastes and textures. So, feel free to get creative! To keep your creamy roasted red pepper pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure the pasta has cooled down before sealing it. This step prevents moisture build-up, which can ruin the texture. If you want to freeze this dish, follow these steps: 1. Let the pasta cool completely. 2. Place it in freezer-safe bags or containers. 3. Write the date on the bags to track how long it stays frozen. 4. To thaw, move the pasta to the fridge for a few hours or overnight. 5. Reheat it gently on the stove with a splash of water or cream to restore creaminess. In the fridge, creamy roasted red pepper pasta lasts about 3-5 days. If frozen, it can last up to 2-3 months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to throw it away. Yes, you can use many types of pasta! Fettuccine and penne are great choices. However, spaghetti, rigatoni, or even gluten-free pasta can work too. Each type gives a different feel to the dish. Just remember to cook it until it's al dente for the best texture. Yes, this recipe is great for meal prep! You can store it in the fridge for up to three days. When reheating, use low heat to avoid drying it out. You may notice some texture changes, but the taste remains delicious. You can serve this pasta with many sides. A fresh green salad pairs well. Garlic bread or breadsticks make for a tasty addition too. For protein, grilled chicken or shrimp are excellent choices. You can even add some roasted veggies for extra flavor! This blog post covered how to make creamy roasted red pepper pasta. We discussed the main ingredients and key seasonings, plus step-by-step cooking instructions. Tips for perfection helped you roast peppers and choose dairy-free options. We explored variations for different tastes and provided storage advice for leftovers. In summary, this dish is easy to customize and store. Enjoy your creamy creation and feel free to experiment!$

Why I Love This Recipe

Rich and Flavorful Sauce: The roasted red peppers create a deep, smoky flavor that pairs perfectly with the creamy texture, making every bite incredibly satisfying.
Quick and Easy Preparation: This recipe is simple to follow and takes less than an hour from start to finish, perfect for busy weeknights.
Customizable Ingredients: You can easily adapt this dish by swapping out the pasta type or making it vegan with coconut cream and nutritional yeast.
Garnished to Perfection: Fresh basil adds a burst of color and freshness, elevating the presentation and enhancing the overall flavor profile.

Ingredients

Main Ingredients

– 12 oz pasta of your choice (fettuccine or penne are excellent options)

– 2 large red bell peppers

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 cup heavy cream or coconut cream for a dairy-free alternative

– 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan twist

– 2 tablespoons olive oil

The pasta you choose sets the base for this dish. Fettuccine gives a nice, thick bite, while penne holds onto the sauce well. Red bell peppers bring sweetness and color. The onion and garlic add a strong flavor base. For creaminess, you can use heavy cream or coconut cream if you want a vegan option. Parmesan cheese adds richness, and nutritional yeast gives a cheesy flavor without dairy.

Seasonings and Garnishes

– 1 teaspoon smoked paprika

– Salt and pepper, to taste

– Fresh basil leaves, for garnish

Smoked paprika adds a warm, smoky flavor that pairs well with the sweetness of the peppers. Salt and pepper enhance all the flavors, so adjust them to your liking. Fresh basil leaves add a lovely pop of color and freshness on top of the finished dish.

These ingredients come together to make a creamy roasted red pepper pasta that is both easy and flavorful. Each one plays a role in creating a dish that feels gourmet, yet simple enough for any night of the week.

Step-by-Step Instructions

Preparing Ingredients

Preheating the oven and roasting the peppers

Start by preheating your oven to 400°F (200°C). While it heats, take two large red bell peppers. Cut them in half and remove the seeds and stems. Place the halves cut side down on a baking sheet. Roast them for 25 to 30 minutes. The skins should be charred and blistered. This gives the peppers a rich, smoky flavor.

Cooking pasta al dente

While the peppers roast, fill a large pot with salted water. Bring it to a boil. Add 12 ounces of your favorite pasta, like fettuccine or penne. Cook until it is al dente, which means it should still have a little bite. Drain the pasta and set it aside.

Making the Sauce

Sautéing onions and garlic

In a large skillet, heat two tablespoons of olive oil over medium heat. Add one small, finely chopped onion. Sauté it for about five minutes until it becomes soft and translucent. Then, stir in two cloves of minced garlic. Cook for another minute, just until the garlic is fragrant.

Blending roasted red peppers with cream

Once the peppers are roasted, let them cool slightly. Peel off the charred skin and chop the flesh into small pieces. In a blender, combine the roasted peppers with the sautéed onions and garlic. Add one cup of heavy cream or coconut cream for a dairy-free option. Also, add one teaspoon of smoked paprika and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.

Combining and Serving

Heating the sauce and mixing with pasta

Pour the blended sauce back into the skillet over medium-low heat. Stir in 1/2 cup of grated Parmesan cheese or nutritional yeast for a vegan option. Gently heat the sauce until the cheese melts. Then, add the cooked pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. Taste it and adjust the seasoning if needed.

Final garnishing tips

Serve your creamy pasta right away. Garnish with fresh basil leaves for a pop of color and flavor. You can also add a sprinkle of extra Parmesan cheese if you like. Enjoy this rich and tasty dish!

Tips & Tricks

Perfecting the Roasting

To get the best char on your red peppers, follow these steps:

– Choose ripe, bright red bell peppers. Their sweetness enhances the sauce.

