Roasted Red Pepper Pasta
A silky, vibrant pasta sauce made by blending roasted red bell peppers with garlic and a touch of cream. This quick sauce coats every strand beautifully, making a simple weeknight dinner feel like something special. Toss in your favorite pasta and finish with fresh basil.
For 4 servings
- prep
Preheat oven and prep the peppers.
1.Preheat your oven to 450°F (230°C).2.Halve the bell peppers, remove stems, seeds, and membranes.3.Place peppers cut-side down on a baking sheet lined with foil.TIPLine the baking sheet with foil for easy cleanup. - roast · ~25 min
Roast the red peppers until charred.
1.Roast for 20-25 minutes, until skins are blistered and blackened in spots.2.Transfer hot peppers to a bowl and cover tightly with plastic wrap.3.Let steam for 10 minutes to loosen the skins.TIPThe steaming step is essential — it helps the skin slip right off. - prep
Peel and slice the roasted peppers.
1.Peel off and discard the charred skins.2.Slice the peppers into thin strips. - boil · ~11 min
Cook the pasta.
1.Bring a large pot of water to a rolling boil.2.Add salt, then cook the pasta just until al dente according to package directions.3.Reserve 1 cup of pasta water, then drain the pasta.TIPDon't overcook the pasta — it will finish cooking in the sauce. - saute · ~6 min
Start the sauce with garlic and onion.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and cook until softened, about 5 minutes.3.Add minced garlic and cook until fragrant, about 1 minute.TIPKeep the heat medium — garlic burns quickly and turns bitter. - mix
Blend the sauce base.
1.Transfer the sauteed onion and garlic to a blender.2.Add the roasted red pepper strips and heavy cream.3.Blend until completely smooth. - simmer · ~5 min
Finish and marry the sauce with pasta.
1.Pour the blended sauce back into the skillet over low heat.2.Stir in the parmesan cheese and the pinch of salt.3.Toss in the drained pasta, adding reserved pasta water a splash at a time until the sauce coats the pasta nicely.4.Remove from heat and season with black pepper.TIPAdd pasta water gradually — you want the sauce to cling, not become soupy. - garnish
Plate and garnish with fresh basil.
Divide pasta among bowls, scatter torn basil over top, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Char the peppers until the skins are deeply blistered for the smokiest flavor.
- 2Steam the hot peppers in a covered bowl for at least 10 minutes to make peeling effortless.
- 3Reserve a full cup of pasta water before draining — it's the key to a silky, clingy sauce.
- 4Blend the sauce while the peppers are still warm for a smoother emulsion with the cream.
- 5Taste the sauce before salting — both Parmesan and pasta water add saltiness.
Adapt it for your goals.
Lower-fat
Swap the heavy cream for 2 tablespoons of reserved pasta water blended with 1 tablespoon of olive oil; the starchy water creates a light, clingy sauce without the dairy.
veganVegan
Replace heavy cream with ¼ cup unsweetened cashew cream or full-fat coconut cream, and use a vegan Parmesan alternative or nutritional yeast for the same savory depth.
smoky spicySmoky-spicy
Add 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes to the blender for a smoky, slightly spicy sauce that complements the roasted peppers.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are one of the best vegetable sources of vitamin C, supporting immune health and collagen production.
Antioxidant Boost
Roasted peppers provide carotenoids like beta-carotene and lycopene, which help reduce oxidative stress in the body.
Moderate Saturated Fat
Using only a small amount of heavy cream and Parmesan keeps the saturated fat content lower than many creamy pasta sauces.
Frequently asked questions
Yes, but they are often marinated in brine, so reduce added salt and pat them dry before blending to avoid a watery sauce.
