This creamy roasted red pepper pasta is like a warm hug on a plate! It’s made with smooth roasted red peppers blended into a rich, tasty sauce that pairs perfectly with your favorite pasta.
I love how quick this dish is to make—just blend, heat, and toss! It’s great for those busy weeknights when you want something comforting but simple. Plus, who can resist that creamy goodness? 🍝
Key Ingredients & Substitutions
Pasta: I love using penne for this dish, but fusilli is also a great choice. If you prefer a gluten-free option, there are many gluten-free pasta alternatives available that work just as well!
Roasted Red Peppers: Fresh roasted red peppers add a delicious smokiness, but jarred ones are super convenient! If you can’t find roasted peppers, you can roast bell peppers at home by charring them in the oven or over a grill.
Heavy Cream: For a lighter option, substitute with half-and-half or use a plant-based cream if you’re dairy-free. Just keep in mind that the texture may be a bit different.
Parmesan Cheese: I recommend using freshly grated Parmesan for the best flavor. If you’re looking for a vegan option, try nutritional yeast, which adds a cheesy flavor without dairy.
Smoked Paprika: If you don’t have this on hand, regular paprika works, but it won’t have the same smokiness. A pinch of liquid smoke can also do the trick!
How Do I Make My Sauce Smooth and Creamy?
To achieve that silky and smooth sauce, blending the roasted red peppers with cream is key. Here’s how to ensure it turns out perfect:
- Use a high-speed blender for the best results. If you find it too thick, add a splash of water or stock to help it blend smoothly.
- Blend until completely smooth. You shouldn’t see any chunks; a creamy texture is what we want!
- When adding the blended sauce to the skillet, let it simmer. This helps all the flavors meld beautifully together.
Remember, stirring the cooked pasta into the sauce ensures every noodle is coated with that creamy goodness!
How to Make Creamy Roasted Red Pepper Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
For the Sauce:
- 2 large roasted red bell peppers (or one 12 oz jar of roasted red peppers, drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
For Garnish:
- Fresh basil or parsley
How Much Time Will You Need?
This recipe is super quick and takes about 20 minutes from start to finish. You’ll need about 5 minutes to prep your ingredients and then around 15 minutes to cook and assemble everything. So, it’s perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Once it’s boiling, cook the pasta according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once cooked, drain it and set it aside. Don’t forget to reserve about 1/2 cup of the pasta water for later!
2. Prepare the Roasted Peppers:
If you’re using fresh roasted red peppers, take a moment to peel and deseed them. If you’re using jarred ones, just drain them and you’re good to go!
3. Blend the Sauce:
Next, grab a blender or food processor. Add the roasted red peppers, heavy cream, and grated Parmesan cheese into the blender. Blend these ingredients together until you have a smooth and creamy sauce. Set this aside—we’ll use it in just a bit!
4. Sauté Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté it for about 3-5 minutes, or until it becomes translucent. It should smell great! Now add the minced garlic and cook for an additional minute until you can smell that delicious garlic aroma.
5. Combine Sauce and Season:
Pour the blended red pepper sauce into the skillet with the sautéed onions and garlic. If you’re using smoked paprika, sprinkle it in now! Season the sauce with salt and pepper to taste. Let it simmer gently for about 3-4 minutes so all those flavors get cozy with each other.
6. Mix in the Pasta:
Add your cooked pasta to the sauce in the skillet. Toss everything together so each piece of pasta is coated in that luscious sauce. If you find the sauce is a bit thick, just add some of that reserved pasta water a little at a time until you reach your desired consistency.
7. Final Cooking:
Let the pasta and sauce cook together for another 1-2 minutes, allowing the pasta to soak up the lovely sauce. Your kitchen should smell amazing right about now!
8. Serve and Enjoy:
Grab your bowls, and serve the creamy roasted red pepper pasta hot! Don’t forget to garnish with fresh basil or parsley and sprinkle some extra Parmesan on top if you desire. Enjoy every creamy bite!
Can I Use Fresh Red Bell Peppers Instead of Jarred Ones?
Absolutely! If you prefer to use fresh red bell peppers, roast them in the oven or on a grill until charred and tender, then peel, seed, and use them in the recipe as directed. This will give your sauce a delightful smoky flavor!
How Can I Make This Recipe Vegetarian or Vegan?
To make this dish vegetarian, simply use the existing ingredients as is. For a vegan version, substitute the heavy cream with a plant-based cream and replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative. The dish will still be creamy and delicious!
Can I Prepare the Sauce Ahead of Time?
Yes, you can make the roasted red pepper sauce ahead of time and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, simply reheat the sauce on the stove before adding the cooked pasta.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or cream if needed to loosen the sauce and prevent it from drying out.
