Change up your pasta game by stepping away from the usual tomato and whipping up this Creamy Roasted Red Pepper Pasta. It’s the perfect blend of smokey and savory flavors.
This Roasted Red Pepper Pasta is so tasty that it’ll blow you away! I’m an ~okay~ fan of peppers, so I wasn’t expecting this to be too spectacular. The fact that I’m now seriously obsessed should be enough proof that it’s GOOD stuff! And it’s easy, too. Let’s make it!
This roasted red pepper pasta is easy. You roast your red peppers in the oven until the skins are blackened and crackly and the peppers are soft. Then you sauté some garlic and onion with olive oil until soft and fragrant. And then, throw everything in a blender with some cream and parmesan and my friend, you are all done. This roasted red pepper pasta strikes the perfect balance between smokey, savory, and just a little sweet. I’m not a huge fan of super smokey flavors as it sometimes feels like you’re just eating a mouthful of ash (LOL) but this is juuuust smokey enough to pique your interest. 
I hope you guys try out this roasted red pepper pasta soon! I can’t emphasize it enough, it is SO STINKIN GOOD. If you’re looking for more easy pasta recipes, check out my Creamy Tomato Sauce, Avocado Pesto Pasta, Tomato Kale Spaghetti, and Creamy Vegan Pumpkin Macaroni. Happy cooking!
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Creamy Roasted Red Pepper Pasta
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
Sweet roasted red peppers and creamy sauce make this pasta a comforting weeknight meal. Perfect for a simple yet satisfying dinner.
Ingredients
- 2 red bell peppers
- 0.5 cups (118 ml) white onion
- 4 cloves garlic
- 2 tbsp olive oil
- 0.25 cups (60 ml) heavy cream
- 0.25 cups (60 ml) parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried parsley
- 0.25 tsp smoked paprika
- 1-2 tsp salt
- 1 lbs (454 g) pasta of choice
Instructions
- Roast the peppers: Preheat broiler to 450°F (225°C). Place whole peppers on a foil-lined baking sheet and broil, turning every few minutes, until soft, blackened, and blistered.
- Remove peppers from oven, tightly enclose in foil to create steam.
- Prepare the vegetables: Heat olive oil in a small pot over medium heat. Add onion and garlic, season with garlic powder, parsley, paprika, and salt. Cook, stirring often, until soft and caramelized.
- Once peppers are cool, remove skins, seeds, and green core.
- Add peppers, prepared vegetables, parmesan, and cream to a food processor; blend until smooth and creamy.
- Cook pasta according to package directions.
- Toss pasta with the prepared sauce and serve.
Notes
- For a richer flavor, use roasted garlic cloves instead of raw garlic powder.
- To make this dish vegan, substitute the heavy cream with full-fat coconut milk and the parmesan with nutritional yeast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
How do I properly roast the red peppers for this recipe?
To roast the red peppers, place them in the oven until their skins are blackened and crackly, which usually takes about 20-30 minutes at a high temperature.
What should I do if I don’t have fresh garlic and onion for the sautéing step?
You can substitute with garlic powder and onion powder, but start with a smaller amount and adjust to taste, as they are more concentrated than fresh ingredients.
Can I make this recipe vegan by replacing the cream and parmesan?
Yes, you can use a plant-based cream alternative and nutritional yeast or a vegan parmesan substitute to achieve a similar creamy texture and flavor.