– Cut them in half and remove seeds and stems.

– Place them cut side down on a baking sheet.

– Roast at 400°F (200°C) for 25-30 minutes. The skins should blister and blacken.

– Let them cool a bit, then peel off the charred skin. This gives a smoky flavor.

Vegan or Dairy-Free Options

If you want a vegan or dairy-free pasta, you can easily swap ingredients:

– Use coconut cream instead of heavy cream. It gives a rich texture.

– Replace Parmesan cheese with nutritional yeast. It adds a cheesy flavor without dairy.

– Ensure your pasta is egg-free if you want it fully vegan. Many brands offer great options.

Storing Leftovers

Leftover creamy roasted red pepper pasta is easy to store:

– Place it in an airtight container. This keeps it fresh longer.

– Store in the fridge for up to three days.

– To reheat, use a skillet over low heat. Add a splash of water to keep it creamy.

– You can also use the microwave. Heat in short bursts, stirring often.

Pro Tips

Choose the Right Pasta: Opt for pasta shapes that hold onto the sauce well, such as fettuccine or penne, to enhance your dish’s flavor and texture.
Roast for Maximum Flavor: Don’t skip the roasting step for the peppers; it caramelizes their natural sugars, adding depth and sweetness to your sauce.
Adjust Creaminess: If you prefer a lighter sauce, start with less cream and gradually add more until you reach your desired consistency.
Fresh Herbs Matter: Garnish with fresh basil just before serving to add a burst of freshness and enhance the overall flavor profile of the dish.

Variations

Ingredient Swaps

You can change the pasta type to add new flavors. Fettuccine offers a rich, creamy feel. Penne holds sauce well in its tubes. Try whole wheat for a nuttier taste. Gluten-free pasta works great too. Each type changes the dish’s texture and taste. So, pick what you love!

Adding Protein

You can add protein to make your meal heartier. Chicken is a great choice; cook it simply with salt and pepper. Shrimp cooks fast and adds a nice touch. For plant-based options, try chickpeas or tofu. Just cook them until they are warm and blend them in. Adding protein makes this dish filling and satisfying.

Flavor Enhancements

Want to boost the flavor? Add spices like red pepper flakes for heat. Fresh herbs like thyme or oregano brighten the sauce. You can also toss in sautéed spinach or mushrooms for extra veggies. Each addition brings new tastes and textures. So, feel free to get creative!

Storage Info

How to Store

To keep your creamy roasted red pepper pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure the pasta has cooled down before sealing it. This step prevents moisture build-up, which can ruin the texture.

Freezing the Dish

If you want to freeze this dish, follow these steps:

1. Let the pasta cool completely.

2. Place it in freezer-safe bags or containers.

3. Write the date on the bags to track how long it stays frozen.

4. To thaw, move the pasta to the fridge for a few hours or overnight.

5. Reheat it gently on the stove with a splash of water or cream to restore creaminess.

Shelf Life Considerations

In the fridge, creamy roasted red pepper pasta lasts about 3-5 days. If frozen, it can last up to 2-3 months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to throw it away.

FAQs

Can I use different kinds of pasta?

Yes, you can use many types of pasta! Fettuccine and penne are great choices. However, spaghetti, rigatoni, or even gluten-free pasta can work too. Each type gives a different feel to the dish. Just remember to cook it until it’s al dente for the best texture.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep! You can store it in the fridge for up to three days. When reheating, use low heat to avoid drying it out. You may notice some texture changes, but the taste remains delicious.

What can I serve with creamy roasted red pepper pasta?

You can serve this pasta with many sides. A fresh green salad pairs well. Garlic bread or breadsticks make for a tasty addition too. For protein, grilled chicken or shrimp are excellent choices. You can even add some roasted veggies for extra flavor!

This blog post covered how to make creamy roasted red pepper pasta. We discussed the main ingredients and key seasonings, plus step-by-step cooking instructions. Tips for perfection helped you roast peppers and choose dairy-free options. We explored variations for different tastes and provided storage advice for leftovers.

In summary, this dish is easy to customize and store. Enjoy your creamy creation and feel free to experimen

Creamy Roasted Red Pepper Pasta

A delicious pasta dish made with creamy roasted red peppers, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz pasta of your choice
2 large red bell peppers
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream or coconut cream
0.5 cup grated Parmesan cheese or nutritional yeast
2 tablespoons olive oil
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
Roast the Peppers: Halve the red bell peppers and remove the seeds and stems. Place them cut side down on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.
Add Garlic: Stir in the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant without burning.
Prepare the Peppers: Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin, then chop the roasted flesh into smaller pieces.
Blend the Sauce: In a blender, combine the roasted red pepper pieces, sautéed onion and garlic, heavy cream (or coconut cream), smoked paprika, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.
Heat the Sauce: Pour the blended roasted red pepper sauce back into the skillet over medium-low heat. Stir in the grated Parmesan cheese (or nutritional yeast) and gently cook until the cheese melts and is well incorporated.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to ensure all the pasta is evenly coated. Taste and adjust seasoning with more salt and pepper, if needed.
Serve: Serve the creamy pasta immediately, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese, if desired.

Notes

For a dairy-free version, use coconut cream and nutritional yeast.

Keyword creamy, pasta, roasted red pepper, vegetarian